Beef Chow Fun

•October 7, 2015 • Leave a Comment

This was just so-so. Make sure you use fresh rice noodles if you can find them or cook the dried ones before adding them in.


  • 3 tablespoons sesame oil; split
  • 8 oz. boneless beef short rib, sliced into about 1 or 1½ inch pieces
  • 1 to 2 teaspoons fresh ginger, minced
  • 1 to 2 fresh garlic cloves, minced
  • 4 scallions or green onions, split in half lengthwise and cut into 3 inch pieces
  • 2 to 3 cups bok choy, chopped
  • 1 to 2 cups Chinese cabbage, chopped
  • 12 oz. fresh flat rice noodles (if purchasing fresh noodles, separate the noodles as much as possible before adding in)
  • 2 teaspoons Shaoxing wine (Chinese rice wine)
  • 4 tablespoons low sodium soy sauce
  • pinch of white granulated sugar
  • salt and pepper, to taste (if desired)
  • 2 cups fresh mung bean sprouts
  1. Using a large wok or skillet over high heat, pour in 1 tablespoon of sesame oil to coat the wok. Add the beef short rib and cook until browned. Remove the cooked meat from the wok and set aside.
  2. Turn the heat down to medium-high and add 1 tablespoon of sesame oil to the wok, add the ginger and the minced garlic and let cook for about 15 to 30 seconds, then add the scallions. Mix and let cook for a minute or two and then add in the bok choy and Chinese cabbage and mix well, stir frying everything for about 4 to 5 minutes.
  3. Turn the heat up to high and add in the flat rice noodles. Pour the shaoxing wine around the rim of the wok and add the remaining 1 tablespoon sesame oil, soy sauce, pinch of sugar, and season with a bit of salt and pepper to taste if desired (Taste the noodles before adding salt. Alternatively, you can skip the salt and pepper and add a touch more soy sauce if needed), mixing and combining everything really well. Lastly, add the cooked beef and bean sprouts, mixing everything really well for a few minutes, ensuring the noodles, veggies and beef are nicely coated with the sauce. Serve immediately and enjoy!

Cool Ranch Chicken Tacos

•October 6, 2015 • Leave a Comment

These were easy and tasty, especially with some ranch drizzle.


  • 2 lb boneless chicken
  • 1 packet taco seasoning
  • 1 packet Ranch dressing mix
  • 1/2 cup low sodium chicken broth
  • taco shells/tortillas/tostadas
  • cheese
  • lettuce
  • tomato

Place chicken in slow cooker. Sprinkle with taco seasoning and Ranch dressing mix. Pour chicken broth into slow cooker. Cover and cook on low 6-8 hours.

Serve with taco shells, tortillas, tostadas and favorite taco toppings.

Bizarre Foods Monday: Blooming Onion Two Ways

•October 5, 2015 • 1 Comment

I’ve never tried a blooming onion before so why not try it 2 ways? I think in the future, I’ll let the restaurants handle the blooming onions in the fryer. I used a soup pot and a whole jug of oil for the monster onion we used. I’d recommend trying smaller onions for better results. I’ll be doing the red onions again, they’re gorgeous and pretty tasty for a garnish.


For a red onion flower:

Cut onion in half down to about 1/2 inch of the root end but not through. Cut onions in half again and again crosswise to 1/2 inch of the root. Cut each quarter in half again but not through to the root. There should be 8 wedges attached at the bottom like a flower bud.

Place the onions in a bowl and gently toss with olive oil and balsamic vinegar. Season with salt and pepper. Grease a baking dish large enough to hold the onions with plenty of space around them to open up completely.

Cover with foil and bake at 425F for 25 to 30 minutes until onions have opened up and are nearly tender.

Uncover and bake for 10 minutes more, serve with a sprinkling of capers if desired.


For a bloomin’ onion:

I used Vidalia Batter Mix and followed these directions: Cut onion into 8 wedges, leaving the root and 1/2 inch unsliced. Place onion in ice water for 5-10 minutes to help open the petals. You want the layers separated before battering.

Put 1 1/2 cups dry batter mix in a bowl. Combine 1 cup batter mix and 1 1/2 cups water in another bowl.

Preheat enough oil to cover the onion to 375-400 degrees F.

Batter onion with dry batter, then wet then dry again. Move petals apart and spoon dry batter between petals.

Deep fry until crisp and golden, about 5 minutes.


Summer Squash Soup

•October 4, 2015 • Leave a Comment

I opted to add heavy cream and cheese to this recipe but it was still pretty bland. It needs some spice or something more to make it good.



  • 2 large sweet onions, chopped
  • 1 medium leek (white portion only), chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 6 medium yellow summer squash, seeded and cubed (about 6 cups)
  • 4 cups reduced-sodium chicken broth
  • 4 fresh thyme sprigs
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon shredded Parmesan cheese
  • 2 teaspoons grated lemon peel


  1. In a large saucepan, saute onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.
  2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon peel. Yield: 8 servings (2 quarts).

Slow Cooker Chicken and Sausage

•October 2, 2015 • Leave a Comment

This was flat out bad. The chicken was dry and I had to finish the sauce in a pan to get it to thicken. Not recommended.

Chicken and Sausage

1 1/2 lbs boneless skinless chicken breasts
1 package andoulle sausage (Or you can use smoked sausage, kielbasa, use what you like most)
1 8 oz package cream cheese, room temperature
1 cup chicken stock
1/2 cup white wine (you can also sub this with beer or chicken stock)
3 gloves of garlic minced
1 small yellow onion diced
2 tbs grainy mustard
1/2 tsp salt
scallions for garnish
serve over white rice or buttered noodles

In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated.

Place, chicken and sausage in the bottom of your crock pot. Place onions on top.

Pour cream cheese mixture over the top.

Cover and place on high for 4 hours or low for 5-6 hours, checking it occasionally to make sure it’s not thickening too much. If it is, add more chicken stock or wine.

When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some extra color. (this is optional, but I highly recommend it!)

Salt and pepper to taste, serve over rice, quinoa, or pasta.

** If your sauce seems thinner than pictured, you can always remove the lid from your crockpot the last hour of cooking. Depending on crockpot size, brand and if you are using fresh or frozen chicken…. results may vary slightly.**

Potatoes Stuffed w/ Bacon & Sage

•September 30, 2015 • Leave a Comment

I used up the last of the potatoes from my garden for this and they were so tasty!

Bacon and Sage Stuffed Potatoes


4 Potatoes
Olive Oil; to taste
Salt & Pepper; to taste
4 Rashers Bacon
4 Sage Leaves
4 Anchovy Fillet; (optional)
1 clove of Garlic; minced
Lemon zest; of 1 Lemon


I like to zest my citrus by hand, but you’re welcome to use a Microplane or zester. In order to zest by hand, remove the peel using a knife (as if you were making Supreme). Once any remaining pith has been removed, slice the peel into julienne strips and then finely mince.

Preheat the oven to 400 degrees.

Using an apple corer, twist and remove the center from each of your potatoes. Keep the cores because you can use them either as plugs for the potatoes or as “Scooby Snacks” later. Prick your potatoes with a fork and season with olive oil, salt, and pepper.

Lay out your potato filling; 1 rasher of bacon, 1-2 leaves of sage, 1 anchovy fillet, minced garlic, and lemon zest.

Fold the bacon over in half so that the filling is sandwiched between the bacon.

Stuff the wrapped bacon into the cored out center as you rotate the potato. Rotating the potato will cause the bacon to twist and prevent any of the filling from falling out. Once the potatoes have been stuffed, you can either leave them be or you can cut the plugs in half and stuff them back into either end of the potato. Place the potatoes on a sheet tray and bake for about one hour, rotating every 15 minutes, until they are fully cooked.

With any extra plugs, you can wrap those in bacon and garnish with salt and pepper and simply bake them in the oven alongside your potatoes. Obviously, because they’re smaller, they’ll be ready before your potatoes and can served as a nice “Scooby Snack” appetizer before your meal.


•September 30, 2015 • 1 Comment

Aka plum butter. My mother in law got a ton of these plums, my hubby calls them German plums while this recipe calls them Italian prunes. In any case, they’re small dark purple plums and there’s no actual butter in this.

Plum Butter

3 kg Italian prunes
750 g sugar (fine)
1 point of a knife ground cloves
1 tbsp ground cinnamon
some dark rum to taste

german filbert prunes

Cooking Instructions

– wash prunes, let drain and remove pits.
– cut prunes in smaller pieces. and in a pan without  any water cook them until they are somewhat soft, stir frequently.
– puree prunes with a hand blender.
– add spices.
– pre-heat oven to 350F (175 C)
– use a roasting pan or any pan that is deep enough, but first clean it thoroughly. There should not be any grease in it at all
– fill in the warm prunes..
– add 200 g sugar , mix with a wooden spoon.
– let it cook for 30 min.
– remove pan from oven and add again 200 g sugar, mix well, place again in oven for another 30 min.
– Then add remaining sugar, mix well, place again in oven and let it cook for 60 min, don’t mix again.

When is it done? Use a wooden spoon and draw a line  in the mashed prunes. If you can see the line very well, the plum butter is done.
Add some rum if you like.
Place plum butter in jars that are rinsed with boiling water. Close with a lid and keep them for about 20 min upside down, then turn them into normal position.
Keep the Pflaumenmus in a cold place.


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