Luau Ribs

•July 22, 2015 • Leave a Comment

These were tasty! I served them with some summer squash a friend grew and had dinner outside.

Luau Ribs

You need:


  • 1 cup pureed peaches
  • 1/3 cup ketchup
  • 1/3 cup cider vinegar
  • 5 garlic cloves, minced
  • 2 tbs soy sauce
  • 1/2 cup brown sugar
  • 2 tsp fresh ginger, grated
  • 4 lbs ribs

1. Mix all ingredients except ribs to make a marinade.

2. Put ribs in marinade in the fridge for at least an hour.

3. Grill ribs until cooked through, about 20 minutes.


Earl Grey Ice Cream

•July 22, 2015 • 2 Comments

It’s my brother in law’s birthday and I always make him something with his favorite tea, Earl Grey. This year, he wanted ice cream, so here it is!

Earl Grey Ice Cream


1 1/2 cups milk

1/4 vanilla bean, split and scraped (or 1/2 tsp vanilla extract)

2 good quality Earl Gray teabags

3/4 cup sugar, divided (heaping 1/3 cup each time)

6 egg yolks

1 1/4 cups heavy cream


1. Bring milk, 1/3 cup sugar and vanilla to scalding. Remove from heat. Add teabags and steep for 20 minutes.

2. In a stand mixer, mix eggs and remaining 1/3 cup sugar on medium high speed until stiffened and pale yellow.

3. Set aside tea bags. On low speed, slowly add a cup of the warm milk mixture to temper the egg. Put everything back in the pot and had the heavy cream.

4. Cook on med-low heat until mixture reaches 170 degrees F. Strain and chill in the freezer for 3 hours. You can put the teabags back in for a little more flavor while the mixture cools.

5. Discard old tea bags and run cooled mixture in an ice cream maker for an hour. (This is optional but adds to the creaminess of the ice cream).

6. Put in freezer container and freeze overnight to harden completely.

Glazed Pineapple Kielbasa Bites

•July 21, 2015 • Leave a Comment

These are pretty good. I kind of feel like I should be going to a potluck with these or something, but we’re going to eat them all by ourselves because we’re gluttons.



  • 1 (14 oz.) regular Kielbasa, sliced
  • 1 (20 oz.) can pineapple chunks, reserve juice
  • 3 Tbsp. Teriyaki sauce
  • 1 Tbsp. sweet chili sauce
  • 1 Tbsp. honey
  • 1 Tbsp. pineapple juice (from can)


  1. Preheat oven to 425-f degrees. Line a baking sheet with parchment paper.
  2. Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.
  3. In a small bowl combine remaining ingredients. Place kielbasa bites onto the baking sheet and brush glaze over tops and sides of bites.
  4. Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm

Bizarre Foods Monday: Rattlecakes

•July 20, 2015 • 1 Comment

I had wanted to make something with rattlesnake last week but there were no rattlesnakes to be had last Monday. On Tuesday, we caught one!

Prarie rattler

I skinned it, gutted it and froze both the snake and skin, separately. We like to freeze our game as a precaution against any sort of bugs or germs even though we keep our meat fresh and rinse it thoroughly. If you want to save the skin, roll the skin up, flesh side in and wrap it and freeze it until you’re ready to dry it. If you’re ready to dry it, staple the skin flesh side out to a board. Once it’s dry, you’ll need to brush it with antifreeze every couple days. I’ll do a project later on in more detail.


I decided to take a traditional crab cake recipe and do a little North East meets Southwest and use rattlesnake instead of crab. It was delicious. My husband, who absolutely loathes snakes, couldn’t bring himself to try it but my in-laws and their guest all loved it.

Rattlecakes 2

1. Make an aioli sauce. Combine all these ingredients and set aside in the fridge, allowing ingredients to marry.

For the aioli:

  • 1 cup mayonnaise
  • Finely grated zest of 1 medium lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped cilantro
  • 1 medium garlic clove, minced
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

2. To prepare the snake(s): You’ll need to simmer the snake in water, lemon juice and salt for an hour so that the meat will come off the bone more easily.

3. Once your snake has simmered for an hour. Remove to a cutting board and allow to cool. Once you can handle it, debone all the meat and put into a mid-sized bowl.

4. Add 1/4 cup of the aioli to the snake meat mixture along with 1/3 cup finely diced celery, 1 Tablespoon minced fresh chives, 1 Tablespoon finely chopped cilantro, salt and pepper to taste.

5. Set up a bowl with 1/2 cup flour, a bowl with 2 scrambled eggs and one with 1 cup panko breading. Make the meat mixture into golf ball sized balls, flattening them to make patties. Dredge patties in flour, then eggs and then panko. Fry in vegetable oil until golden. Serve with remaining aioli sauce.



Very Blueberry Pie

•July 18, 2015 • Leave a Comment

I’ve been wanting to try this and found a good deal on some really nice blueberries. I’d recommend letting it set up overnight, mine wanted to fall apart 3 hours later.

Blueberry Pie

This unusual recipe comes from Sandy Bottom Berries of Rockford, Michigan.


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
  • 1 cup sugar
  • 3 tablespoons lemon-flavored gelatin
  • 2 tablespoons cornstarch
  • 1 cup water
  • 4 -4 1/2 cups fresh blueberries or raspberries
  • Whipped cream (optional)


  1. For pie crust: In a 9-inch pie plate, combine flour, the 2 tablespoons sugar and the salt. In a small bowl, whisk together oil and milk; pour over flour mixture. Mix with a fork until crumbly. Press evenly onto bottom and sides of pie plate. Bake in a 400 degrees oven for 12 to 15 minutes or until golden. Cool on a wire rack.
  2. For glaze: In a medium saucepan, combine the 1 cup sugar, the gelatin and cornstarch; stir in the water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; let stand to cool slightly (about 10 minutes).
  3. Fill baked pie crust with blueberries and slowly pour glaze evenly over berries. Chill, covered, for at least 2 hours or until set. If you like, top with whipped cream.

Lazy Sushi

•July 18, 2015 • Leave a Comment

I presented this as directed to my husband and it was rejected so I reworked the recipe to be normal sushi rolls. He really hates food that isn’t eater-friendly. The scattered sushi is cool looking but really hard to eat. You end up with a ton of rice and a little bit of your toppings or the other way around. It’s really not much more effort to roll everything in a sheet of nori and it’s much more pleasurable to eat. I skipped the tuna for chunk crab meat.

Lazy Sushi

Here’s the directions from Lea’s Cooking:


2.5 cups uncooked sushi rice  “Nishniki”
2.5oz rice vinegar
3 oz mirin sauce
1- 2 tbs sugar

For the filling:
Cream cheese
Smoked salmon or Crabs
Red bell pepper
Canned tuna

Seaweed chips snack or sushi nori

Sushi rice “Nishniki” is the best choice (Walmart sells it)

Cook rice according to the package directions. Transfer to the bowl and mix in mirin sauce, rice vinegar and sugar. Set it aside, let it cool.

Mix canned tuna with mayo.

Cut all the  fillings in to pieces.

Lay the seaweed on the plate.

Add a layer of rice.

Add your favorite ingredients.

You can make bowls of sushi too.

Cut seaweed into strips for the top layer

For the sauce: Mix 2 tbs mayo with a few drops of toasted sesame oil and hot sriracha chili to your taste. I used Avocado Sauce for the topping too.

My revised version:

Sushi rolls

Asian Chicken Salad

•July 17, 2015 • 1 Comment

My mother in law came home from a potluck last week with a bowl of a cabbage salad with ramen noodles, ginger and sesame. She had complimented the lady that brought it and the woman refused to give her the recipe. What a weirdo, right?! I decided to dial in on this dish and get her a recipe that would be better than the dish she tried. Next potluck, this woman can get bent. This is sophisticated and fully flavored, much better than raw ramen.

Asian Chicken Salad


Dressing and Marinade
    • 1/4 c low-sodium soy sauce
    • 2 Tbsp finely minced ginger
    • 3 Tbsp canola oil
    • 2 Tbsp hoisin sauce
    • 1 Tbsp toasted sesame oil (I used regular un-toasted since it’s all I had)
    • 1 tsp Sriracha (I didn’t even notice it, so if you like heat add a little more)
    • 1/2 tsp salt, then more to taste as desired
    • 1/4 cup red wine vinegar
    • 1/4 cup chopped green onions, green and white parts
  • 2 (9 oz) boneless skinless chicken breasts
  • 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
  • 1 1/2 – 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
  • 2/3 cup slivered or sliced almonds, toasted
  • 1/2 cup cilantro leaves, chopped
  • 3 chopped green onions, green and white parts
  • 1 tsp white sesame seeds, toasted
  • 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)


  • For the marinade:
  • In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
  • For the dressing:
  • Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
  • For the salad:
  • Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
  • To assemble salad:
  • In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
  • Recipe Source: adapted from Curtis Stone via Menu Musings

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