This delicious Bourbon Shrimp is easy to prepare but serves up like a fine dining dish. Here’s what you’ll need. 6 large shrimp per serving Marinade 3/4 cup brown sugar 2 tablespoons bourbon or brandy 1 teaspoon chopped garlic 1 chopped green onion 1/4 cup liquid aminos or low sodiumRead More →
Old favorites are always a treat. I love making classic Spinach Dip in a bread bowl. Delicious! Here’s what you’ll need. 1 large round sourdough bread 8 oz frozen spinach thawed 1 can sliced water chestnuts drained 1 package leek dry soup mix 1 cup real mayonnaise 8 oz sourRead More →
I’m on the road so I haven’t posted much. Here’s one I made before I left home though. Pretty tasty! Here’s what you’ll need. 4 medium size red potatoes skins on 1/2 white onion chopped 4 mini red and yellow peppers chopped 3-4 tablespoons real butter divided fresh grated seaRead More →
This is a twist on a traditional shrimp burger. It’s made fresh and is delicious. Here’s what you’ll need. 1 cup peeled, cleaned and cooked shrimp 1/2 Teaspoon lime juice 1/4 cup chopped white onion 1/4 teaspoon chopped garlic 1/4 teaspoon smokey paprika dash crushed red pepper 2 tablespoon butterRead More →
This place is a variation of augratin potatoes. It’s easily prepared and gives an kicked up cheesy crunch to fried potatoes. Here’s what you’ll need. 4 medium size red potatoes Milk to cover potatoes 1 cup panko bread crumbs 1 cup shredded cheddar cheese fresh ground sea salt, course groundRead More →
This is a tasty pulled pork sandwich. It’s simple to make. Here’s what you need. 4 small pork steaks 2 tablespoons olive oil. Sweet Baby Ray’s BBQ Sauce 4 slices mild cheddar cheese 4 Flatbread slices 1 peeled and thinly sliced red onion 1 1/2 cups milk 1 1/2 cupRead More →
Summer, Winter, Spring or Fall; I want soup. Today it’s subzero temperatures here in North Dakota. Nothing tastes as good as a hearty bowl of soup. I like to take what I have on hand and start building goodness. Today I had chicken for my base. Then I went thruRead More →
I’m still practicing making sushi. Here’s what I tried today. First I prepared Japanese rice according to package directions an then cooled it completely. I removed tails from 1/2 pound cooked small shrimp and patted them dry with a paper towel. Next I dredged the shrimp in flour lightly coating.Read More →
There’s a cooking challenge television program where contestants have to take leftovers and turn them into something entirely different. I’ve done that for years, so I think I’d do well on the show. Today I used leftover roast beef to make pasta and a stroganoff sauce. Earlier in the weekRead More →
This quiche combines shrimp, asparagus, mushrooms, shallots and cheeses. The result is rich and creamy and full of flavor. Winner Winner! Here’s what you’ll need. 14 “ pie crust 1 cup medium shrimp peeled and deveined 1 shallot thinly sliced 10-12 baby Bella mushrooms sliced 10 -12 cherry tomatoes quarteredRead More →