Sunday, August 14, 2022



What is it about peanut butter?  I mean I like bacon.  Everyone goes wild over bacon, but honestly I like peanut butter more!  Creamy, delicious and versatile.  Sweet or savory.

My husband said this dish is a bit like deconstructed spring rolls.  Yes, it kind of is.  Way less work though.

You can make everything in advance which is kind of nice.  The hardest part about this dish is all the chopping.  But frankly chopping vegetables is a stress reliever for me so I dont mind.  It is worth any amount of work you put in.  Great flavor.  You made need to play around with the ingredients to get the right balance of sweet and tart with a hint of heat.


4 garlic cloves
1/3 cup Tomato paste
1 cup peanuts or 1/2 cup peanut butter
1 Mild chile such as Pablano, if you like more heat you can choose a jalapeƱo or cayenne
1/4 cup Shallots or one small onion
Hand full of Chives
2 tablespoons Kecap mainis
1/2 cup Tamarind juice, like concentrate
1/2 cup water
Lime juice, 1 to 2 limes

Some things you can have on your tray might include:
Green beans
Sugar snap peas, parboiled
Tofu, cooked
Boiled eggs
Purple cabbage
Brown rice
Carrots, parboiled
Green bell peppers

Thai basil or regular basil

Arrange everything on a platter. You can get pretty artistic here. Lots of fun. 
In the center you can put your sauce. People can take there choice of vegetables and protein and the some sauce.  The brown rice goes nicely along side if you like.

Saturday, June 12, 2021

Pineapple Pork- Adobo Pork with a Twist

I love Hot Thai Kitchen.  Pai is such a sweet person with lots of videos to intice you into make Thai food.  She has other dishes on there as well but primarily Thai.  

I bought some pork belly recently for the first time.  I made it two ways.  I tried Char Sui which was a fail.  It was okay but not what I had envisioned.  Then I made this dish by h Pai.  WE LOVED IT!  Will definitely make this again.  Here is a link to her recipe.  I am putting it on my blog with my changes.

Pork Adobo with Pineapple

2 lb pork belly, cut into large cubes

1 onion, cut into strips

6 cloves garlic, chopped

½ cup coconut milk

¼ cup soy sauce

¼ cup white wine vinegar

1 teaspoon black pepper, ground

2 bay leaves

2 cups fresh pineapple, cut into small bite-sized pieces (see note)

green onions for garnish, optional

Saute pork cubes.  Once browned, remove from pot and add onions to auste until golden.  Add in garlic and then coconut milk.  Cook one minute.  Add in soy sauce, vinegar, pinch of salt, pepper, bay leaves and soy sauce.  Stir.  Finally add the pork back in. Cover and cook for about 1 hour, check.  If too much liquid, leave top off. Continue to cook about another hour until pork is tender.

In a separate pot caramelize pineapple in a pan.  At the end, add in pineapple.  When serving, garnish with green onion. 

Wednesday, August 5, 2020


Hmmm,  Nothing is as heavenly as strawberry shortcake!  Agreed?

Short Cake Biscuits

3 cups all-purpose flour
1/4 cup sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 cup cold buttermilk
2 Tablespoons heavy cream (buttermilk works if you do not have heavy cream)

Preheat oven to 425°F 

Combine the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour out the mixture into a large bowl.

Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. 

Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. 

Brush the tops with 2 Tablespoons heavy cream. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let cool 10 minutes before using.

Sunday, August 2, 2020

Fall Off The Bone, Melt In Your Mouth Ribs

I dont buy ribs too often as I am intimidated by them.  Meat in general.  Its take me a long time to learn how to cook meats.  When I was first starting out as a cook I wish there was the classes there are today. I think two important things to learn are techniques for cooking meat and knife skills. Those are tops. I will never forget one time I was at a friends house and she was using a steak knife to cut her carrots.  I just about died.  Besides prep time there is the larger issue of her losing a finger.  Invest in a Chefs Knife.  Totally worth it. You dont even need to pay a high price just find one that feels right in your hand.

This is the easiest and best ribs and I am quite sure you can find it all over the internet.  I wanted it here on my blog so I knew right where the recipe was because indeed, I will make it again!  So good.


Baby Back ribs, membrane removed
dry rub- I used Penzey Barbeque Seasoning 3001*

Cover the ribs with aluminum foil. Do it so that you can open it up later and leave it under the ribs. This will make clean up a breeze.
Bake the ribs at a low temperature (275°F) for 3 to 4 hours or until they are tender. It may be sooner than that,depending on your ribs.

Cover the baked ribs with your favorite barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized. If you dont have a grill, the broiler works fantastic. So no sweat. Keep an eye on it as you dont want it to burn. You can see a little scorch mark on mine.  Didnt matter though. Taste was amazing.

* no plug for them, was not paid to say that.  Just is what I have.  But you can get crazy creative with your rub. All kinds of ideas out there in the internet land. 

Sunday, June 7, 2020

Dan Dan Noodles

I can't even begin to tell you how flavorful and amazing this dish is.  I have never had it before.  I stumbled across this dish in my internet searches and after watching Mark Weins and all his amazing food travel videos.  I totally binge watched his videos during the whole COVID 19 thing.  I couldnt get enough.  And sadly thinking, will anyone ever travel again.  Well, of course they will.... right?
Are you familiar with Sichuan peppercorns?  I really wasn't.  I mean I knew of their existence but didn't really know their effect until recently.  I was watching Mark Weins on You Tube (at 31:41 you will see the peppercorns) and he was eating fresh Sichuan peppercorns and his tongue was going numb.  Wait.  What?  Why?  So because I am so curious about food and ethnic food in particular, I had to research.  Well, after watching lots of videos and wand reading countless Chinese cookbooks and acquiring two new cookbooks (Fuschia Dunlop, Every Grain of Rice and The Food of Sichuan), I now know more. And really I was like why would someone want there tongue to go numb.  I am not really sure but I can tell you it is a pleasureful experience.  And mixed with these crazy delicious flavors, you simply cant go wrong.  You will be addicted to the Sichuan "numbing" experience.

If you are not a fan of spicy food, keep moving.  This has serious kick.  Certainly you can increase or decrease to your liking- the chili oil and the Sichuan peppercorns.

1 pound pork, ground
1 clove garlic
2 tablespoons Chinese cooking wine
1/2 teaspoon Sichuan peppercorn
1 tablespoon dark soy sauce
1/2 teaspoon Sichuan peppercorn
1 teaspoon ginger
2 tablespoons preserved mustard greens

1 tablespoon black vinegar
2 tablespoons sesame paste*
1 tablespoon chili oil
1 teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon chicken flavoring
2 tablespoons Chinese cooking wine
1 teaspoon ginger, fresh, grated


Greens, ie. bok choy, broccoli rabe, swiss chard

chopped peanuts
sliced scallions

This is a multi step process.  Nothing difficult, just time consuming.  But good things come to you when you put forth the effort.  You will not be disappointed.

1. Rinse preserved mustard greens. Drain. Set aside. Chop peanuts. Set aside.  Slice green onions. Set aside.

2.  Make sauce. Combine black vinegar, sesame paste,  chili oil, sugar, light soy sauce, chicken flavoring, Chinese cooking wine and ginger. Spoon into bowls. This will be the bottom layer of the noodle dish.

3. Cook noodles, timing so that they get done a little before pork.

4. Cook pork, breaking it up as it cooks.  You want small pieces. Let it get a little golden.  Then add garlic.  Cook one minute.  Add Chinese cooking wine, Sichuan peppercorn,  dark soy sauce and ginger. Combine quickly and let cook 1 minute all the while stirring it around.  Remove from heat and add mustard greens.

5. Cook green seperately in salted boiling water.

6. Place noodles on top of sauce in bowls.  Place pork topping on bowls, dividing evenly.  Then sprinkle peanuts and scallions over top. Place greens on side.  Serve immediately and have people stir their noodles quickly as you dont want the noodles sticking together.  Enjoy!

*I did use tahini but Chinese sesame paste is different.  I have also seen many people use peanut butter instead so feel free to choose.

Saturday, May 23, 2020

Beer Battered Onion Rings

Onion rings!  Haven't made these in like, F-O-R-E-V-E-R.  Hands down the beer batter are the best.  And, yah know, they fry up really fast so it does not use too much grease.  So, not bad for a once in a while thing.
One of my favorite things is sausage or a hot dog with sauerkraut.  Divine. Together these were great.  Some sweet whole grain mustard! OMG. 

Beer Battered Onion Rings

2 cups all-purpose flour, divided
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups (12 ounces) pale ale beer
2 large yellow onions, slice into 1/4 in rings
Vegetable oil, for frying

Mix together flour, paprika, garlic powder, salt and pepper.  Add in beer.  Stir.  I place a bunch of the rings into the batter then pulled each one out with a chopstick, letting it drip a little and then placing it into the cauldron of hot bubbling oil.  Aka oil should be around 360° .  You could stick that same wooden chop stick in and see if little bubbles form around it. And word to the wise, keep monitoring the heat.  

Thursday, May 14, 2020

Chicken and Dumplings

Can I tell you, I feel so decadent posting all this meat.  We were never really major meat eaters.  Well, at least I wasnt,.  And then we were Vegan for a year, well mostly.  More vegetarian for half the year.  And then even when we started eating meat again it was maybe one to four times per month.  Now with this whole COVID thing, we bought meat.  Was it primal, I dont know.  But suddenly we were buying meat and eating meat a few times per week... maybe five times per week.  I feel kind of bad about it.  I need to stop.  Tonight, as I write this we had stir fry with tofu and really it felt good.  Not heavy.  All those vegetables with tofu.  It was delicious. I have to say though you could easily turn this meal into a vegan or vegetarian one.  Have you ever tried that chicken base that is meat free.  Its pretty amazing.  And I bet TVP or chicken seitan would be equally delicious.

This recipe for me, is a two day affair.  The second day being pretty easy peasy.  So it is nice if you can roast on the weekend and do on Monday or Tuesday for dinner.


6 tablespoons butter, or chicken fat reserved from broth or oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all purpose flour
3 ounces cream cheese (I was using it as a substitute and really liked it )
32 oz (1 quart) chicken stock
4 cups shredded cooked chicken
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
2 teaspoons freshly cracked black pepper (or to taste)
salt, to taste

2 cups all purpose flour
1 tablespoon plus 1 teaspoon, baking powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
3/4 cup (6 oz) whole milk
4 tablespoons butter, melted

Long verbose version
Place four leg quarters in a baking dish. Place in oven, no cover and bake at 350°F.  Roast until the kin is golden.  Remove from oven and set aside until it is cool enough to handle. Take all the meat off the bone and place in refrigerator until you are ready to make your chicken and dumplings.  Take bones and skin and place in stock pot.  Place 3-4 celery ribs in pot, along with 2-4 cloves of garlic; a large onion, quartered with skin on, 2 bay leaves and parsley, if you have it.  Sprinkle in a generous dose of pepper and a teaspoon of Kosher salt. Pour in water, enough to cover. Bring to a boil, and gently simmer for at least 2 hours.  The longer the better.  Four hours if you can.  Just make sure the simmer is slow. Strain the broth out and also place in fridge.

Next day. Skim the fat of your beautiful bone broth.  Keep the fat, as it is delicious to use for cooking.  We also shared with dog, about a tablespoon on her dog food in the morning was met with much appreciation.

Saute onion, celery and carrots in chicken fat or the butter.  Or oil, whatever you prefer, until translucent.  Add in garlic and flour.  Saute until flour is turning golden.  Add in stock and cream cheese, along with pepper and thyme. Add salt to taste.  Cook for about 20 minutes.  While that is cooking, it is time to mix up your dough for your yum-plings.  Okay, dumplings.  And take my advice, if you have kids dont use the thyme in the biscuits cause it probably wont go over well.  Just leave it out.  But if it you and your significant other, by all means use the thyme.  And it will pair well with a nice glass of white wine if you so desire.

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.  Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.

Using a large sized ice cream scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Now, put the lid on and turn down heat on low, the spot you know where it will gently simmer.  And do not open the lid for 20 minutes.  Those dumplings are gently tucked away, simmering in happiness steam bath.  And when the time is done, you will rewarded with some fluffy, puffy dumplings. Scrumptious!