Please Note
These posts are a collection of recipes that I have pulled from magazines, cookbooks, pinterest, blogs, and anywhere else I come across something tasty sounding. In order to FIND that information when I needed it, I decided a highly categorized blog would be in order (After failing miserably to teach myself access to make a non-web database!). I never intended to promote this site, I have "Discourage[d] search engines from indexing this site" — this is a place for me and my family. Because of this I didn’t bother to cite sources. If you somehow find your way here and come across a recipe that is yours - I apologize and I will happily update the post with your link or remove it if you prefer. Thanks!
July 2018
« Jun    
LTS / Pantry

A Note on emergency preparedness recipes.

Many websites tag recipes as "Pantry Friendly" if they include as little as one long term storage ingredient, such as rice or wheat berries. I think that is bunk.

Here on my site, if a recipe is tagged "LTS" that means it can be prepared ENTIRELY with shelf stable ingredients. Some of those ingredients may not be found in a typical grocery store and might include dehydrated or freeze dried items, but the recipe requires no perishable items.

A recipe tagged as "Pantry Friendly" can be made with almost all shelf stable ingredients. It will include 1-3 more perishable items, often those you would have in the first few days of an emergency (or if you have homesteading resources such as a garden or chickens), such as milk or eggs or fresh produce.

Ingredients that I consider mid-range, such as carrots or potatoes kept in a root cellar, are counted as NOT shelf stable, and would trigger the "Pantry Friendly" designation instead of "LTS".

postheadericon WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

1 T. maple syrup

2 tsp. yellow miso paste

1 tsp. distilled white vinegar

1 tsp. pure sesame oil

1/2 tsp. grated fresh ginger

1 clove garlic, minced

Nonstick cooking spray

2 salmon fillets (4 to 6 oz. each), 1/2 inch thick, with or without skin

8 oz. asparagus (about 12 spears), washed and with tough bottom ends removed

1/4 C. extra-virgin olive oil

Salt and freshly ground black pepper, to taste


In a small bowl, whisk together the maple syrup, miso, vinegar, sesame oil, ginger, and garlic. Set the mixture aside. Preheat the waffle iron on high. Coat both sides of the waffle iron grid with nonstick spray. Place the salmon (skin-side down, if it has skin) on the waffle iron and close the lid. While the fish is cooking, toss the asparagus with the olive oil and season with salt and pepper in another bowl. After 4 minutes, check on the fish. The salmon should be close to done. You should see no translucence on the edges. If your fillets are thicker than 1/2 inch or you’re unsure about whether the salmon is done, use a small, sharp knife to cut a small incision in the middle of the salmon. You should see only a trace of translucence in the middle. (The USDA recommends it reach an internal temperature of 145 degrees F as measured on an instant-read thermometer; I like mine about 135 degrees F.) Use a silicone brush to baste the salmon with the glaze, close the lid, and cook until the glaze becomes sticky, 1 minute more.  Remove the fish from the waffle iron, place the asparagus spears in the waffle iron, and close the lid. Cook the asparagus until just tender, 3 minutes. Thinner spears will finish cooking first. Remove the spears as they finish. Serve the asparagus alongside the salmon. If you have extra glaze, strain the garlic from it and serve it on the side or drizzle it over the fish. Variations: Spice up the glaze by adding a few drops of chili paste or hot sauce to it. Or substitute an equal amount of soy sauce for the miso paste.

postheadericon Mix & Match Snacks

postheadericon Bibb & Blue Salad

Bibb & Blue Salad

1 medium Red Onion, thinly sliced

¼ C. Cider Vinegar

2 tsp. Sugar

¼ tsp. Salt

1 Recipe Buttermilk Scallion Dressing

1 ½ – 2 Heads Bibb Lettuce, torn into individual leaves

1 Granny Smith Apple, cored and thinly sliced

¼ C. Reduced Fat Blue Cheese

¼ C. coarsely chopped Walnuts


In a small bowl, toss the red onion, vinegar, sugar, and salt together. Let stand at least 20 minutes, and up to 2 hours. Just before using, drain off the liquid. Make the dressing and set aside. To make each salad, portion the lettuce leaves among 4 plates, stacking the leaves on each other. Top each with a quarter of the green apple slices, drizzle with 2 rounded T. dressing, and top with a quarter of the red onions. Garnish each salad with 1 T. each blue cheese and walnuts.


Yield: 4 servings

Calories: 120

Fat: 7g

Fiber: 2g

postheadericon Heart “Pizza” Bento

Looks like mini “pizzas” from puff pastry perhaps.

Grapes, strawberry, orange slices

Looks like some grape tomatoes tucked in

There are perhaps some of that pink fishy stuff in there.

Little piggy Baran piece.

She makes such uncluttered and pretty bentos.

postheadericon WIW: Perfect Homemade Waffles

WIW: Perfect Homemade Waffles

3/4 C. all-purpose flour

1/4 C. cornstarch

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 C. whole milk or buttermilk

1/3 C. vegetable oil

1 egg

1 1/2 tsp. sugar

3/4 tsp. vanilla extract

Butter and syrup, for serving


In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. (or dust with confectioners sugar)

postheadericon Scallion-Buttermilk Dressing

Scallion-Buttermilk Dressing


½ cup sliced scallions (both green and white parts)

½ cup buttermilk (well shaken)

¼ cup sour cream

¼ cup good quality mayonnaise

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 & ½ teaspoons garlic powder

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

Pinch of cayenne pepper


Puree the scallions in a food processor, then add the remaining dressing ingredients and pulse until smooth.

postheadericon Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

postheadericon Rainbow Bell Pepper Snack

How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip.  A green goddess would be pretty too!  But don’t discount good ol ranch 😉

Easy Honey Mustard Dip

1/4 cup mustard (yellow or dijon; or a mixture of both)

1/4 cup mayonnaise (we use light)

1/4 cup honey

black pepper, to taste

Optional: paprika, to taste

Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.

postheadericon LTS Alpine Spaghetti

We are camping this weekend.  4 families, 8 girls, daisies and incoming juniors.  I dunno why this is “Alpine”, its not made with pine needles or something.  Maybe just because they make it while hiking.   Since we are car camping, I may put fresh herbs from my garden in the cooler instead of using dried herbs.

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 tbsp of olive oil

1 cup of parmesan cheese

3 tsp of dried sweet basil

1 tbsp of parsley flakes

1 garlic clove, minced


Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.

postheadericon Twist on Plowman’s Lunch

I find something very appealing / comforting about the ploughman’s lunch.  Why?  I don’t know, I am not British 😂 This feels like a more Americanized version, without the Branson Pickle.  I’d still want onions, hah!

postheadericon Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

OK, seriously, this picture makes me want to gobble this recipe RIGHT NOW!

1 large shallot, finely chopped (3 T.)

3 T. butter, softened

2 T. chopped Italian parsley

1/2 tsp. snipped fresh thyme

1/2 tsp. lemon zest

1 1/2 lb. 80% to 85% lean ground beef

1/2 tsp. salt

1/4 tsp. black pepper

8 oz. shiitake mushrooms, stemmed and sliced

1 T. olive oil

4 slices Swiss cheese

8 slices small firm square bread (such as English muffin toasting bread), toasted


In a small bowl stir together shallot, butter, parsley, thyme, and lemon zest until well combined. Set aside. Shape beef into four square patties about 1/2 inch larger than the bread. Season with salt and pepper.  Heat an extra-large heavy skillet over medium-high heat. Add 1 T. of the butter mixture to pan. When melted, add mushrooms. Cook and stir 3 minutes or just until tender. Transfer mushrooms to a medium bowl.  Add oil to skillet. When hot but not smoking, add patties to skillet. Cook 3 minutes or until browned and slightly charred. Turn and cook 3 minutes more or until done (i6o°F). Top patties with mushrooms, then cheese. Cover and cook 1 minute or until cheese is melted.  Meanwhile, spread remaining seasoned butter on four slices of toasted bread. Top with burgers and remaining bread.

postheadericon Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

1 small zucchini (4 to 6 ounces)


1 small carrot

1/4 bell pepper (any color), stemmed, seeded, and thinly sliced lengthwise

2 scallions (white and pale green parts only), thinly sliced

2 tablespoons sesame seeds

1/4 to 1/2 teaspoon sriracha sauce or chili sauce (optional)

3 tablespoons Lemony Miso Dressing or store-bought miso, sesame, or peanut salad dressing


Trim and peel the zucchini. Use a vegetable peeler to shred it lengthwise into ribbons. (You will end up with a nubbin of zucchini that is too small for the peeler. Set it aside or use a knife to slice it thinly.) Place the zucchini ribbons on a kitchen towel or paper towels and sprinkle them lightly with salt. Set them aside to drain while you peel the carrot. Trim and peel the carrot, repeating the above technique in Step l to create narrow ribbons. Place them in a medium-size bowl. Squeeze the liquid out of the zucchini ribbons and add them to the carrots. Add the bell pepper, scallions, sesame seeds, sriracha, and dressing and toss to combine.


Lemony Miso Dressing


1/3 cup white or yellow miso

1 tablespoon hot water

Juice and minced zest of 1 lemon

1 or 2 cloves garlic, crushed

1/2 cup vegetable oil (not olive oil)


Whisk together the miso and water in a small bowl until smooth. (Strain it if you prefer it completely smooth, as miso can be a bit grainy.) Whisk in the lemon juice and zest and the garlic. Drizzle in the oil and whisk to combine.

postheadericon Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

3/4 pound fresh figs (about 12), halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Pinch of ground black pepper

1 (8-ounce) block feta cheese

1 teaspoon honey

1 tablespoon roughly chopped fresh tarragon

Assorted crackers, for serving


Preheat the oven to 375°F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes.  Serve warm, with plenty of crackers alongside.

postheadericon Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

1 Baguette – sliced thinly on the diagonal

2 T. Olive Oil

1 (10 oz) Package Frozen Peas , thawed OR 1 ½ C. Shelled English Peas

1 Clove Roasted Garlic – roughly chopped (can substitute 1/8 tsp garlic powder)

½ Cup Ricotta Cheese

4 Chives – roughly sliced

½ Cup Romano Cheese – grated, plus more for topping (can sub parmesan)

½ tsp Lemon Juice

¼ heaping ts.p Salt

1/8 tsp. Pepper

Pine Nuts , to taste

Lemon Zest , to taste


2/3 Cup Spring Onions – 1/3 cup of each white and green parts, separated, thinly sliced

1 T. Extra Virgin Olive Oil

3 T. Chives

¼ Cup Parsley – chopped

1 Lemon Zest

Sea Salt , to taste


Preheat oven to 400 degrees. For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt. In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside. For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes. Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.  Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.

postheadericon Breakfast Stuffed Bread Sandwiches

Breakfast Stuffed Bread Sandwiches


1 baguette (15 inches long)

5 large eggs

1 teaspoon finely grated lemon zest

3 tablespoons whole milk

1/4 cup roughly chopped flat-leaf parsley leaves

1/2 cup grated Parmesan cheese

Coarse salt and freshly ground pepper

4 slices thinly sliced prosciutto (2 ounces)


Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces and set aside. In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces. Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes. Slice into 2-inch pieces. Serve immediately.

postheadericon Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

1 teaspoon salt

1 pound elbow pasta

3 C. whole milk

1 white onion, chopped

1 teaspoon whole cloves

½ teaspoon ground nutmeg

6 ounces sourdough bread, sliced and toasted

5 ounces Brie cheese, cut into 1-inch pieces

¼ cup chopped scallions, both white and green parts, for garnish


Bring a large pot of water to a rolling boil. Add the salt and the pasta and cook for 10 to 12 minutes, or until al dente. Drain and set aside. Put the milk, onion, cloves, and nutmeg in a large saucepan and set over medium-low heat. Bring to a simmer, then remove from the stove and set aside for 15 minutes to allow the ingredients to steep. Strain out and discard the onion and cloves and pour the milk into a blender. Cut or tear the bread into pieces and add to the milk. Puree the bread and milk into a creamy slurry. Put the cooked pasta in a large pot, add the milk-bread slurry, and set over medium-low heat. Slowly whisk in the Brie, one piece at a time. Serve garnished with the chopped scallions.

postheadericon Trinidadian Chicken and Rice (Pelau)

Trinidadian Chicken and Rice (Pelau)


For the Trini-Style Green Seasoning


4 stalks scallion, chopped

1 bunch fresh thyme

2 bunches fresh chadon beni (culantro) or cilantro

1 bunch fresh parsley

12 cloves garlic, peeled

1 large yellow onion, peeled and roughly chopped

1 Scotch bonnet (optional)

6 pimiento peppers

3 tablespoons distilled white vinegar

3 tablespoons vegetable oil

sea salt and freshly ground black pepper

1 tablespoon soy sauce

1 teaspoon ketchup

3 tablespoons vegetable oil

sea salt and freshly ground black pepper

1 (3-pound) chicken, cut into parts

2 C. dried pigeon peas

3 tablespoons brown sugar

2 C. canned coconut milk

2 C. parboiled rice, washed and drained

3⁄4 cup chopped onions

1 cup peeled and chopped calabaza pumpkin

1⁄2 cup peeled and chopped carrots

1 whole Scotch bonnet

1⁄2 cup sliced scallions


To make the Trini-style green seasoning, puree the scallions, thyme, chadon beni, parsley, garlic, onion, Scotch bonnet, pimiento peppers, vinegar and oil in a blender. Remove to a baking dish and season with salt and pepper. Add the soy sauce, ketchup and 1 tablespoon of the oil to the green seasoning. Season with salt and pepper, add the chicken and set aside while you cook the peas. In a small pot, cover the peas with salted water and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes, until the peas are cooked. Drain the peas and reserve the cooking liquid.  Heat the remaining 2 tablespoons oil in a pot on medium heat; when the oil is hot, sprinkle the brown sugar evenly over the base of the pot. Let the sugar melt and when it starts to bubble, add the chicken and sear it, turning often, until browned and coated with the “burnt” sugar, about 8 minutes. Add the peas and stir. Add 1 cup of the reserved cooking liquid and the coconut milk and cook for about 30 minutes. Stir in the rice and up to another cup of the reserved cooking liquid as needed and bring to a boil. Cook for about 5 minutes, then add the onions, pumpkin, carrots and Scotch bonnet. Season with salt and pepper and simmer until much of the liquid has evaporated, about 15 minutes. Cover

the pot and cook until all the liquid has evaporated, 30 to 40 minutes. Serve garnished with the scallions.

postheadericon Color Contrasts Bento

I love the colors here, something about it is very striking.  I bought a pan to try and master that rolled omelet.


Peppers stuffed with …. cheese mixture?


Rice with Grape Tomato

Teeny Grapes

postheadericon Maple Ice Cream with Bacon Bark

Maple Ice Cream with Bacon Bark


For the Maple Ice Cream:


2 tablespoons organic cane sugar

½ cup plus 2 tablespoons skim milk powder

1⅓ C. whole milk

¾ cup grade B maple syrup

2 C. heavy cream

3 egg yolks


For the Bacon Bark:


Butter for the baking sheet

1 pound bacon

14 tablespoons unsalted butter

2¼ C. organic cane sugar

½ cup packed dark brown sugar

2 teaspoons salt

2½ teaspoons vanilla extract

½ teaspoon baking soda

8 ounces semisweet chocolate, chopped


Make the maple ice cream: Prepare an ice bath in the sink or in a large heatproof bowl. In a medium saucepan, combine the sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the maple syrup and cream. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110ºF (45ºC), 5 to 10 minutes. Remove the pan from the heat. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165ºF, 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool. Make the bacon bark: Preheat the oven to 400ºF. Butter two 12-by-18-inch rimmed baking sheets and line them with parchment paper. On one baking sheet, lay out the bacon strips in a single layer. Bake until crispy, about 15 minutes. Reserve ¼ cup of the bacon grease from the pan and discard the rest or reserve it for another use. Let cool, then break the bacon into small pieces and set aside. In a medium saucepan, combine the butter, cane sugar, brown sugar, salt, reserved bacon grease, and ¼ cup water. Clip a candy thermometer to the pan and set the pan over medium-high heat. Cook, stirring, until just combined, then continue to cook without stirring until the mixture reaches 305ºF. Be very careful—the toffee will bubble up as it boils. It is very hot and will cause serious burns if it spatters on you. Using oven mitts, remove the pan from the heat, remove the thermometer, and add the vanilla. The vanilla might spatter when it hits the hot toffee, so be careful. Add the baking soda and whisk vigorously for a few seconds to combine. Then add the bacon pieces and fold into the toffee. Pour the toffee evenly onto the prepared baking sheet. Before the toffee cools, sprinkle the chocolate across the top. Wait a minute or two, then use a spatula to spread the now melted chocolate across the top of the toffee. Let cool completely, then refrigerate for 1 hour, until the toffee has hardened. Chop the toffee into bite-size pieces and set aside.  Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. Transfer the ice cream to a storage container, folding in the pieces of bacon bark as you do.

Use as much of the bacon bark as you want; you won’t necessarily need the whole batch. Serve

immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.

postheadericon Homemade Trail Bars

Homemade Trail Bars

1/4 lb. of seedless raisins
1/4 lb. dry figs
1/4 lb. dried apricots
1/4 lb. roasted and chopped peanuts or almonds
1 tsp lemon juice
honey (enough to give the right consistency)

This recipe can be made at home and stored for use on the trail. Grind the fruits in a food processor. Place fruit in large bowl and mix in lemon juice and nuts. Add enough honey to make a stiff dough. Form into bar-sized chunks. Wrap each chunk in aluminum foil.

postheadericon Pizzetta for all Seasons

A pizzetta is a small pizza that can range in size as a finger food at around three inches in diameter to that of a small personal-sized pizza

postheadericon Smoked Pork Loin with Blackberry Chutney

Smoked Pork Loin with Blackberry Chutney


Blackberry Chutney


1 tablespoon olive oil

1 medium red onion, finely chopped

1 tablespoon finely chopped fresh ginger

1 teaspoon minced garlic

2 jalapeños, finely diced (seeds removed for a milder chutney)

1 pound fresh blackberries

⅓ cup sugar

2 tablespoons red wine vinegar


Pork Loin


1 (3 to 4-pound) boneless pork loin

3 tablespoons Grill Seasoning

2 tablespoons whole-grain mustard


To make the chutney, heat the olive oil in a small saucepan. Add the onion, ginger, and garlic and cook for 4 to 5 minutes, until the onion is translucent. Add the jalapeño and blackberries and cook for 4 minutes. Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally. You’ll serve it hot here, but it can be stored in the refrigerator for up to 1 week and reheated for serving.  Prepare a smoker to cook at 250°F with cherry wood. Rinse the pork loin and trim off the silverskin and excess fat. Sprinkle with the Grill Seasoning, slather with the mustard, and massage it into the loin.  Place the loin in the smoker and cook for 2 hours or until the internal temperature registers 150°F on a meat thermometer. Remove from the smoker, cover with aluminum foil, and allow to rest for 10 to 15 minutes. To serve, slice into 1-inch chops and top each with a tablespoon of hot chutney.

postheadericon Stuffed Green Peppers

When cooking with foil, make sure that the seams and folds you make are as airtight as possible so as to retain heat. This allows the food inside to cook faster in the same way a pressure cooker operates.

Stuffed Green Peppers

1/2 pound of hamburger
Salt and pepper
One egg
1/3 of cup of diced onion
4 green peppers

shredded cheese, optional

Scrape out the green peppers and wash thoroughly. Mix together the other ingredients and add salt and pepper (to taste). Stuff the mixture into the peppers and wrap each pepper in foil — again remembering to make good seals on the seams of the foil, where you have folded. Place the peppers on a bed of hot coals, and cook on each side for 12-15 minutes.  open, top with cheese, if using, and close quickly and let sit a minute or two to melt cheese.

Note that you can change the filling, but if you use ground turkey, it might dry out before the peppers are tender.  You can add cooked rice or beans, if available, to make more filling to serve a larger crowd.

postheadericon Charro Beans

Charro Beans

2 cans pinto beans (drained and rinsed, approx. 4 C.) – ( home cooked beans are better but take a lot longer)

1/2 lb. bacon (approx. 7-8 slices)

4-5 plum tomatoes

1/2 onion

3 chipotles in adobo (1 for my family! Or use jalapeno)

2 cloves garlic

2 C. stock (or water)

1/2 teaspoon Mexican oregano (optional)

1/2 teaspoon salt (plus more to taste)

freshly cracked black pepper

Cilantro for garnish


Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them.  Chop up the bacon into small pieces.  Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces). Chop up a 1/2 onion and add it the bacon.  I usually reduce heat to mediumish after the bacon is cooked.  Let the onion cook for 3-5 minutes or until tender. Add 2 minced cloves of garlic and cook briefly, 30-60 seconds.  Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).  Also add:  2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 1/2 teaspoon salt, freshly cracked black pepper, and 2 C. of stock (or water).   Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.  Salt to taste.  I added another generous pinch to this batch (so that is approx. 1 teaspoon total).   You can also add more heat at this point if you want a more fiery batch with adobo or jalapeno.   Serve immediately.  Note that these beans are best served in some of the broth.  Alternatively, you can use part of the batch to make a bean puree.  Simply add them to a blender or food processor and combine into a puree.  Store leftovers in an airtight container in the fridge.

postheadericon Sandwich Ideas

postheadericon Horchata


1 1/3 C. uncooked white long-grain rice

2 whole cinnamon sticks

4 C. water

1 cup milk

2 teaspoons vanilla

1/2 cup granulated sugar


Ground cinnamon, for garnish


Combine the rice, cinnamon sticks, and 2 C. of the water in a blender.  Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes).  Add the 2 remaining C. of water and blend again. Let the rice mixture soak at room temperature at least 8 hours, or overnight.   Once the rice mixture has soaked for at least 8 hours, pour through a fine mesh strainer into a pitcher.  Discard the rice and cinnamon stick solids and rinse the strainer well.  Strain the mixture again one more time, just to make sure the horchata isn’t gritty.   Stir in the milk, vanilla, and sugar, then chill ready to serve.  Serve over plenty of ice with a sprinkle of ground cinnamon on top.

postheadericon Campfire Cooking Ideas

Many foods can be cooked without using traditional cooking utensils such as pots, pans, or Dutch ovens. Novelty cooking methods include cooking directly on coals or rocks, cooking food inside of food, cooking using green sticks, and cooking using only aluminum foil.

Possibilities include the use of an orange as your “pot”. Slice an orange in half so that the stem end is not in the middle of your cooking vessel. Remove the orange sections and eat them immediately! Place a ball of ground meat in the middle of the shell to which you have added a bit of onion, perhaps some green pepper, and some salt and pepper. Place the filled orange shell directly on the coals, and cook for 15-20 minutes.

If you were eating breakfast, you could use the orange peel as an egg-cooking device. Crack one egg into each half of the orange shell, and place each shell directly on the coals. The eggs should be ready to eat in approximately 10-12 minutes.

A whole onion could be used to cook the above two foods instead of the orange. Cut the onion in half, and remove enough of the onion’s middle so that you have a shell which is about 3/8” to 1/2” thick. Place the foods in the half and cook just as before. The time required to cook your mini-meatloaf or eggs should be about the same as with using the orange peels.

How about some corn on the cob cooked right on the coals? Peel the corn shucks (the green outer layer) about halfway down the ear of corn. Remove the silk, which is the stringy threadlike stuff right next to the corn kernels. Moisten the corn with a little bit of water and replace the shucks. Place the ear of corn on some coals and cook for 5 minutes. Rotate the ear of corn one half of a turn and cook for 5 additional minutes. A little bit of butter or margarine, and a touch of salt, and you are ready to go!

Cooking with nothing but a paper bag? Sure, and here is how! Get a lunch sack sized paper bag and a pointed stick. Place a strip of bacon or two in the bottom of the paper bag. Break an egg in the bag over the bacon strips. Begin rolling the bag from the top down with 1” folds until halfway down. Push the pointed stick through the rolled end of the bag and hold the bag over the coals. Grease from the bacon will coat the bottom of the bag. The egg should be done in about 10-12 minutes. Keep the bag from getting too close to the fire as the grease is quite flammable. When ready, you can eat right out of the sack!

If you want to try an easy dessert, try this one. Cut a wedge-shaped section out of the length of one banana. Place marshmallows and chocolate chips into the cavity of the banana. Wrap the banana in foil and heat over coals for 4-6 minutes. Unwrap and put some pineapple pieces, cherries, or chopped nuts over the banana and you have the trail version of a banana split.

In terms of supported or suspended cooking methods, why don’t you try one of these options. Make yourself a batch of biscuit dough just as instructed per the Bisquick box or similar product. Find a green tree limb maybe 1 to 1 1/2” in diameter. Clean the bark off of the limb, and carve a couple of grooves around the limb to make the surface somewhat rough. After mixing the dough , roll or pat the dough into a strip 12-18” in length, 2” wide, and about 1/4” to 3/8” thick. Moisten the stick (spit), and begin wrapping the dough in a diagonal pattern around the spit leaving a slight space between the wraps of dough. Press the dough gently as you wrap so that it will stick to the spit. Suspend the spit over a bed of coals and cook until golden brown. Keep rotating the spit as you cook so that the bread will cook evenly.

If you like shish-kabobs, you can use a sharpened stick as your skewer. Find a green stick, perhaps 18” to 24” in length and remove the bark. Use a hardwood like oak, hickory, or ash if available as it will likely not leave an aftertaste with the food. Wood from cedar, pine, or other evergreens may leave an undesirable aftertaste due to the high levels of resins and pitch in these particular woods. Cut pieces of beef from skirt steak, or other such cuts, into 1” square chunks. Cut an onion into quarters and a green pepper
into wedges. If you want a little different flavor, also gather about 16 good sized chunks of pineapple. Begin threading these different items onto the green stick in an alternating pattern, such as beef, pepper, onion, pineapple, etc. Repeat this pattern until you and/or your other members use up your ingredients. Cook over hot coals, and rotate the stick regularly so that the food cooks evenly. The kabob should be ready in 15-20 minutes if you regulate the heat appropriately.

If you have a sweet tooth, try this recipe. Select a good cooking apple such as a Jonathan or a Rome. Use a sharpened stick by pushing the stick into the apple until secure. Place the apple 2-3 inches over the coals, and roast the apple until the apple skin is easily removed. Remove the skin (be careful, it’s hot!), and then roll the apple in a small bowl filled with a mixture of sugar and cinnamon. Begin roasting the apple again until the sugar melts and forms a glaze or coating over the apple. Remove the apple from the stick and
eat your “apple pie on a stick”!

postheadericon Caipirinha


Caipirinha is Brazil’s national cocktail, made with cachaça, sugar and lime. Cachaça, also known as caninha, or any one of a multitude of traditional names, is Brazil’s most common distilled alcoholic beverage.

8 oz Cachaça.

4 Large seedless limes, halved

½ cup Sugar, refined

Crushed ice as needed

4 Lime wedges

OPTIONAL (Instead of limes, use any of the following):

1 C. Passion fruit pulp, with seeds

1 C. Pineapple, skin removed, roughly diced

1 C. Kiwi, skin removed, roughly diced

1 C. Cashew fruit pulp, roughly diced

1 C. Strawberries, stems removed, diced

½ cup Lemon grass, green leaves, finely diced


Using a knife, remove the pithy midsection from the limes and quarter. Divide the limes and sugar between 4 cocktail glasses. Using a wooden muller, mull the sugar and limes until the sugar dissolves.  Add 2 ounces of cachaça to each glass. Fill each glass with ice and top with a cocktail shaker. Vigorously shake each cocktail individually for several seconds and return to the glasses. 5. Garnish with a lime wedge and serve immediately.

postheadericon Coxinhas (Brazilian Chicken Croquettes)

Coxinhas (Brazilian Chicken Croquettes)

1.5lbs chicken

2 medium onions, chopped

3 cloves of garlic, chopped

1 T. poultry seasoning

½ cup chopped parsley

1 package of cream cheese (room temperature)  (catupiry cheese would be traditional but finding it?)

3 T. olive oil

Salt and pepper to taste


1 large potato

2.5 C. of the chicken broth

1 cube of chicken bouillon

2 T. salted butter

2.5 C. of all purpose flour


Bowl of almost freezing water

Vegetable oil for frying


Cook the chicken and the potato in 8 C. of water and 1 cube of chicken bouillon. Once the potato and the chicken are fork tender, take them out and reserve 2.5 C. of the broth for the dough. Mash the potato and reserve. In a food processor, shred the chicken. Reserve. Bring the broth back to the pot and add the mashed potatoes and the butter. When it boils, add the flour a little at a time, stirring constantly, until it forms a dough. Knead the dough while it’s still warm, until silky and smooth. To make the filling, sauté the onions and garlic until translucent and the add the chicken, poultry seasoning and the parsley. Mix everything together and season with salt and pepper. Add the cream cheese and cook until the cream cheese is melted and everything is incorporated. To make your coxinhas, take a little piece of the dough and form a ping pong sized ball. Flatten it into a disc, hollowing up the middle for the filling. Spoon a tablespoon of the filling into the middle of dough.

Press the dough closed around the filling, shaping it like a teardrop. Continue until you run out of dough. To coat your coxinhas with breadcrumbs, first wet one of your hands with cold water and pass it on the coxinha. Then, coat the coxinha with breadcrumbs. Set it aside in a baking sheet and continue to coat all your coxinhas. Fill a saucepan with enough vegetable oil to cover the coxinhas.

Heat the oil and fry your coxinhas in batches, until they’re golden brown. Place the fried coxinhas on a plate covered with paper towels so the paper towels absorb the excess of oil. Serve your coxinhas warm with some hot sauce, accompanied by some ice cold beer. NOTES – You can use catupiry cheese instead of the cream cheese, if you can find it.

postheadericon Campfire Quick Dessert

Quick Dessert

Biscuit mix
Milk or water

Follow the directions on the biscuit box, using a little less water than called for. Twist the dough around the end of a green stick. Hold and slowly rotate over hot coals until cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or other favorite topping.



postheadericon Bolinhos de Chuva (Brazilian Cinnamon Raindrop Doughnuts)

Bolinhos de Chuva (Brazilian Cinnamon Raindrop Doughnuts)

2 cups flour

3 tablespoons sugar

1/2 teaspoon salt

2 eggs

1/2 to 1 cup buttermilk

1 tablespoon baking powder

1/2 cup sugar

1 tablespoon cinnamon

Vegetable oil for frying


In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F). In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside. Mix the flour, salt and 3 tablespoons sugar in a bowl. Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter. Stir in the baking powder. Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.  Cook the doughnuts, turning occasionally, until golden brown on all sides. Remove doughnuts from the oil with a slotted spoon, and drain briefly on paper towels. Roll the doughnuts in the cinnamon sugar while still hot. Cook the rest of the doughnuts in batches. Doughnuts are best served warm and can be reheated or kept warm in the oven.

postheadericon Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

1block guava paste

1block  queijo minas or queijo mineiro (queso fresco or canastra may be substituted)


Slice guava paste and cheese in thin, even slices. Layer 2-4 per toothpick, alternating colors. Serve chilled or room temperature.

postheadericon Easy Campfire Beef & Noodles

2 Packages instant ramen noodles-oriental flavor
2 cups water
1 pound lean ground beef
1 bunch scallions
16 oz frozen oriental / stir fry vegetables
1-tablespoon soy sauce

Optional:  Garlic, Ginger, Mirin

Break the Ramen noodles into a medium bowl. Sprinkle with just one seasoning packet. Cover with two cups of boiling water and allow to sit while you prepare the remaining ingredients. In a large skillet or wok, brown ground beef over medium heat until cooked. Drain. Add the scallions and sprinkle with the contents of remaining seasoning packet. Cook for an additional minute. Add the noodles and the water in which they were soaking, frozen vegetables, and the soy sauce. Cover and bring to simmer. Cook until the frozen vegetables are tender, about five minutes.

postheadericon Car Ride Bento

Cherry tomatoes turned into balloon and cherries with the picks



Sandwich Car, sausage, cheese, nori, and perhaps ham

postheadericon One True Perfect Tomato Sandwich?

postheadericon Campfire  Hearty Chili

Campfire  Hearty Chili

1 medium onion, diced

1 lb. ground beef, browned and drained

1 medium can chili beans with seasoning

1 can crushed tomatoes

1 can diced tomatoes

1 packet chili seasoning


Place a 12” Dutch oven over 10 hot coals arranged in a circle. Add 1 T. vegetable oil. Sauté diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed. Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.


Can also pour over individual sized frito bags.

postheadericon Smiling Egg Bento

In perusing bentos, I have noticed a lot of eggs in this or similar state.  I have never contemplated sending a sunny side up egg in a lunch box.  Not even sure it felt/feels safe.  But it is an adorable little sunny face with its nori smile and crab stick cheeks!  Mushroom looks easy enough with cheese and cold cut like salami.  I also see some mushrooms, crab sticks, a dumpling, and what is that vegetable?  I thought it was okra, but now I am not sure, and I’m not sure how its cooked in that coating.

postheadericon Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

1 tsp. active dry yeast

1 tsp. sugar

4 1⁄2 cups flour

2 tbsp. extra-virgin olive oil, plus more for brushing loaves

1 tsp. kosher salt

Cornmeal, for dusting

1⁄2 cup minced kalamata olives

1⁄4 cup minced green olives

2 tbsp. minced fresh parsley

2 tbsp. minced fresh thyme

1 tbsp. minced fresh rosemary

Sea salt and cracked black pepper, to taste


In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.

postheadericon Campfire Burgers in Foil “Hobo Dinner”

Burgers in Foil

1 Package 1 ½ lb ground beef
4 16-inch squares aluminum foil
4 Carrots, sliced
1 Can potatoes 16 oz, sliced
2 Green bell pepper, chopped, optional
Dehydrated onion flakes or sliced onions
Worcestershire sauce
Salt and pepper to taste

Separate meat onto four portions. Place each in the center of a square of aluminum foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce and salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.

postheadericon Pancake Sandwich Bento

Ricotta & Jam Pancake Sandwiches

Orange Wedges

Mixed Roasted Nuts