Don’t worry, I’ll keep the preamble short. I also won’t write my life’s story before each recipe. I don’t have that kind of time, and neither do you. Ever since I started posting food pics to my Facebook page, people have been asking for the recipes. I’ve long since needed a better system to keep track of them, so I’ve created this page. It’ll start out a bit disorganized, but over time I’ll clean it up. Probably. Maybe. We’ll see. ADHD. Whee!
Sauces/Dips/Rubs | Sides | Mains | Crock Pot | Vegetarian | Desserts
Chicken Wing/Drum Spice | Chicken Taco Seasoning | Sweet & Spicy BBQ Sauce | Alfredo Sauce | Rice Seasoning
Crack Slaw | Buffalo Chicken Tostadas | Tasty Roast Beef | Chicken Thighs & Rice Casserole | Air Fry Chicken Drums | Lemon Butter Fish with Almonds | Ranch Chicken & Broccoli
Canada Day Strawberry Cream Pie
Sauces/Dips/Rubs
Chicken Wing/Drum Spice
show more| Prep: < 5 min | Cook: Time for chicken | Servings: 4, three times |
- 1/2 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
1/3 cup on lightly oiled wings or drums. Bake @ 400 for 45 minutes or air fry @ 400 for 20 minutes (in either case, flip halfway).
show lessChicken Taco Seasoning
show more| Prep: < 5 min | Cook: N/A | Servings: 4 |
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon fine sea salt (plus more to taste)
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon crushed red pepper flakes
- Mix with 1/2c tomato sauce.
Sweet & Spicy BBQ Sauce
show more| Prep: < 5 min | Cook: N/A | Servings: 2-4 |
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- 1/2 teaspoon ground cumin
- 1/2 cup ketchup, try our homemade ketchup recipe
- 1 tablespoon hot chili sauce (suggestion Sriracha)
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- Salt and ground pepper, to taste
Alfredo Sauce
show more| Prep: < 5 min | Cook: 5 min | Servings: 4-6 |
- ½ cup butter
- 1 ½ cups heavy whipping cream
- 2 teaspoons garlic minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups freshly grated Parmesan cheese
Instructions
- Add the butter and cream to a large skillet
- Simmer over low heat for 2 minutes
- Whisk in the garlic, Italian seasoning, salt, and pepper for one minute
- Whisk in the Parmesan cheese until melted
- Serve immediately
Rice Seasoning
show more| Prep: < 5 min | Cook: 2 min + time for rice | Servings: 4 |
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons bouillon (beef, chicken, veggie, …)
- ¼ – ½ teaspoon crushed red pepper
- 1 tablespoon dried parsley
- 4 tablespoons butter
Instructions:
- Melt butter in pot
- Add water per instructions for rice
- Add all ingredients and stir
- Add rice and cook per instructions
Sides
Oma’s Hashbrown Casserole
show more| Prep: 15 min | Cook: 75 min | Servings: 12-16 |
- 1kg Frozen Hash Browns
- 500mL Sour Cream
- 1 Cup Shredded Cheddar Cheese
- 1/2 Cup Chopped Onion
- 1 Cup Melted Butter, Divided
- 1 Can Cream of [Mushroom or Celery] Soup
- Salt & Pepper
- 1 Bag Regular Potato Chips (I use Lay’s Original)
Instructions:
- Preheat oven to 325
- Grease 9×13 pan or casserole dish
- Mix hashbrowns, sour cream, cheese, and onion
- In a separate bowl, mix soup, 1/2 cup melted butter, salt & pepper
- Layer hashbrown mixture then top with soup mixture
- Crush the chips and mix with 1/2 cup melted butter and top
- Back at 325 for approximately 75 minutes, or until golden brown
Pierogi
show more| Prep: a long frikin’ time | Cook: 20 min? | Servings: 4? |
- 3/4 cups of milk, lukewarm (like for a baby bottle)
- 2.5 cups flour to start, add more for desired dough consistency
- 2.5 tablespoons of melted margarine (or butter) cooled to add to the milk and beaten egg
- 1 large beaten egg (or 2 eggs will work too)
- 2 teaspoons salt (more if using unsalted margarine or butter)
Instructions:
- Sift flour and salt together into a large bowl. Make a hill with the flour and form a hole. Beat egg, add to milk along with the melted margarine. Pour the milk, egg, margarine mixture in a thin stream and work into the flour. Mix well and knead gently until mixed. Rest under a damp tea towel for 15 minutes
- Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil
- For convenience, the dough may be mixed using a food processor, but the pierogi may be less tender and quantities may require slight adjustments
- Roll dough thinly as you would pasta dough
- Cut out squares. Place a spoon of filling on one side; fold the other side over the filling and pinch to seal making a triangle. If pierogi are not sealing well, paint the edges with beaten egg white or water
- Pierogi may be filled with literally anything you want
- Once formed, the pierogi are placed on flour-dusted waxed paper lined cookie sheets to be frozen individually (to avoid their sticking together when bagged and kept in the freezer). The pierogi can be put into a big pot of boiling water (a few at a time), until they float plus a few minutes longer (similar to pasta), to be eaten right away
- Remove pierogi from the boiling water using an slotted spoon to strain them and then put each pierog into a casserole dish with a lid that has melted slightly brown butter in the bottom. Keep adding pierogi and melted butter to keep the pierogi from sticking together
- Serve with sour cream and mushroom sauce or bacon and plain Greek yogurt or whatever dip you find hip
Mains
Crack Slaw
show more| Prep: 15 min | Cook: 15 min | Servings: 4-6 |
- 4 cloves garlic minced
- 2 tablespoons sesame seed oil
- 6-7 cups coleslaw mix
- 1-2 tablespoons sriracha
- 2 tablespoons soy sauce
- 2 teaspoons white vinegar
- 1/2 teaspoon white sugar (or Splenda for low carb)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon toasted sesame seeds
- 2-3 tablespoons green onion chopped
Instructions:
- In a large skillet, fry the ground beef until cooked and no longer pink. Drain and return to the stove.
- Push the ground beef to the side and add the sesame seed oil in the space. Add in the garlic and fry for 2-3 minutes, then mix into the ground beef.
- Add in the coleslaw mix. Drizzle with sriracha, vinegar, soy sauce and sprinkle with the sugar, salt and pepper. Fry for another 5 minutes until the cabbage is wilted to your liking.
- Plate, then sprinkle with the toasted sesame seed and green onions.
Buffalo Chicken Tostadas
show more
| Prep: 15 min | Cook: 25 min | Servings: 6 |
- 1 ½ heads butter (Boston) lettuce
- ¾ (227 g) block cheddar cheese
- 710 ml chicken or vegetable broth
- 1.36 kg chicken thighs, boneless skinless
- 1 ½ English cucumbers
- 1 ½ jalapeño peppers
- 1 ½ cups plain Greek yogurt
- ½ medium red onion
- 12 small corn tortillas
- 3 tomatoes
- Apple cider vinegar
- Black pepper
- Dill, dried
- Extra virgin olive oil
- Garlic powder
- Hot sauce
- Mayonnaise
- Paprika
- Salt
Instructions:
- Preheat oven to 175°C (350°F).
- Place broth in a large pot and bring ta a boil over high heat.
- 710 ml chicken or vegetable broth
- Meanwhile. drizzle both sides of the tortillas with oil and sprinkle with salt; divide between two baking sheet pans. Place in the oven (it doesn’t have to be fully heated), and bake flipping halfway through, until tortillas are golden brown and crispy, 10-15 minutes. Remove from oven.
- 12 small corn tortillas 2 tbsp extra virgin olive oi 34 tsp salt
- Once the liquid is boiling, add chicken to the pot and reduce heat to medium-low. Cover and cook unti chicken is cooked through, about 15 minutes. Remove from heat.
- 1.36 kg chicken thighs, boneless skinless
- While the chicken is cooking, wash and dry the fresh produce.
- 3 tomatoes
- 1 ½ English cucumbers
- 1 ½ jalapeño peppers
- 1 ½ heads butter (Boston) lettuce
- Small dice tomatoes. Place in a medium bowl.
- Trim and quarter cucumbers engthwise, then cut crosswise into bite-sized pieces. Add to the bow with the tomato.
- Quarter jalapeño peppers lengthwise, seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
- Peel, halve, and mince onion. Add to the bowl, along with salt and pepper, then stir to combine the salsa. Set aside.
- 1 medium red onion
- 3 tsp salt
- ¾ tsp black pepper
- When the chicken is done, transfer to a large bowl. Using two forks, shred the chicken into bite-sized pieces.
- Coarsely grate cheese. Add to the bowl with the chicken, along with yogurt, hot sauce, and spices. Stir to combine and set aside.
- ¾ (227 g) block cheddar cheese
- ¾ cup plain Greek yogurt
- 3 tbsp hot sauce
- 1 ½ tsp garlic powder
- ¾ tsp paprika
- 1 ½ tsp salt
- ¾ tsp black pepper
- Place additional yogurt, vinegar mayo, and spices in a small bowl then stir to combine the ranch dressing. Add water, 1 tablespoon at a time, if needed, to reach a drizzling consistency. Set aside.
- ¾ cup plain Greek yogurt
- 2 tbsp apple cider vinegar
- 1 ½ tbsp mayonnaise
- 1 ½ tsp dill, dried
- 1 ½ tsp garlic powder
- ¾ tsp salt
- ¾ tsp black pepper
- Halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips.
- To serve, divide crispy tortillas between plates; top with Buffalo chicken, lettuce, and salsa. Drizzle with ranch dressing and enjoy!
Crock Pot
White Bean Pumpkin Turkey Chili
show more| Prep: 5 min | Cook: 4 hrs (high), 8 hrs (low) | Servings: 6-9 |
- 2 lbs lean ground turkey
- 1/2 teaspoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 2 bay leaves
- 1 1/2 tbsp cumin
- 1 tsp oregano
- 2 15 oz cans white northern or navy beans, rinsed and drained
- 15 oz can pumpkin puree, or homemade
- 4.5 oz can chopped green chili
- 2 cups low sodium chicken broth
- kosher salt and pepper to taste
- chopped cilantro, red onion, or chives for topping
- yogurt or low-fat sour cream for topping, optional
Instructions:
- Heat a large skillet over high heat and lightly spray with oil.
- Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
- Add oil to the skillet, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Transfer to crock pot.
- Add beans, pumpkin puree, green chilies, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
- Remove bay leaves and adjust seasoning to taste before serving.
Lentil Curry
show more| Prep: 10 min | Cook: 4 hrs (high), 8 hrs (low) | Servings: 6-9 |
- 1 large onion
- 5 cloves of garlic
- 3″ piece of ginger peeled and roughly chopped
- 2 Tbs curry powder
- 2 tsp cumin
- 2 tsp turmeric
- 1 tsp chili powder
- 1/ tsp sugar
- 3 cups dry lentils (brown or green)
- 1 28oz can of diced tomatoes
- 1 can coconut milk
- 1/4 cup fresh cilantro
- fresh lemon to serve
Instructions:
- Soak lentils for 10 minutes in water and drain
- Combine onion, garlic, ginger and spices in the food processor – blend to paste
- Add drained lentils with 6 cups of water into the slow cooker
- Add spice paste
- Add can of tomatoes
- Stir until mixed
- Cook on low for 8 hours, high for 4 hours
- When done cooking add coconut milk and cilantro
- About half way through taste and add salt to taste
Vegetarian
Garlic Butter Spinach & Pasta
show more| Prep: 5 min | Cook: 20 min | Servings: 4-6 |
- 8 ounces bow tie pasta
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 8 ounces fresh baby spinach
- 1 teaspoon dried basil
- salt and fresh ground black pepper, to taste
- fresh Parmigiano-Reggiano shavings, for garnish
- 2 ounces cream cheese, room temperature
- ¼ cup milk
Instructions:
- Prepare pasta following the directions on the package.
- Melt the butter over medium heat in a large skillet or Dutch oven.
- Add garlic and continue to stir and cook until fragrant, about 30 seconds.
- Add spinach; season with salt, pepper, and basil, and cook until spinach is wilted, about 1 to 2 minutes. Depending on the size of your skillet, you might have to cook the spinach down in batches.
- Drain the cooked pasta and add it to the spinach mixture; add the cream cheese and milk.
- Mix and stir until everything is well incorporated, and the cream cheese is melted.
- Taste for seasonings and adjust accordingly.
- Top with fresh Parmigiano-Reggiano shavings.