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Tuesday, March 15, 2022

Creamy Alfredo Lasagna Soup ala ~DKBB~

Creamy Alfredo Lasagna Soup ala ~DKBB~
(original recipe from
½ lb. ground Italian sausage
photo from
1 small onion, chopped
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
4 cups baby spinach, stems removed
5 cups chicken broth
5 lasagna noodles, broken into smallish pieces
1 tsp. dried oregano
½ tsp. dried basil
3 Tbsp. butter
3 Tbsp. flour (I use Wondra)
1 cup milk
½ to 1 cup grated Parmigiano Reggiano cheese
1 piece rind from Parmigiano Reggiano cheese (optional)
  • Brown sausage in large cooking pot over medium heat.
  • Add onions and mushrooms, cooking another 5-6 minutes over medium-low heat.
  • Add spinach and garlic, cooking for 1 minute while stirring.
  • Add chicken broth and simmer for 5 minutes.
  • Add oregano and basil and broken lasagna noodles, stirring well, and bring to a low boil.
  • Cook for 10-12 minutes or until noodles are tender.
  • Meanwhile, in a heavy saucepan over medium-low heat melt butter; whisk flour into melted butter and continue cooking for 1 minute, whisking constantly until mixture is bubbling.
  • Slowly whisk in milk until mixture is smooth and thickened, about 3-5 minutes.
  • Turn off heat and slowly whisk in cheese; when cheese is fully incorporated and mixture is creamy, slowly whisk into soup mixture.
Serve with garlic bread or a hearty artisan bread.

Saturday, March 5, 2022

Cajun Shrimp Pasta ala ~DKBB~

 Cajun Shrimp Pasta ala ~DKBB~
(original recipe from

1 lb. medium frozen shrimp (tails on)
2 Tbsp. Cajun seasoning (divided)
2 Tbsp. lime juice (divided)
½ tsp. garlic powder
8 oz. uncooked fettuccine
2 Tbsp. olive oil (divided)
2 Tbsp. butter (divided)
½ large (red) onion, cut in half and thinly sliced
3 small bell peppers (any colors) OR 1 large bell pepper (any color), thinly sliced
½ tsp. salt
¼ tsp. pepper
⅛ to ¼ tsp. cayenne pepper
2 Tbsp. flour
3 to 4 garlic cloves, minced
1½ cups chicken broth
½ cup heavy cream
1 14 oz. can fire-roasted tomatoes, well drained
½ cup grated Parmigiana Reggiano cheese
  • Thaw shrimp; add to medium bowl and toss well with 1 Tbsp. Cajun seasoning, 1 Tbsp. lime juice, and ½ tsp. garlic powder; set aside.
  • Cook fettuccine in salted water according to package directions until al dente, reserving ½ cup pasta water, then drain well and set aside.
  • Melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium heat in a large heavy bottom skillet; add shrimp and spread in even layer, cooking 3 to 4 minutes – just until shrimp are heated through – flipping shrimp half way through cooking; set aside. After shrimp has cooled, you can chop the tails off if you desire.
  • To the now empty pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-high heat; add onions, bell peppers, 1 to 3 tsp. Cajun seasoning (your heat preference), salt, pepper, and cayenne pepper; cook for 2 to 4 minutes; add garlic, sprinkle in flour, and cook for an additional 1 to 2 minutes.
  • Turn heat to low and whisk in chicken broth and heavy cream, stirring constantly until smooth; stir in diced tomatoes.
  • Increase heat to medium high and bring sauce to a simmer; simmer until thickened, stirring occasionally, 3 to 5 minutes.
  • Reduce heat to low and stir in 1 Tbsp. lime juice and the cooked shrimp and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency.
  • Taste and season with additional salt, pepper, and/or cayenne pepper as desired.
  • Serve with a garnish of grated Parmigiana Reggiano cheese.
NOTE: Adding cooked, sliced andouille sausage knock this dish up a notch.

Wednesday, November 10, 2021

Perfect Potato Soup ala ~DKBB~

 Perfect Potato Soup ala ~DKBB~
(original recipe from The Pioneer Woman)
4 to 6 slices bacon, cut into ½ inch pieces)
1 large onion, diced
3 to 4 whole carrots, peeled and diced into small pieces
3 stalks celery, diced into small pieces
4 medium potatoes, peeled and diced into small pieces
4 cups chicken broth
3 Tbsp. flour
1 cup milk
1 cup cream
½ tsp. salt (more to taste)
Fresh cracked pepper to taste
½ tsp. cayenne pepper
½ tsp. garlic salt
½ tsp. smoked paprika
2 tsp. oregano
1 tsp. rosemary
1 tsp. dried parsley
  • Cook bacon in soup pot over medium-low heat; cook until just under crisp; remove bacon for now, but leave grease.
  • Add onions, carrots, and celery to bacon grease and cook on medium, stirring occasionally, for about 5 minutes; add potatoes, salt, and pepper and cook for a few more minutes.
  • Pour in broth and bring all to gentle boil; cook for about 15 minutes or until potatoes start to get tender.
  • Mix the flour and milk in a jar with a lid, shaking until well blended; pour into the soup and cook all 5 minutes.
  • Add in the seasonings, cooked bacon, and cream; let all simmer for about 30 minutes.
  • You can use an automatic pan stirring device (like a Uutensil StirrTime) to get everything well blended and keep things from sticking to the bottom of the pot.

Sunday, September 12, 2021

Just Peachy Pork Tenderloin ala ~DKBB~

 Just Peachy Pork Tenderloin ala ~DKBB~
(original recipe from
1 lb. pork tenderloin
4 medium peaches, peeled and diced
1 Tbsp. lemon juice
¼ to ½ c. peach preserves (I prefer Peach Habanero preserves)
1 to 2 Thai chilies, chopped very small
·       Combine peaches, lemon juice, preserves, and chilies; mash all together with potato masher.
·       Fill the pork tenderloin with some of the peach mixture and tie the two pieces together; place tied tenderloin in roasting pan and add more of the mixture on top of the pork.
·       Cook unused portion of mixture on stove at low temperature and use at least once to baste the pork while it is cooking.
·       Cook tenderloin in Traeger pellet grill, smoking the pork for 1 to 1½ hours, then turn temperature to 275° F until meat approaches temperature, then turn down the heat and allow to smoke until full temperature (of 165° F) is reached.
·       Serve with leftover basting sauce.

Peaches, Basil, and Red Onion Salad ala ~DKBB~

Peaches, Basil, and Red Onion Salad ala ~DKBB~
(original recipe from

3 peaches, chopped
½ red onion, chopped
½ c. fresh basil, chopped
Juice of ½ lemon
½ tsp. Kosher salt
Freshly ground pepper
1 Tbsp. extra virgin olive oil

Toss all together and enjoy!

Saturday, March 27, 2021

Japanese Curry ala ~CHB~

Japanese Curry ala ~CHB~
(original recipe from
Photo from

1 lb. boneless skinless chicken thighs
1 tsp. salt
¼ tsp. ground black pepper
⅓ c. canola oil
2 large garlic cloves, minced
½ tsp. or inch fresh ginger
2 large onions, thinly sliced
2½ tsp. to 3 Tbsp. curry powder (depending on taste and tolerance)
3 c. chicken stock
2 carrots, cut into chunks
½ medium apple, peeled, cored, and grated
2 Tbsp. chunou sauce (2 parts ketchup to 1 part Worcestershire sauce in a pinch)
1½ tsp. unsweetened cocoa powder
1 Tbsp. tomato paste
1 tsp. salt
¾ tsp. turmeric
1 tsp. Szechuan peppercorns
½ tsp. cumin
1 bay leaf
2 medium potatoes, peeled and cut into chunks
¾ to 1 c. frozen peas

1 Tbsp. unsalted butter
1 Tbsp. flour 
  • Clean any large bits of fat or tendon from the chicken and cut into large chunks; sprinkle with salt and pepper and mix to distribute evenly.
  • Heat the oil in a heavy-bottomed pan over medium heat until hot and shimmering, then add the chicken in a single layer; let chicken brown undisturbed about 5 minutes; flip chicken and let it brown on the other side.
  • Turn down the heat to medium-low and transfer chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible.
  • Add the garlic and ginger and fry in the oil until it’s not sizzling as much and it reaches a rich caramel brown color.
  • Add the onions, stirring to coat with oil; cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).
  • Remove the lid, turn up the heat to medium, and continue frying the onions, stirring constantly until pan contents are reduced to about 1/8 of original volume and it forms a shiny caramel brown paste (20-30 minutes); if the onion starts to stick to the pan before fully caramelized, try scrubbing off the stuck bits with a spatula, and if that doesn’t work, add a tiny bit of water to the area where things are sticking and use spatula to scrape.
  • When the onions are fully caramelized, add the curry powder and sauté briefly until very fragrant.
  • Return chicken to pot and add chicken stock, carrots, grated apple, chunou sauce, tomato paste, cocoa powder, salt, turmeric, peppercorns, cumin, and bay leaf; bring to a boil over high heat, then reduce heat, cover, and simmer for 15 minutes.
  • In the meantime, make the roux by adding the butter and flour to a small saucepan over medium heat; use spatula to stir constantly until bubbling subsides and roux is light brown in color.
  • When potatoes are tender, taste and adjust salt to taste; if you like your curry sweeter, you can add some honey to taste.
  • Finish the curry by stirring in the roux and green peas; bring to a boil to thicken.
  • Serve with hot rice or on top of a bowl of udon noodles.

Thursday, March 18, 2021

Vegetarian Moussaka ala ~DKBB~

Vegetarian Moussaka ala ~DKBB~
(original recipe from

3 peeled eggplants, cut into ½” thick slices
Olive oil
Cooking spray
2 c. chopped onion
4 cloves garlic, minced
¾ c. bulgur
¼ tsp. ground allspice
¼ tsp. ground cinnamon
⅛ tsp. ground cloves
2 c. organic vegetable broth
1 tsp. dried oregano
1 14.5 oz. can fire-roasted tomatoes, undrained -OR- 1 container fresh grape tomatoes & ½ can fire-roasted
1 Tbsp. butter
2 Tbsp. flour (I prefer Wondra for this)
1 c. milk
2 Tbsp. finely grated Parmesan-Reggiano cheese
¼ tsp. salt
1 large egg, lightly beaten

  • Heat a large skillet over medium-high heat; add olive oil to pan and swirl to coat; add chopped onions and sauté for 8 minutes; add garlic and sauté for 1 minute; add bulgur and cook for 3 minutes or until bulgur is lightly toasted, stirring frequently; add spices; cook 1 minute, stirring constantly.
  • If using grape tomatoes, add now and allow to blister, if NOT using grape tomatoes, skip this step.
  • Stir in vegetable broth, oregano, and canned tomatoes (full can or ½ can, depending upon use of grape tomatoes); bring to a boil, then reduce heat and simmer 20 minutes or until thickened, stirring occasionally.
  • Melt butter in a saucepan over medium heat; add flour and cook 1 minute, stirring constantly with whisk until well blended; gradually add milk, stirring constantly with whisk; bring to a boil, then reduce heat to medium-low and simmer 5 minutes or until thickened, stirring frequently; stir in cheese and salt; remove from heat and cool slightly; add egg, stirring well with whisk.
  • Preheat oven to 350° F.
  • Arrange ½ of the broiled eggplant slices in 11x17 inch glass baking dish coated with cooking spray.
  • Spread bulger mixture evenly over eggplant slices; arrange remaining eggplant slices over bulgur layer; top all with milk/cheese mixture.
  • Bake for 40 minutes, then remove from oven and increase oven temperature to 475° F; return dish to oven for 4 minutes or until top is browned.
  • Let stand 10 minutes before serving.