Search This Site:

Thursday, February 25, 2021

One-Pot Tomato Chickpeas and Orzo ala ~CHB~

One-Pot Tomato Chickpeas and Orzo ala ~CHB~
(original recipe from
2 Tbsp. olive oil
1 small yellow onion, diced
1 shallot, diced (if desired)
¼ to ½ green pepper, diced (if desired)
Fresh mushrooms, sliced (if desired)
Broccoli florets (if desired)
½ lb. dried orzo pasta (about 1¼ cups)
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 c. vegetable broth
1 14.5 oz. can fire roasted tomatoes
1 15 oz. can chickpeas, drained and rinsed)
¼ c. finely grated cheese (Parmesan or Reggiano Parmesan)
Greek seasoning to taste
  • Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering; add the onion (and desired other veggies) and sauté until softened and fragrant (about 3 minutes).
  • Add the orzo and garlic, season with salt and pepper, and sauté until fragrant (about 1 minute).
  • Stir in the broth, tomatoes, and chickpeas and bring to a boil; cover, reduce to a simmer, and cook, stirring frequently so orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, (about 10 minutes). If the pasta is not cooked adequately at this point, add a splash of broth to the pot and continue to simmer until it is al dente.
  • Stir in the cheese; add Greek seasoning to taste; cook for another minute or two.
  • Serve with additional grated cheese as garnish.

Sunday, December 6, 2020

Favorite Chicken Pot Pie ala ~DKBB~

Favorite Chicken Pot Pie ala ~DKBB~
(original recipe from Karen Johnson on

1 cup peeled and diced potatoes
1 cup peeled and diced carrots
½ cup butter, cubed
½ to 1 cup chopped onion
½ to 1 cup sliced celery
1 cup flour
tsp. salt
1 tsp. white pepper
½ to 1 tsp. dried thyme
¼ to ½ tsp. rubbed sage
¼ to ½ tsp. smoked paprika
1½ cups chicken broth
¾ cup milk
3 to 4 cups cooked chicken (I used canned white chicken breast, drained)
1 to 2 cups frozen mixed vegetables
1 frozen pie crust -and- 1 refrigerated pie crust per pie*

  • Preheat oven to 425° F.
  • Place potatoes and carrots in large saucepan and add water to cover; bring to a boil; reduce heat and cook, covered for 8-10 minutes or until veggies are crisp-tender; drain.
  • In large skillet, heat butter over medium-high heat. Add onion and celery, sauté until tender.
  • Stir in flour and all seasonings until blended; gradually stir in broth and milk; bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened; stir chicken, peas, corn, and potatoes/carrots into mixture; remove from heat.
  • Pour chicken mixture into pie; place pastry sheet over top of pie pan, trimming and fluting edges; cut slits in top. Repeat for second pie.*
  • Egg wash the top of the pie you are baking.
  • Bake on baking sheet (as pie may run over) 35-40 minutes; at 20 minutes left, cover pie with loose foil to avoid crust burning. Let stand 15 minutes before cutting.

*Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before taking (but do not completely thaw).  Preheat oven to 425° F. Place pie on baking sheet; cover edges loosely with foil. Bake 30 minutes; reduce oven setting to 350° F and bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165° F.

Wednesday, September 16, 2020

Zucchini Pizza Casserole ala ~DKBB~

Zucchini Pizza Casserole ala ~DKBB~
(original recipe from

3 to 4 cups grated zucchini
½ tsp. salt
2 large eggs
½ c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1 lb. ground beef
½ lb. Italian sausage
½ c. chopped onion
c. chopped green pepper
1 to 2 cloves garlic, minced
1 15oz can tomato sauce
1 4oz can mushrooms, drained
Italian seasoning to taste
35 to 50 small pieces pepperoni, cut in quarters
Fresh basil, chopped, as garnish
  • Preheat oven to 400° F.
  • Place grated zucchini in colander and sprinkle with salt; let stand 10 minutes, then squeeze out the moisture.
  • Combine zucchini with eggs, Parmesan, and half of the mozzarella and cheddar cheeses; press into a greased 13 x 9 inch baking dish; bake 20 minutes.
  • Meanwhile, in a large skillet, cook beef, Italian sausage, onion, and green pepper over medium heat until meat is no longer pink; drain as needed; add garlic and cook another 2 minutes; add mushrooms, tomato sauce, and Italian seasoning and simmer while the zucchini crust bakes.
  • When crust is done, remove from oven and lower oven temperature to 375° F.
  • Spoon meat mixture over zucchini crust, cover with pepperoni, and sprinkle all with remaining cheeses; bake 15 to 20 minutes.
Garnish with fresh, chopped basil if desired.

Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in fridge overnight; remove from fridge 30 minutes before baking; preheat oven to 350° F; unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165° F.

Tuesday, July 7, 2020

Radish Green Dal ala ~DKBB~

Radish Greens Dal ~ala~ DKBB
(original recipe by Jiya Jesh)

When your garden gives you radishes, don’t toss out those radish greens!
4 cups chopped radish greens
1 cup split yellow lentils
1 large onion, chopped
1 large tomato, chopped
4 oz. diced Hatch green chilis
1 tsp. finely chopped ginger
½ tsp. turmeric powder
1 tsp. mustard seeds
1 tsp. cumin seeds
¼ to ½ tsp. cayenne
Curry of choice to taste
2 Tbsp. oil
Salt to taste
  • Wash the radish leaves thoroughly, then finely chop the washed leaves and set aside.
  • Rinse the split yellow lentils; cook per package directions.
  • Heat oil in skillet; add mustard seeds; when mustard seed sputter, add cumin seeds.
  • When cumin seeds start to crackle and slightly change color, add in the onions, ginger, turmeric, cayenne, curry, and green chilies; sauté until onions are tender; add in tomatoes and fry for 1 minute.
  • Add the chopped radish leaves and salt; cover with a lid and cook on medium low until radish leaves are wilted and incorporate (2 to 4 minutes).
  • Drain lentils and mash; add to skillet and cook on medium low heat for 5 to 10 minutes to fully incorporate flavors (add water if needed).
Serve with naan.

Sunday, June 28, 2020

Chicken with Citrus Chimichurri Sauce ala ~DKBB~

Chicken with Citrus Chimichurri Sauce ala ~DKBB~
(original recipe from Tyffanie Perez on
4 c. water
¼ c. kosher salt
1 Tbsp. honey
1 tsp. grated lemon zest
1 tsp. grated orange zest
4 boneless, skinless chicken breasts

Chimichurri sauce
½ c. olive oil
¼ c. packed fresh parsley sprigs
1 Tbsp. minced fresh thyme
1 Tbsp. lemon juice
1 Tbsp. orange juice
1 clove garlic, minced
¼ tsp. salt
tsp. pepper
  • In a large bowl, whisk water, salt, honey, and zests until salt is dissolved; add chicken, making sure it’s submerged; refrigerate up to 2 hours.
  • Pulse sauce ingredients in a blender or food processor until smooth; reserve ½ c. sauce for serving.
  • Remove chicken from marinade, rise, and pat dry; brush chicken with remaining sauce and grill, covered, over medium high heat (or broil 4 inches from heat) until thermometer reads 165° F, 4 to 6 minutes per side.
  • Serve with reserved sauce.

Monday, May 25, 2020

Chuck's BBQ Spareribs

Chuck’s BBQ Spareribs

3 lbs. spareribs
Kosher salt
Mo’Rub (or your favorite BBQ rub)
Brown sugar
  • Peel the silver skin, then rub in a light layer of Kosher salt; add the Smoking Gun Applewood rub; add the Mo’s Rub (or your favorite BBQ rub).
  • Place the ribs directly on the grate in a smoker (i.e., Traeger) at 165° F; smoke for 3 hours.
  • Pull the ribs after 3 hours; place them on a BIG piece of heavy-duty foil; slather them all over with Chuck’s Ghost Pepper BBQ Sauce (a/k/a Dad Guy’s Kick@ss BBQ Sauce); sprinkle about ¼ cup of brown sugar over the top, then drizzle with molasses.
  • Seal the foil; place the ribs back in the smoker at 325° F for 1 hour; remove and rest for 20 minutes before serving.

Saturday, May 2, 2020

Chipotle Cranberry Sauce ala ~DKBB~
(original recipe from

2 canned chipotle peppers in adobo sauce, finely minced
original photo from
1 c. whole cranberries
1 clove garlic, minced
Dash cayenne, to taste
2 tsp. lemon juice
c. brown sugar

·       Place cranberries with a small amount of water in small pan; boil until cranberries pop open.
·       Add rest of ingredients and bring back to a boil, then reduce heat and simmer, stirring occasionally, for 10ish minutes.

This sauce can be eaten plain, or used as an accompaniment to chicken, pork, turkey….whatever you choose.