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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.

Bacon & Brown Sugar Arkansas Green Beans ala ~DKBB~

Bacon & Brown Sugar Arkansas Green Beans ala ~DKBB~
(original recipe from
Original photo
 from thewanderlustkitchen
1 lb. fresh green beans, snapped -OR- 1 lb. frozen cut green beans
4 to 6 slices of bacon, diced
1 to cloves garlic, minced
¼ c. packed brown sugar
¼ c. salted butter, melted
3 to 4 tsp. soy sauce
  • Preheat oven to 350°F.
  • Place beans in large sauce pan; add enough water to cover beans; bring water to boil; reduce heat and cover; simmer for 5 minutes.
  • Drain the beans and place them in a 1 to 2 qt. casserole dish or glass baking pan.
  • Heat a large skillet over medium heat; add the cut-up bacon and cook until almost crisp (or until as done as you prefer); remove bacon from pan and drain grease from bacon; add bacon to the beans in the baking dish.
  • In a small bowl, stir together the garlic, brown sugar, soy sauce, and melted butter; drizzle this mixture evenly over the beans and bacon.
  • Bake uncovered for 20 minutes, then gently stir making sure all the beans are coated with the sauce and continue baking for another 15 minutes.

Friday, April 24, 2020

Steak Fajita Marinade ala ~DKBB~

Steak Fajita Marinade ala ~DKBB~
(original recipes from and

¼ c. olive oil
¼ c. orange juice
3 Tbsp. Worcestershire sauce
2 Tbsp. lime juice
1 Tbsp. brown sugar
1 tsp. liquid smoke
2 tsp. ground cumin
1 tsp. Mexican oregano
1 tsp. smoke paprika
1 tsp. turmeric
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. onion powder
¼ to ½ tsp. cayenne pepper
1 tsp. chili powder
¼ c. fresh chopped cilantro

Mix all ingredients together well; place fajita meat (1 to 2 lbs.) in plastic Ziploc bag and pour in marinade; refrigerate for 2 to 8 hours.

Wednesday, April 15, 2020

Scalloped Potatoes with Ham, Corn, and Bacon ala ~DKBB~

Scalloped Potatoes with Ham, Corn, and Bacon ala ~DKBB~
(original recipe from Git More Pit Boss)

1½ cups cooked bacon, chopped
2 Tbsp. butter, separated into two 1 Tbsp. pieces
1½ cups cooked ham, cubed
4 to 5 large potatoes
Kosher salt and fresh cracked pepper
1 cup whole kernel corn (if using frozen, thawed)
1 to 2 cups milk
  • Turn your pellet grill (we have a Traeger) to smoke mode; let the fire catch and then set at 350° F to preheat.
  • Smear 1 Tbsp. softened butter all over the bottom of a baking dish (I use an enamel roasting pan).
  • Peel and slice potatoes as uniformly as possible; place enough potatoes in the pan to cover the bottom; add some of the bacon, ham, and corn on top of the potatoes, repeating this pattern until you have created three layers, used up all the bacon, ham, and corn, and finished with a layer of potatoes.
  • Add 1 Tbsp. of butter, cut into small pieces, to top layer of potatoes; add 1 cup of milk and if you feel that is not enough, add more (but be careful as you can wind up with a it of a “soup” issue if you add too much).
  • Add salt and pepper as you see fit.
  • Place on grill for 1 hour, or until potatoes are cooked through.

Corn Dog Muffins ala ~DKBB~

Corn Dog Muffins ala ~DKBB~
(original recipe found on Facebook)

1 pkg. of hot dogs of choice -OR- 1 pkg. of little smokies of choice
1 box Jiffy cornbread mix
1 can green chilies, drained (optional)
  • Preheat oven to 400° F.
  • Spray a mini muffin pan with cooking spray (really well, or things will stick), or use muffin tin liners if you’ve got them.
  • If using hot dogs, cut them into thirds or fourths; if using smokies, keep them whole.
  • Mix up cornbread per instructions, adding in drained chilies if desired.
  • Fill each muffin tin 2/3 full; add in hot dog piece or smokie.
  • Bake for 15 to 17 minutes (or until cornbread is golden).

Sunday, April 12, 2020

Herbed Baked Eggs ala ~DKBB~

Herbed Baked Eggs ala ~DKBB~
(original recipe from Ina Garten)
1 clove garlic, minced
Pinch thyme
Pinch rosemary
Pinch parsley
1 Tbsp. freshly grated Parmesan Reggiano cheese
2 large eggs
2 Tbsp. heavy cream
1 Tbsp. unsalted butter
Kosher salt and freshly ground black pepper
Toasted bread (I prefer homemade or English muffin)
  • Preheat broiler (at 450° F) for 5 minutes, placing oven rack 6 inches below broiler.
  • Combine garlic, thyme, rosemary, parsley, and cheese and set aside.
  • Carefully crack each egg into a small bowl (do not break the yolks) and set aside.
  • Place 2 individual ramekins on a cookie sheet; put 1 Tbsp. cream and ½ Tbsp. butter in each; place under broiler for about 3 minutes, until hot and bubbly.
  • Quickly but carefully, add an egg to each ramekin, sprinkle with the cheese mixture, and salt and pepper; place back under broiler for 3 to 5 minutes, until the whites of the eggs are almost cooked.
  • The eggs will continue to cook after you take them out of the oven; allow them to set for 60 seconds before serving.
  • You can leave them in the ramekins and dip your toast into them, or if they are a little too done, you can remove them from the ramekins and place them on the toast.

Tuesday, April 7, 2020

Beefy Nacho Cassrole ala ~DKBB~

Beefy Mexican Casserole ala ~DKBB~
(original recipe from The Wanderlust Kitchen)

1 bag tortilla chips or Fritos -OR- substitute with a masa harnia crust*
½ c. butter, melted
1 medium onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 lb. lean ground beef
½ to 1 can black beans, drained
½ tsp. garlic salt
½ tsp. smoked paprika
1 to 2 tsp. cumin
1 to 2 tsp. turmeric
1 to 2 tsp. Mexican oregano
¼ to ½ tsp. ground cayenne pepper
1 16 oz. jar salsa of choice
1 sm. can green chilis
1 c. cheddar cheese, shredded
2 c. pepperjack cheese, shredded
1 2.2 oz can sliced or diced black olives, if desired
3 large green onions, thinly sliced
¼ c. chopped cilantro, if desired

Chips Crust
  • Heat oven to 375° F.
  • Place tortilla chips or Fritos in food processor and pulse into fine crumbs; pour in melted butter and continue to pulse until well combined.
  • Press into bottom of 9x13 baking dish; bake for 8 to 10 minutes or until golden brown; set aside to cool a bit.

 *Masa Harnia Crust
½ c. butter, softened
c. masa harnia
¼ c. water
1½ c. frozen corn, thawed (I prefer petite white corn)
¼ cornmeal
c. sugar
2 Tbsp. whipping cream
¼ tsp. salt
½ tsp. baking powder
  • Heat oven to 350° F.
  • In a medium bowl, beat butter until creamy; add masa harina and water; mix well; add frozen corn and mix well (if desired, you can run the corn through a food processor to grind it up a bit).
  • In separate bowl combine cornmeal, sugar, cream, salt, and baking powder; add to corn/flour mixture and stir to combine.
  • Press into a 9x13 baking dish; bake 15 minutes; set aside to cool a bit. 

  • In large skillet, brown the hamburger, adding in onion, peppers, and spices; cook, stirring to break up the hamburger into small clumps, until the peppers are soft and the meat is no longer pink; drain off excess fat.
  • Pour the salsa into a large bowl, adding the black beans, green chilis, meat mixture, 1 c. of pepperjack cheese, ½ c. cheddar; mix well.
  • Scrape entire mixture onto the cooked crust; sprinkle remaining cheeses over the top.
  • Bake at 375° F for 30 minutes.
  • Serve with green onions and cilantro for garnishment.

Sunday, April 5, 2020

Curried Chicken, Veggies, and Pineapple ala ~DKBB~

Curried Chicken, Veggie, and Pineapple ala ~DKBB~
(original recipe from The Wanderlust Kitchen)

1 lb. boneless, skinless chicken breasts
1 to 2 cups fresh pineapple, in chunks
Several small peppers, left whole but top/seeds removed (color, kind is all up to you)
Mushrooms (leave whole)
Onion, cut in big chunks
2 to 3 Tbsp. coconut oil
1 to 2 Tbsp. curry powder
¼ tsp. ground cayenne pepper
¼ tsp. salt

This dish is to be grilled; it can be done with skewers or put into a veggie grill basket. If using wood skewers, place them in a water bath to soak for 30 minutes.
  • Cut the chicken into bite-sized pieces and place in large bowl with the peppers, mushrooms, and pineapple (do not add the onion if you are using skewers); toss with coconut oil, curry, cayenne, and salt; let sit at least 30 minutes.
  • Prepare the grill; if using skewers, thread chicken, veggies, and pineapple into skewers in an alternating pattern and cook on grill under chicken is cooked through (about 10 to 15 minutes); if using a veggie grill basket, toss all into grill pan over prepared grill; stir or toss often to allow even cooking until chicken is cooked through.
  • Serve with rice.

Saturday, April 4, 2020

Bavarian Lentil Soup ala ~DKBB~

Bavarian Lentil Soup ala ~DKBB~
(original recipe from The Wanderlust Kitchen)

4 to 8 slices of bacon, roughly chopped
½ c. diced onion
½ c. diced leeks (white parts only)
½ c. diced celery
½ c. diced carrots, unpeeled
1 qt. chicken broth
1 c. brown lentils
1 tsp. thyme
2 bay leaves
½ tsp. black pepper
¼ tsp. garam marsala
2 c. diced raw potatoes, unpeeled
2 Tbsp. white vinegar
1 Tbsp. sugar
Salt to taste

·       Heat a dutch oven or other heavy-bottomed pot over medium heat; cook the bacon until the fat has rendered into the pot and the bacon is crispy.
·       Add the onion, leeks, celery, and carrots to the pot; sauté for 5 to 7 minutes or until golden.
·       Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon; add the lentils, thyme, bay leaves, pepper, and garam marsala; cook for 30 minutes on medium, covered.
·       Add the potatoes and cook an additional 20 minutes, or until lentils and vegetables are tender; using an immersion blender (or regular blender if you don’t have an immersion blender), blend until there is approximately 1/3 of the veggies left intact.
·       Stir in vinegar and sugar, then salt to taste.
·       Serve warm with bread and butter or naan.

Sausage & Crescent Roll Casserole ala ~DKBB~

Sausage & Crescent Roll Casserole ala ~DKBB~
(original recipe from by Melody Craft on

½ lb. bulk pork sausage (I prefer maple sausage)
½ tube 8 oz refrigerated crescent rolls
1 cup shredded cheese (cheddar, 4-cheese Mexican mix, pepperjack…your choice)
4 eggs
1 cup milk
¼ tsp. salt
⅛ to ¼ tsp. pepper
  • Preheat oven to 375° F.
  • In a skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
  • Unroll ½ of the crescent roll dough into greased 8x8-inch baking dish, sealing seams and perforations; sprinkle with sausage and cheese.
  • Roll remaining 4 crescent rolls into crescents and place on lined baking sheet.
  • In a medium bowl, whisk together eggs, milk, salt, and pepper and pour over sausage and cheese.
  • Bake, uncovered, 15-20 minutes or until knife inserted in middle comes out clean; add the 4 crescent rolls to the oven when the timer reaches 10 minutes.
  • Let the casserole stand 10 minutes before serving; serve it with the crescent rolls as a side.

Saturday, March 28, 2020

German Goulash ala ~DKBB~

German Goulash ala ~DKBB~
(original recipe from The Wanderlust Kitchen)
(photo from The Wanderlust Kitchen)
1 tsp. vegetable oil
1 lb. lean ground beef
1 medium onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 tsp. oregano
1 tsp. freshly ground black pepper
1 tsp. seasoned salt (such as Lawry’s)
¼ c. red wine -OR- red cooking wine
2 15 oz. cans fired-roasted diced tomatoes
2 c. uncooked macaroni noodles
  • Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat; add the ground beef, onion, garlic, and celery and cook until the ground beef is cooked through; add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on pieces.
  • Season with oregano, black pepper, and seasoned salt, then add the 2 cans of tomatoes; turn the heat to low and let simmer for 15 minutes.
  • Meanwhile, cook the macaroni noodles in a pot of salted water until al dente; drain well and set aside.
  • Add the drained noodles and toss to combine; let all simmer for an additional five minutes; serve hot.

Potato Kielbasa Skillet ala ~DKBB~

Potato Kielbasa Skillet ala ~DKBB~
(original recipe from

1 lb. small potatoes, sliced thin (about ¼ to ½ inch) or chopped (as above photo)
3 Tbsp. water
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. Dijon or spiced mustard
1½ tsp. fresh thyme, minced -OR- ½ tsp. dried thyme
¼ tsp. pepper
1 Tbsp. olive oil
½ c. chopped onion
¼ to ½ c. chopped green pepper
¾ lb. smoked kielbasa, cut into ¼-inch slices
4 c. fresh baby spinach
4 to 6 slices bacon, diced, cooked, and drained

·       Place potatoes and water in microwave-safe dish; microwave covered, on high until potatoes are tender, 3 to 5 minutes; drain.
·       Mix brown sugar, vinegar, mustard, thyme, and pepper in small bowl.
·       In a large skillet, heat oil over medium-high heat; sauté onion and green pepper until tender.
·       Add potatoes; cook and stir until lightly browned (3 to 5 minutes); stir in brown sugar mixture; bring all to a boil.
·       Reduce heat and simmer uncovered for 2 minutes, stirring occasionally; stir in spinach until wilted; stir in bacon.

Indian Mulligatawny Soup

Indian Mulligatawny Soup ala ~CHB~
(original recipe from The Wanderlust Kitchen)

(photo from The Wanderlust Kitchen)
¼ cup butter (or olive oil)
1 onion, chopped
1 carrot, peeled and diced
1 jalapeno, seeded and diced
3 garlic cloves, minced
2 tsp. minced ginger root
2 small firm apples, peeled, cored, and diced
1 can (14.5 oz) diced tomatoes (do not drain)
1 Tbsp. curry powder
1 tsp. ground cumin
½ tsp. paprika
½ tsp. ground cinnamon
½ tsp. ground turmeric
¼ tsp. cardamom
¼ tsp. freshly ground black pepper
½ tsp. dried thyme
½ c. red lentils (uncooked)
3 cups chicken or vegetable broth
2/3 c. canned unsweetened coconut milk
Salt and black pepper to taste
Roasted cashews for garnish (optional)
Chopped cilantro and/or scallions for garnish 
  • Melt the butter or a large pot or Dutch oven over medium-high heat; add the onion, carrot, and jalapeno; sauté for 4 to 5 minutes or until the onions have softened.
  • Add the garlic, ginger, apples, and diced tomatoes to the pot; sauté for another 3 minutes; mix all the spices together in a small bowl, then add them in and toss to coat.
  • Add the lentils and broth and let the contents come to a boil; turn the heat down to medium-low and simmer uncovered for 30 minutes.
  • Puree about 75% of the ingredients using an immersion blender (or if you don’t have one, put about ¾ of the soup and puree it in a blender); leave some of the chunks whole, as it adds a nice texture and consistency of the soup.
  • Return the soup to the pot if needed, then sit in the coconut milk and mix well; add salt and pepper to taste.
  • Serve topped with cashews, cilantro, and scallions as desired; also serve with naan bread for dipping.

Saturday, February 8, 2020

Pull-Apart Meatball Sandwiches ala ~DKBB~
(original recipe from

1 sm. jar pizza sauce (I prefer Paesana New York’s Classic Pizza Sauce, 8.5 oz)
1 16 oz. pkg. Italian-style meatballs (I prefer Carando Spicy Sicilian)
1 pkg. sweet Hawaiian dinner rolls (or 3 sm. pkgs. for a total of 12 rolls)
6 slices provolone cheese
1 to 1½ cup(s) shredded mozzarella cheese
1 tsp. Italian seasoning
½ tsp. garlic powder
3 Tbsp. butter, melted
  • Preheat oven to 350°F.
  • Cook meatballs as directed on package; cool a bit then cut each one in half.
  • Put pizza sauce in bowl, toss cooked cut meatballs in sauce.
  • Remove rolls from packaging but do not separate; cut entire package in half horizontally, leaving bottom half slightly thicker than top half; place bottom half of rolls in baking dish large enough to hold them all.
  • Layer provolone cheese over bottom half of rolls; top with meatballs and more sauce; sprinkle mozzarella cheese, then place top half of rolls, cut side down, in top of mozzarella.
  • Mix melted butter with seasonings and brush tops of rolls with butter mixture.
  • Cover with foil and back 25 to 30 minutes, or until heated through and cheese is all melted.

Monday, January 27, 2020

Lemon and Pea Alfredo ala ~DKBB~

Lemon and Pea Alfredo ala ~DKBB~
(original recipe GDL Italian by Giada, Horseshoe Baltimore
in Wine Spectator, July 31, 2018 edition)
Original photo from Wine Spectator
 16 oz. fusilli col buco pasta
3 Tbsp. butter
½ cup pasta water
1-2 cloves garlic, minced
2 ½ cups grated Parmigiano
1 cup mascarpone cheese
2 tsp. lemon zest
¾ tsp. kosher salt
1½ cups frozen peas, thawed
1 small can mushrooms, drained (optional)
1 Tbsp. lemon juice 
  • Bring pot of salted water to a boil over high heat; add in the pasta and cook until just under al dente (about 10 to 11 minutes). When done, you will add the (drained) pasta directly to the sauce.
  • While the pasta is cooking, heat a large, straight-sided skillet over medium heat, adding in the butter; when the butter is melted, add the minced garlic and cook on low, stirring often until soft and fragrant; add ½ cup of pasta water and reduce heat to low.
  • Add the mascarpone, lemon zest, and salt to the sauce; mix well to melt mascarpone.
  • When pasta is done, drain it thoroughly and add it directly to the sauce, combining with sauce; sprinkle with 1½ cups of grade Parmigiano and peas (and mushrooms, if using), stirring well to combine; add pasta water to thin if necessary.
  • Sprinkle each serving with Parmigiano cheese and fresh cracked pepper, if desired.

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~
(original recipe by Pronto by Giada, Caesars Palace,
printed in Wine Spectator, July 31, 2008 edition)
Original image from Wine Spectator
2 Tbsp. sour cream, brought to room temperature
1 Tbsp. mascarpone brought to room temperature
1 tsp. lemon zest (from 1 small lemon)
2 Tbsp. fresh lemon juice
3 Tbsp. chopped basil
¼ tsp. kosher salt
12 Medjool dates
2 links hot Italian sausage
6 slices bacon
1 tsp. chopped chives
  • Whisk together sour cream, mascarpone, lemon zest, lemon juice, basil, and salt; cover and refrigerate for at least 1 hour to let the flavors marry. Let it come to room temperature before serving.
  • Preheat the oven to 400° F.
  • Make a small slit lengthwise down the center of each date and remove the pits.
  • Remove the casing from the sausage and discard.
  • Cut the bacon slices in half, making 12 smaller pieces.
  • Place 1 tsp. of sausage into each opened date; close up each date and wrap each in a piece of bacon, securing with a toothpick; place on bacon baking sheet (rack on sided cookie sheet).
  • Bake the dates for 8 minutes; remove baking sheet from oven and flip each date over; replace sheet in oven and cook for another 7 minutes.
  • Serve warm alongside the lemon basil crema. Garnish with chives.

Sunday, January 19, 2020

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~
(original recipe from

1 medium spaghetti squash (2 to 3 lbs.)
3 to 5 cloves garlice, minced
1 tsp. olive oil
5 oz. fresh spinach, chopped
½ cup heavy cream
1 Tbsp. whipped cream cheese
½ cup grated Parmesan Reggiano cheese
Salt (at least ½ tsp.) and pepper to taste
Grated mozzarella cheese for topping
  • Preheat oven to 400° F.
  • Slice spaghetti squash lengthwise and scoop out seeds. For easier cutter, you can put the uncut squash in the microwave to soften it up a bit; pierce the squash a few times and microwave it on high for 3 to 5 minutes; the knife will cut through easier this way.
  • Rub a small amount of olive oil on the cut sides of the squash; place the squash cut side down on a rimmed baking (or cookie) sheet; roast for about 40 minutes, or until tender and easily pierced by a fork.
While the squash is roasting, prepare the sauce:
  • In a medium pan, add a drizzle of olive oil and heat over medium-high heat; add the minced garlic and sauté until fragrant.
  • Add the spinach and stir until wilted; add cream, cream cheese, Parmesan Reggiano cheese, salt, and pepper and stir well.
  • Once the squash is done and cooled a bit, you can use a fork (or two) to separate and fluff the strands of the spaghetti squash, leaving it in the shells.
  • Pour the sauce over the spaghetti squash boats, working it into the strands a bit; top with the mozzarella cheese and a little bit of the Parmesan Reggiano cheese.
  • Bake at 350° F for about 20 minutes or until hot and bubbly.