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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.

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.