Sunday, January 10, 2016

Moscow Mule

According to Wikipedia, a drink invented in the United States in 1941 to sell vodka.  Mules were drinks made with ginger beer.  Traditionally served in a copper mug, but this tradition was a marketing gimmick so mine isn't.

Rose's Lime Juice (originally lime juice but I always have Rose's around for making my own sweet and sour)
Ginger Beer
Lime garnish

Pour an ounce of vodka over ice, add a couple tablespoons of lime juice, and fill with ginger beer.  Garnish with the garnish.

It is really good.

PS When drinking any alcohol, don't buy the cheap crap.  Smirnoff's is NOT good vodka.  I am not a big fan of Russian Standard as I think it has a chemical aftertaste.  I find Stolichnaya to be nice and smooth, Wybrova is incredible but there are only two places in the United States where you can get it.

Sunday, November 15, 2015


Just watched the movie Chef. Not terrible, not great, it had its moments. Inspired me to try making a Cubanos, however.
Pork shoulder roast, 4 pounds
Lime juice
Extra virgin olive oil
Mint leaves
Blend and marinate overnight.
Roast at 425 for 30 minutes.
Turn heat down to 375 and roast for 90 minutes until 160 degrees internal  temp.
Make sandwiches from sliced ham, roast pork, dill pickle slices, and swiss cheese. Brush outside of roll with butter and grill in a press.

Sunday, November 8, 2015

Zucchini au Gratin

1 lb zucchini
2 eggs, lightly beaten
12 Oz cheese, I mix feta, cottage, and freshly grated parmesan
Pepper and nutmeg

Boil sliced zucchini in salted water until slightly tender.
Layer in shallow dish and top with egg and cheese mixture
Bake 350 degrees for 30 minutes or so (until cheese starts to brown)

Monday, January 5, 2015

Buffalo Chicken Potato Skins

One baked potato
Slow roasted buffalo chicken
Frank's Red Hot Sauce
Cheddar cheese
Blue cheese dressing

Cut the potato in half and scoop out the insides
Fill with chicken
Splash with Frank's Red Hot Sauce (because the chicken tastes like chicken
Top with cheddar cheese
Bake for 10 minutes at 350 degrees
Top with blue cheese dressing

Sunday, January 4, 2015

Buffalo Chicken, Slow Cooked

Experimenting with my slow cooker.  Got a recipe for Buffalo Chicken from Gina's Skinny Recipes at but the recipe seemed too small for my 5 quart slow cooker.  Modified it up and I'm using a whole roaster chicken so we shall see.

4 stalks celery, cut into two inch lengths
2 onions coarsely chopped
3 tablespoons chopped garlic
1 whole roaster chicken, about 5 pounds
1 quart chicken stock
1 cup Frank's Red Hot sauce
1 cup water just to bring the level up

I wanted to do a low cook for 6 hours, but my slow cooker only has Low settings for 8 and 10 hours.  Not only that, but 6 hours takes me past 9:30 (bedtime at 9:00 so I can get up at 5 to teach school).  The only other option would involve leaving it on the warmer overnight, so I'm going with the suggested alternative of 4 hours on High.

Update: It tastes like...

... chicken.  So I made Buffalo Chicken Potato Skins

Sunday, December 14, 2014

Turkey Strudel

Courtesy of Jamie, a high school classmate of mine

Makes 4 or 5 strudels, each of which serves a couple people.


  • 20 sheets phylo pastry
  • 1/4 cup melted butter
  • one purple onion, sliced and sauteed
  • one jar roasted red pepper, sliced
  • 2 cup mixture of Edam and Havarti shredded cheese
  • 1 cup fine bread crumbs
  • 1 pound sliced turkey breast (I used smoked)
  • salt and pepper
To work with phylo you will need a damp towel to cover the pastry while you work.

  1. Lay out one sheet on a dry surface and brush with butter.  Layer five sheets of phylo with butter.
  2. Make a strip of sauteed onions about 3 inches wide, leaving about an inch and a half free at each end.
  3. Cover with a layer each of red pepper, cheese, bread crumbs, and turkey.
  4. Season with salt and pepper.
  5. Fold the ends over the filling strip and brush with butter.
  6. Fold one side over the filling and end strips and brush with butter. 
  7. Roll the whole strudel away from you over the last strip of pastry.
Using a large spatula move to a baking tray.  Bake at 325 degrees for 30 minutes, until browned.

(Sometimes the phylo will tear when you move it.  I brush with a bit of butter and cover it with a spare sheet of phylo)

Monday, December 8, 2014

Quiche Lorraine

Just discovered last night that the old standby, Quiche Lorraine, never made it on to the blog, so here you are.

Quiche Lorraine

Pre-bake one pie crust.  450 degrees for 8 minutes works nicely, poke with a fork half way through to get rid of bubbles, or use pie weights.

Pillsbury crusts are good if you don't have time to make one but I don't recommend the frozen or generic.  Best if you can make your own but it is time consuming.


8 slices bacon, crispy and cut up
1 bunch green (spring) onions cut up and sauteed

8 ounces Swiss cheese: I use a blend of Gruyere and Emmental


Mix together:

Six eggs, whisked
1 cup whipping cream
1 tsp salt
1 tsp white pepper
1 tsp cayenne

Add bacon, onions, and half the cheese to the baked crust.  Pour in egg/cream mixture and top with rest of cheese.  Grate some nutmeg over the top and bake at 350 degrees for 35 minutes.  Remove and let rest for about ten minutes.