Pickling Spice

I typically purchase pickling spice in bulk at the Co-op because then I can buy as much or as little as needed. This is a good recipe to make your own pickling spice if you don’t want to buy it.
1/4-Cup Whole Allspice
1/2 Cup Mustard Seeds
1/4 Dried Ginger
1/4 Cup black peppercorns
1/4 Cup (Crushed) cinnamon sticks
6 (Crushed) (Dried) bay leaves
1/4-Cup whole cloves
4 (Crushed) (Dried) hot peppers
1/4-Cup dill seeds
1/8 Cup mace
1/8-Cup cardamom seeds
3/8 Cup (Ground) coriander
1/4 Tablespoon (Ground) nutmeg

Posted by on August 29, 2013 in Seasonings/ Spice Recipes


Gourmet BLT


This is intense. Not for vegetarians.


Bacon… a lot of bacon.


GOD (Refer to my recipe)

Tomato (Sliced)

Leafy Green: Spinach (Preferred), Kale, Romaine, Lettuce

Toast – Whole wheat (Or whatever you have bread style)


Put bacon in large saute pan and cook on medium heat slowly. 


This will take a while… 15-20 minutes.

Drink wine or beer or water while bacon cooks and make some GOD.

Then toast some bread to your liking.

Slather some GOD (Refer to my recipe) on your toast.

Slice a ripe avocado and place it on toast.


Put some leafy green on you sandwich!

Slice tomato and place on toast. 



Slice and eat.

Jonathan Anderson, food holder (Featured in Huevos rancheros)


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Posted by on December 8, 2012 in Odds n' Ends, Sandwiches



This is one of my favorite meals to make when the weather during the day is sunny with a clear sky and during the night a little chilly and crisp. I like to eat chili in the evening while the sun sets. As the sun fades and the temperature decreases a bowl of spicy and filling chili is the perfect meal to warm my body and relax my mind.

This is a four hour recipe. It can be an 8 hour recipe if you leave the heat on low instead of high.

This recipe fits a small Crock Pot. You can double the recipe and it will fit a large Crock Pot.


1 lb. ground beef or ground venison

1 can Black Beans

1 small can of Corn

1 can of Diced Tomatoes

1 diced Green Pepper

1 medium diced White or Yellow Onion

2 or 3 Cloves Finely Chopped Garlic

1 Tbs. Ground Cumin

2 tsp. Paprika

2 Tbs. Chili Powder

1 Tbs. Chili Pepper Powder

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1 tsp. Ground Black Pepper

1/2 tsp. Garlic Salt

1 Tbs. Honey

1/2 tsp. Cocoa Powder

2 Tbs. Apple Cider Vinegar

1/2 Cup Black and Strong Coffee


Heat a large non-stick frying pan and put ground beef in pan. Cook on medium heat. While cooking add the finely chopped garlic and season the meat with salt/ garlic salt and pepper. Continue cooking the meat and add cumin, paprika, chili powder, chili pepper powder, garlic powder, and onion powder. Mix well and meat should be finished cooking. Turn heat to low and sprinkle the cocoa powder evenly over the cooked meat and then stir the cocoa powder into the meat. Drizzle honey over the meat and then stir in. Pour meat into crock pot.

Add the beans, corn, diced tomatoes, diced green pepper, and diced onion to the Crock Pot.

Stir all the ingredients thoroughly.

If you like burning hot and spicy chili, add any extra heat elements desired. I like to add Sudden Death (look it up).

Set the Crock Pot on high and cover and let the chili cook on high for two hours. After two hours add the apple cider vinegar and stir it into the chili vigorously. After three hours of elapsed cooking add 1/2 cup freshly brewed black and strong coffee. Stir coffee into chili. Let chili finish cooking on high for the last hour.

After four hours eat the chili, but not too quickly because the temperature will be extremely hot. I like to top my chili with a little cheddar cheese and a dollop of sour cream.

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Posted by on March 14, 2012 in Slow Cooker Recipes


Baker Bettie

It has been unseasonably warm in Kansas this winter.  It has been in the 50’s almost every day this week.  On Wednesday, it got up to 70!  I am definitely not complaining though.  I seriously hate the cold, and the past few years our winters have been rough.

I typically think of fruit salads as a summer type of dish.  I just usually crave fresh flavors like this when it’s hot, and warmer flavors in the winter.  But this was a nice change.  Have this as your breakfast,  a mid-day snack or a guilt free dessert!

I’ve been really trying to improve my pictures and learn my way around this new camera. Wyatt has been trying to help too.

This recipe was not only really delicious but also really fun to photograph.  I love colorful food!

Hope your weekend was relaxing!

Quinoa Fruit Salad with Greek Yogurt adapted from

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Posted by on February 24, 2012 in Uncategorized


Rösti A.K.A. “Potato Pancake Thing”

This is a breakfast, lunch, or dinner dish. It is cheap, easy, filling, and delicious. It is also versatile concerning ingredients required.

Ingredients (2 Servings):

-3 Tbs. canola Oil
-3 Potatoes (Red Russet, Plain Russet, Yukon Gold (expensive), etc.)
-Black Pepper
-1 Clove Garlic

You can add different spices or things to the rösti like bacon, onion, basil, oregano, savory, any herb, bacon fat, cumin, any Indian, Mexican, or Italian spice blend.

The ingredients above or only for the rösti, but I like to top it with many delicious things. Below is the topping ingredients

-1/4 Green Pepper
-1/4 Red Onion
-1 Clove Garlic
-1/2 Cup Shredded Cheese (I like cheeses that melt nicely like cheddar, Swiss, colby jack, etc. I usually buy a large block of cheese and shred the cheese myself because it is cheaper than buying pre-shredded cheese.)
-Diced fresh Tomato
-Diced fresh Green Onion

These are not the only topping one can use. Other topping ideas include sour cream, salsa, rep peppers, bacon, butter, cooked ground beef, a fried egg, turkey, anything!


-Grate potatoes with a cheese grater.
-Put grated potatoes into colander and press water out of potatoes.
-Put drained grated potatoes into bowl and season. A simple way is salt, black pepper, and garlic.
-Heat medium to large nonstick frying pan, maybe a pan you cook pancakes in, with canola oil.
-When pan is hot, don’t burn the oil, add grated potatoes to hot pan and turn heat down to medium or medium high.
-Using a spatula press potatoes into the bottom of the pan and cover the entire bottom of the pan evenly.
-Cook 5-7 minutes.
-While it cooks put a little oil into a small saute pan and add garlic, onion, and green peppers and cook until slightly softened. Add salt and pepper to vegetables while cooking.
-Use spatula to unstick edges of the rösti and shake pan gently back and forth.
-Once the rösti slides around in the pan easily slide rösti out of plan and onto a plate.
-Cover plate with another plate that is turned upside down.
-Flip rösti and then uncover.
-Add a little more canola oil to pan and make sure pan is hot.
-Slide the rösti into the hot pan with the cooked side facing up and the not cooked side facing the down on the bottom of the pan.
-Cook for 5-7 minutes or until it slides around easily in the pan.
-Once it is finished cooking slide it out of the pan and onto a plate.
-Top the rösti with cheese and sauteed vegetables and sprinkle fresh tomatoes and green peppers on top.
-Cut it in half to share even if you might not want to share. Trust me, this is extremely filling and the potatoes expand in your stomach.


Honey Apple Challah

I discovered this recipe when I discovered the Jewish New Year, Rosh Hashanah. Both discoveries were a learning experience.  This recipe was the first bread I baked without a machine and without a pre-mixed store bought dough package.

This is an amazing recipe and website.

                                                                                   These are photos of my first challah.
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Posted by on December 19, 2011 in BAKING, Holiday, Vegetarian


Food Season

Personally, I don’t appreciate the historical romanticism of Thanksgiving, all the Indians sat down with all the white men and ate a bunch of food in peace.  Sure, sharing and feasting are fantastic but these fantastic things have a horrible history that still affects people currently.  I prefer to think of Thanksgiving as a part of the season that represents the shift from the crisp and sunny fall to a cold and bright winter.  A time to cook a lot, eat a lot and laugh a lot; spending time together.

During Thanksgiving I usually go to my relatives’ home and the food is always the same.  This does not mean it is not good… it is fantastic!  Unlike my cooking I always know what I’m getting for thanksgiving at my relatives’ house: French’s Green Bean Casserole, Home made mashed potatoes, home made turkey gravy, two 20 lb turkeys, all kinds of pie, pistachio fluff, deviled eggs, dill pickles, black olives, dinner rolls, butter, canned cranberries, Rice Crispy Bars and left-overs.

The one Thanksgiving I did not go to my relatives’ house, at least the one I can remember, happened two years ago.  I was in charge of making the mashed potatoes.  Caramelized onion and mushroom red russet mashed potatoes with feta and kalamata olives.  It tasted awesome but it was not quite the same as my aunts simple brown russet mashed potatoes with salt and butter.

This year I am once again not at my relatives house for Thanksgiving.  My Mother is also not home because she is helping my Grandfather.  Since Thanksgiving is already twisted for me this year my father and I are putting our own twist on Thanksgiving.  We are going to cook Cornish Game Hens together on Thursday afternoon.

I’ve never cooked, eaten, or seen a Cornish Game Hen but it sounds great.

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Posted by on November 20, 2011 in Holiday, My 2 Cents, Thanksgiving