Tuesday, June 17, 2025

Mississippi Pot Roast

Brown a 3 lb chuck roast

Put it in a crockpot with:

Packet of Ranch Seasoning
Packet of Au Jus Gravy Seasoning
1/2 stick of butter, cut up
5-6 pepperoncini

Cover and cook on low for 8 hours.

Low Carb, Keto, Carnivore

 Egg White Rolls - but it makes way too much, and really, why?




What to do with

Hamburger

Beef
Mississippi Pot Roast 

Rotisserie Chicken

Pork

Egg

Turkey

Kelly Hogan's Easy Recipes (first 7 are here @ 12:30)
Big 'ol fatty cheap chuck roast put in a crockpot in the morning, done that evening.
Great Value 100% Beef Burgers 80/20: 4 frozen, in an air fryer, 8 minutes, 400 degrees
Any steak, sear each side, eat
Eggs, scramble, fry
Chicken Wings, thawed, on a lined cookie sheet, 30 minutes, 365 degree oven
Chunks of steak or flanken ribs, air fryer, 7 minutes, 400 degrees
Most any meat, 7 minutes, 400 degrees
New York Strip, air fryer, 6 minutes
Carnivore ice cream: 3 cups heavy cream, 3 eggs yolks, pinch of salt



Friday, June 13, 2025

Blueberry Rhubarb Crumble

Preheat oven to 350 degrees.

Filling:

In a bowl, whisk:

1/4 cup brown sugar
1/4 cup white sugar
1/4 cup quick oats
1 teaspoon flour
1 pinch ground cinnamon

Add:

1 cup chopped rhubarb
1 cup blueberries

Mix to combine and pour into a small baking dish

Topping:

In a bowl, whisk:

1/2 cup flour
1/3 cup oats
2 Tablespoons brown sugar
1 pinch cinnamon
1 pinch nutmeg

Add:

1/4 cup melted butter

Mix to combine and sprinkle over the filling.

Drizzle an additional 1/4 cup of melted butter over the top.

Bake in preheated oven until golden and bubbling, 20-30 minutes.

Cool for 5 minutes before serving.

Great topped with vanilla ice cream.

Wednesday, June 11, 2025

Bee Sting Delight (no-bake dessert)

8 oz cream cheese, room temp
8 oz heavy cream (whipped with 2 Tablespoons sugar)
2 oz sliced almonds (toasted about five minutes over medium heat in a skillet) divided - 1-oz for crust, 1-oz to sprinkle on top)
6 whole graham cracker sheets
1/2 teaspoon kosher salt (divided - 1/4 t for crust, 1/4 t for filling)
6 Tablespoons unsalted butter, melted
1 1/2 cups cold whole milk (divided 3/4 cup, then 3/4 more for filling)
1/4 cup honey (plus a little more to drizzle when serving)
1 (3.4-ounce) box instant vanilla pudding mix

  • Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other.
  • Break graham crackers into a food processor. Add 1-oz toasted almonds, and 1/4 teaspoon kosher salt. Pulse until fine crumbs form, 12-15 (1-second) pulses.
  • Drizzle melted unsalted butter over the crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.
  • Transfer the mixture to the baking pan. Press into edges and corners to make an even layer. Refrigerate while making the filling.
  • Wipe out the food processor with a damp paper towel.
  • In the food processor, process 8 ounces room temperature cream cheese, 3/4 cup milk, 1/4 cup honey, and 1/4 teaspoon kosher salt, about 2 minutes, scraping down the sides as needed.
  • Transfer mixture to a large bowl. Whisk in the remaining 3/4 cup milk and box of instant vanilla pudding until smooth.
  • Let sit until thickened, about 5 minutes.
  • Gently fold in 1 cup of the whipped cream until just combined.
  • Dollop the cream cheese mixture over the crust and spread into an even layer.
  • Dollop the remaining 2 cups of whipped cream on top and spread into an even layer.
  • Cover and refrigerate for at least 4 hours or up to overnight.
  • To serve, sprinkle the remaining almonds over the top, then drizzle with honey. 


Wednesday, April 30, 2025

Cheesecake Factory's Chicken Parmasan Pizza Style

Work in progress

Ground chicken, seasoned
Italian Seasoned Ground Turkey

Spread thin in 10" round mold. Freeze for 10 minutes.

"bread" in egg wash and sprinkle on brioche bread crumbs and parmesan cheese

Make the sauce with:
Marinara sauce
Roma Tomatoes roasted in garlic
Savory oil with basil and garlic
salt and pepper
basil
herbs
tomatoes paste

neutralize with:
sugar
baking soda

Angel Hair pasta

Fry crust in butter/canola oil on each side
Layer on marinara
Shredded mozzerella cheese

Broil for 1 minute

Cream sauce
alfredo


Sunday, March 30, 2025

Tartiflette (Cheesy Potatoes)

Tartiflette by Anthony Bourdain  

2 1/2 pounds potatoes, peeled and quartered (Russet works but try Yukon Gold sometime)
1/2 pound bacon, small dice
1 medium onion, small dice
3/4 cup chicken stock with a splash of vinegar
salt and pepper
1/2 pound soft cheese (with a rind)
1/2 pound grated sharp cheddar

Preheat oven to 350 degrees F.

Cook potatoes in salted water until easily pierced with a knife.  Drain. When cool enough to handle, cut into small pieces. Set aside

Cook bacon in skillet over medium heat until browned. Remove bacon and drain, leaving 1 Tablespoon of fat in the skillet.  Add onions and cook about 5 minutes. Return bacon to skillet and add chicken stock.  Cook another 5 minutes, stirring occasionally.  Add potatoes and season with salt and pepper. Remove from heat.

Spoon half of the potato mixture into an ovenproof dish.  Cover with half the cheese.  Repeat.  Bake tartiflette until golden brown and bubbling, about 20 minutes.



Sunday, March 23, 2025

Cabbage and Apple Sauté

3 cups apples, thinly sliced, then bite size
3 teaspoons butter, divided by half
2 teaspoons apple cider vinegar
2 teaspoons brown sugar
1/2 teaspoon caraway seeds
1/8 teaspoon allspice
3 cups cabbage, thinly sliced, then bite size
salt and pepper to taste

Heat 1 1/2 teaspoons butter on medium heat. Add apples. Cook 5-6 minutes

Add next four ingredients. Cook 1 minute.

Add cabbage and the rest of the butter. Cook two more minutes. Season with salt and pepper.

For more color, include purple cabbage. To make festive, add pomegranate seeds. 

Cabbage and Apple Sauté
Inspiration: https://www.sidewalkshoes.com/cabbage-and-apples/#recipe