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  1. No prep spicy chicken

    September 16, 2016 by kaydub


    Three ingredients. Total prep time is opening the package/jar/can. Toss in a crock pot, deliciousness comes out the other side!

    Prep time: 1 minute

    Cooking time: 4-8 hours


    • 1 pound deboned deskinned chicken thights or breasts
    • 1 jar good quality chunky salsa (pick your heat level)
    • 1 can black or pinto beans


    • Put chicken in the bottom of the crock pot
    • Empty the jar of salsa on top
    • Cook for 4 hours on high, or 7-8 on low
    • Shred the chicken (using two forks). It should just break apart at this point.
    • 30 minutes before serving, add the can of beans (optional)
    • That’s it! Serve with rice, or veggies, or just chow down on the chicken!

  2. Spanish tomato bread

    September 14, 2016 by kaydub


    We had this all over Spain when we visited recently. At one dinner, the hosts showed us how it was prepared. Very simple, and absolutely delicious!

    Prep time: 1 minute

    Cooking time: N/A


    • Sliced crusty firm bread (rustic sourdough is ideal)
    • 1 Clove garlic
    • 1/2 Tomato, cut on the “equator”
    • Drizzle of olive oil
    • Course ground salt


    • Optionally toast a slice of bread (can use untoasted as well)
    • Peal garlic clove
    • Slice tomato
    • Rub garlic clove onto bread
    • Rub tomato onto bread
    • Drizzle olive oil on bread
    • Grind (or sprinkle) salt on bread
    • Optional:
    •   You can add fish (like anchovies), cheese, or other bread topping ingredients, or just eat it as is!

  3. Hot, drunk shrimp

    September 14, 2016 by kaydub


    Spicy. Beer. Shrimp. What’s not to love?

    Prep time: 5 minutes (de-shelling shrimp)

    Cooking time: 60 minutes

    Note: You can add/remove peppers listed here, depending on if you want it hotter, or milder. This is pretty hot, about an 8 on my scale, I added a lot of different kinds of heat. Adjust to your personal taste. If you don’t like things too spicy, I’d look for a different dish…


    • 1/2 pound de-shelled shrimp (reserve shrimp shells!)
    • 1/4 ounce Zatarain’s crab boil
    • 12-16 ounces of a beer you like (can, bottle, or pint!)
    • 2 Tablespoons tomato paste
    • 1 Adobo in Chipotle pepper, chopped
    • 1 Serrano chopped
    • 1 Tablespoons red pepper flakes (or sichuan pepper flakes, if you have them)
    • 4 cloves of garlic (I like garlic, you can use less)
    • 1 Tablespoons garlic/chili paste


    • Put beer, shrimp shells, and Zatarain’s in a pot. Simmer for 15 minutes to create shrimp flavored base
    • Strain base, and add all other ingredients (except shrimp) in a shallow pan
    • Bring everything to a boil, immediately reduce to a simmer for 15 minutes, until sauce thickens a little
    • Add shelled shrimp, cook for 5-8 minutes (turning once mid-cook), until shrimp are bright pink and cooked
    • Serve with some sauce poured over the top. Can even pour this over rice, if you want.

  4. Nashville Style Hot Wings

    March 12, 2016 by kaydub


    I like my wings grilled on the BBQ until crispy, then tossed with one of my famous wing sauces. But, I thought this was worth a try, and it definitely was! Also my first go at frying wings, and these turned out great. The double coating of flour, resting, then marinade plus spice blend really added to the texture and flavor. We found ourselves picking up the crumbs and eating them.

    Prep time: 10 minutes

    Resting time: 24-48 hours

    Assembly time: 10 minutes

    Cooking time: 6 mins/piece

    Servings: 4-6


    • 3 lbs chicken wings
    • 1-1/2 Cup flour
    • 4 Cups buttermilk
    • 1/2 cup of lard (or vegetable shortening, or butter)
    • Spice blend:
      • 6 Tbsp Cayenne pepper
      • 6 Tbsp Onion powder
      • 6 Tbsp Garlic powder
      • 6 Tbsp Paprika
      • 4 Tbsp Brown Sugar
      • 2 Tbsp Kosher Salt
      • 2 Tbsp Black Pepper


      • Mix 1/3 of the spice blend (11 Tbsp, if you want to make it easy) with 4 cups of buttermilk in a large container
      • Mix in the chicken wings
      • Marinade for 24-48 hours in the fridge
      • Put 1/2 cup of flour in a container
      • Remove chicken from marinade, rinse and pat dry
      • Save the marinade! Put it back in the fridge
      • Coat each piece of chicken with flour, put them back in fridge for an hour or two
      • Heat a heavy pan with 1/2″ of peanut or canola (or your favorite frying oil) to 325°
      • Blend 1/3 of the spice blend (1/2 of the remaining, another 11 Tbsp) with 1 Cup flour in a container
      • Set up an assembly line with chicken, buttermilk marinade, and flour + spice blend
      • Dip each piece of chicken in marinade, then coat in flour + spice blend
      • Fry chicken in batches (don’t let the oil get too cool). 6-8 minutes works for 3-4″ wings
      • Check internal temp of a piece, should be at least 150°, remove and let drain on paper towels
      • Continue frying small batches until done
      • Melt lard/shortening/butter in a small saucepan, mix in last of the spice blend (10 Tbsp if you measured carefully). Add more lard/shortening/butter if you want the sauce a little thinner
      • Plate wings, drizzle on sauce
      • Serve with white bread, pickles, and ranch/blue cheese dressing

  5. Simple Shepherds Pie

    December 21, 2015 by kaydub


    Way easier than I’d thought, and if you make it in a cast iron pot, even easier! Well, this is a quick-and-easy version. I use some shortcuts, you can use fresh veggies, and tomato paste and spices, and I’m sure it’ll be even better.

    Prep time: 15 minutes

    Cooking time: 1 hour


    • 1-2 lbs ground lamb (or ground beef)
    • 1 medium yellow onion, diced
    • 4 cloves of garlic, diced
    • 2 Tbsp flour
    • 4 Tbsp Tomato Catsup
    • 2 Tbsp Worcestershire sauce
    • 1/2 cup of beef (or chicken) broth (or more, if you like the results more liquid)
    • 1/2 cup frozen (or fresh) peas.
    • 1/2 cup frozen (or fresh) corn (if you like that sort of thing)
    • 1/2 cup chopped carrots 
    • 6 oz shredded cheddar cheese (or your favorite melty cheese)

    Mashed Potatoes:

    • 1-2 pounds peeled, russet potatoes cut into 1/2 dice (you can adjust the depth of the potato layer to your preference)
    • 3/4 teaspoon salt
    • 1/8-1/4 cup milk
    • 2 ounces butter


    • Pre-heat oven to 400°
    • Put cut potatoes in a pot of cold water
    • Put heat on high. After the water boils, check after 10-15 minutes, when a fork goes in easily, drain into a colander
    • Cook onions in a cast iron pot (for a one pot meal), or saute pan until translucent
    • Add garlic to pot/pan
    • Add meat to pot/pan, brown meat for about 3 minutes
    • Sprinkle meat with flour, stir in, cook for another minute
    • Add liquid ingredients (Catsup, Worcestershire, beef or chicken broth)
    • Stir in, reduce heat, cook for 15 minutes
    • While that’s cooking, make the mashed potatoes!
      • Return potatoes to pot from colander
      • Mash the potatoes
      • Add butter and milk and 3/4 teaspoon of salt
      • Mash until smooth
    • Give the meat one more stir, and smooth out
    • OPTIONAL: At this point, you can transfer the meat mix to a baking dish, or even individual ramekins 
    • Cover meat with veggies
    • Cover veggies with cheese
    • Cover cheese with mashed potatoes, again, as many, or as few as you want.
    • Put in oven for about 20-30 minutes until the potatoes brown
    • Remove to cool for at least 15 minutes before serving

  6. Sous Vide Ribeye

    November 24, 2015 by kaydub


    Sous Vide is a terribly useful kitchen prep device, and you can now get a variety of inexpensive units, that don’t take up 1/2 of your counter. About as easy as you can get, but will rival all by the finest steaks you can get in a restaurant. For just about the easiest prep you can get, buy frozen ribeyes (I get mine from D’Artagnan). You can just put these right in the pot, defrosting and cooking in one step.

    Prep time: 0-5 minutes

    Cooking time: 2-3 hours


    • 1-2 1-2″ thick ribeye (bone in preferred)
    • 1 tsp salt
    • 1 tsp pepper


    • Pre-heat sous vide to 134°F
    • If using fresh ribeye, put in a vacuum bag, or use the water displacement method to put in a resealable bag
    • If using a vacuum packed frozen ribeye, just remove label, if necessary
    • Put bag in heated water, leave there for 2-3 hours (add 30-60 minutes if frozen). After 4-5 hours the fibers will start to break down, which you want for some cuts of meat. You can cook it longer, if you want it less firm.
    • Heat a cast iron pan or griddle to “crazy hot”. If you don’t have good ventilation in your kitchen, I recommend doing this step outside.
    • Add a little butter and some oil to pan/griddle
    • Put pepper on steak
    • Put steak on pan/griddle to sear
    • If you have a cooking torch (not a little creme brule one, but one you could braise copper pipe with), you can use that as well, flip steak after 5 seconds, and use it on the topside, while the bottom browns on the pan/griddle
    • Remove after browned (1 minute tops)
    • Add salt to steak (if you want)
    • Serve immediately, no need to let a sous vide steak “rest”.

  7. Instant Enchiladas

    May 30, 2015 by kaydub


    Recipe by Ken Wallich

    Not quite instant, but made from leftovers, and frozen or canned items, and still tastes great!

    Prep Time: 15 minutes

    Cooking time: 20 minutes


    • 1/2 pound chicken (anything you’ve got in the freezer will work) cut into bite-sized chunks
    • 1/4 onion, chopped (if you have it)
    • 2 cloves garlic, chopped (if you have it)
    • 1 small can chopped chilies (any kind)
    • Additional ingredients if desired/available (chopped olives, jalapenos, beans)
    • 1 cup shredded cheese (I used cheddar, use what you’ve got)
    • 5-6 Tortillas (depends on the size of your baking dish)
    • Sauce:
    • 16 Ounces (or one can) chicken broth
    • 2 Tablespoons oil
    • 3 Tablespoons flour
    • 3 Tablespoons warm water
    • 4 Tablespoons red pepper (not hot)
    • 1 Tablespoon hot pepper (if desired)
    • 1 Tablespoon garlic powder
    • 1 Teaspoon salt
    • 1/2 Teaspoon cumin
    • 1/2 Teaspoon oregano
    • OR a jar/can of store bought enchilada sauce


    • Chicken mixture:
    • Saute onion over medium heat until translucent
    • Add garlic, cook for 1 minute
    • Add chicken, cook for 10-15 minutes, until cooked through
    • Add can of peppers, if you have one
    • Sauce:
    • Mix together flour and water, and stir until fully blended
    • Put dry spices and chicken broth in a pot, cook until warm, stirring to get any lumps out
    • Whisk in flour/water until sauce thickens
    • Cook for about 10-15 minutes on low heat
    • Assembly:
    • Set up an assembly line with Tortillas, sauce, chicken, cheese
    • Spread 1-2 Tablespoons of sauce on tortilla (depending on size)
    • Add chicken and cheese and any other ingredients
    • Fold tortilla, put seam down in a greased baking pan
    • Repeat until baking pan is full
    • Cover enchiladas with remaining sauce
    • Put remaining cheese over the top
    • Put the pan in a 350°F oven for 20 minutes
    • Remove and serve up. Top with cilantro, salsa, sour cream, avocado, if you’ve got ’em!

  8. Sous Vide Shortribs

    May 8, 2015 by kaydub


    Sous Vide and Short Ribs go together like, well, good things that go together.

    I’ve prepped this a lot of different ways, using many of the different time/temp calculations found on the web. You probably should too. This recipe is my favorite version for time/temp. I’m not going to go crazy with directions on this one, since I’m really just posting it to remember my favorite time/temp. For sous vide it’s pretty much the same, put in a bag, cook for a while, take out, lightly season, sear.

    Cook time: 48-72 hours

    Cooking temp: 135°F

    Prep time: 5 minutes


    • Bone-in beef shortribs
    • Ground Pepper (optional)


    • Cut shortribs so they’ll fit in your bags
    • Put some pepper on the ribs (optional)
    • Put shortribs in vacuum seal bags of your choice (I use the water immersion method most often)
    • Set immersion cooker to 135°F
    • Put bags in cooker
    • Wait 72 hours (48 hour ribs are also very tasty, if you don’t have 72 hours to wait)
    • Sear meat using your favorite method. Mine always includes cast iron, and usually includes a torch.

  9. Roasted chickpeas (with wasabi)

    February 8, 2015 by kaydub


    So many easy and yummy things to make with chickpeas, hummus for instance. The basic recipe here with the chickpeas, salt, and oil is fine all by itself. Try other coatings, cinnamon and sugar, garlic and rosemary and thyme, the options are really almost endless.

    Also, depending on the chickpeas, sometimes you’ll need to do one or two more oven->shake->oven cycles to get them the consistency you’d like. Play it by ear, but don’t depend on the brownness of the outside of the chickpeas. Check to make sure they’re still soft on the inside, don’t let them burn. My last batch needed about an hour total.

    Cooking time: 30 – 60 minutes


    • 2 cans of chickpeas
    • 2 Tsp salt
    • 1 Tbsp dry mustard
    • 4 Tbsp wasabi powder
    • 2 Tbsp olive oil
    • 1 Tbsp soy sauce
    • 2 Tsp rice wine vinegar


    • Pre-heat oven to 400°
    • Empty two cans of chickpeas into a colander, rinse and drain
    • On a baking sheet, lay a couple pieces of paper towel (or a dish towel)
    • Put drained and rinsed chickpeas onto towel, pat to dry a bit more
    • Put dried chickpeas into a large bowl, pour 1 Tbsp of olive oil, toss until coated
    • Put oiled chickpeas onto baking sheet, spread out into one layer
    • Sprinkle salt over chickpeas
    • Put chickpeas in the pre-heated 400° oven
    • After 10 minutes take baking sheet out, shake or use a spatula to make sure they’re not sticking
    • Put chickpeas back into oven
    • After another 10 minutes remove and see how they’re doing. If they’re still soft and not crisping/browning, put back in for another 10 minutes
    • When they’ve start to crisp, remove from oven
    • Put remaining olive oil, soy sauce and rice vinegar into the bowl you used earlier
    • Pour chickpeas into bowl, shake to coat with liquid
    • Take dry mustard and wasabi powder, combined, and sprinkle 1 Tbsp at a time onto chickpeas, then toss
    • After you’ve used up all the dry ingredients, return chickpeas to baking sheet, and to oven for another 10 minutes
    • Remove from oven and let cool (or put in for another 10 minutes if still not crisp)
    • Try not to eat them all in one sitting

  10. Baked Mac & Cheese balls

    December 22, 2014 by kaydub

    Recipe by Ken Wallich

    Make it from scratch, it’s just as easy…

    Cooking time: 10 minutes


    • 1 cup of Mac & Cheese
    • 1 cup breadcrumbs
    • 1/2 cup all-purpose flour
    • 2 eggs, beaten


      • Make a batch of Mac & Cheese, refrigerate overnight, or for up to 3 days
      • Preheat oven to 450°
      • 15 minutes before making balls, put container in the freezer to get it more solid for baking
      • Oil 2 cookie sheets, or silpats (putting some oil on the silpats will still help when turning the balls)
      • Set up an assembly line with 3 bowls for flour, egg, and breadcrumbs
      • Using a tablespoon or cookie dough scoop, make 1″ balls of Mac & cheese. Don’t make them too big!
        • If using a tablespoon, you’ll have to hand-form. Have some water and towels nearby to clean up a bit during the process
    <li>Take each ball, coat in flour, coat with egg, and coat in breadcrumbs. Put on cookie sheet.</li>
    <li>After you've filled the cookie sheets (about 10 balls per sheet), put into oven for about 10 minutes</li>
    <li>Remove tray, add a bit more oil as you turn all the balls</li>
    <li>Return to oven for another 7-10 minutes until lightly browned</li>
    <li>Remove and serve</li>
    <li>You can serve them "dry" or with a mustard, catsup, or cheese based dip (or try all three!)</li>