Sunday, March 13, 2016

Check out Sunny's sweet and sour ribs

I love sweet and sour dishes, and this one sounds really yummy and simple too. I like adding the sliced ginger to the boiling water. I'll bet that adds tons of flavor. I also like the little pouch that she put her spices in. Would love to have some of those.

Just did a bit of research on the spice bags. The thing to shop for is refillable tea bags or spice bags or loose leaf tea bags. Anything for handling loose leaf tea would also work for your cooking spices as well. I've even seen some metal devices for loose tea that would work for cooking spices too. They're called tea balls.

In fact, here's a video that shows how you can make a very simple spice bag for your cooking spices.

Hope you enjoyed this post,
happy cooking. -- jd --

Saturday, February 20, 2016

No recipe cooking -- green beans

Hey there everyone! How are you doing?
I was just sitting here at my computer, and decided to put up a blog post here. It's the beginning of a series of posts that I've been thinking about for a while.

No recipe cooking

My mom cooked this way, and my grandmothers cooked this way; but I'm wondering - How many people still cook this way? Or know how?

So this is the first of a (hopefully) series of posts sharing my knowledge of no recipe cooking.

This is how my mom put meals on the table 7 days a week. And they were very tasty meals too. Stuff like vegetable soup, spaghetti, ribs, pork chops, chili, etc. About the only times we used recipes was on holidays when we wanted to make something special, and then it would only be about 1-3 recipes. Speaking of recipes, here's your first lesson in no recipe cooking:

green beans

Now for green beans, I like canned green beans the best. Frozen green beans just don't taste that good to me. So,

Take 2 cans of green beans and open them, then drain off all the liquid. You do not want to cook the green beans in the liquid they were canned in. For cooking liquid, add some water. I prefer bottled spring water, but tap water will be okay too.

Put your drained green beans in a pan, add enough water to barely cover the beans. Now for the seasonings:

chopped ham

Stir this to mix in the seasonings, then add 2-3 pats of butter to the pan. Put it on low heat, and cook for 30-45 minutes, stirring occasionally.

Other seasonings ideas are:
your favorite spice,
your vinegar,
bacon bits,
steak sauce,
sweet and sour sauce,
lemon juice.

And no, I didn't give any measurements for the seasonings. That's part of no recipe cooking. You don't measure much, but know just from looking or tasting, what is just right.

In closing, I leave you with this thought:
Err on the side of too little seasoning rather than too much. You can add more, but you can't take too much out.

Hope you enjoyed this post. Till my next one.
If you have a request for my next no recipe post, just comment below.

Sunday, April 27, 2014

The reviews are coming! And a Pumpkin Sausage Cornbread recipe too!

Are you folks ready?  Are you?

I know this blog isn't too busy, but I'm about to change all that.

I love collecting recipes, and I both admire and respect the bloggers who find and make those awesome recipes, and take the pics for their blogs.

But that's just not me.  I don't do that.  In the end sum of it, I'm a writer who can cook and loves recipes.  But I think I've finally found my niche in the food and cooking blogging world.

*** Cookbook reviews ***

ebooks to be more specific.  I have a kindle paperwhite, and amazon account, and a kindle for pc app, plus I can easily do pdfs as well.  I have a ton of free cookbooks that I've snagged off of Amazon, and I'm going to start reviewing them here in my blog.

So here's my opening cookbook review lineup:

Mastering Indo-Pak Cooking:  A must-have guide for every kitchen by Asim Iftikhar

The Sriracha Vegan Cookbook: 36 Sriracha Hot Sauce Recipes by Martha Drummond

So be looking for those.  In the meantime, I'll close with a recipe from an author friend of mine, Kris Austen Radcliffe.

Pumpkin sausage cornbread

1 package of Bob's Red Mill gluten-free cornbread mix
1 14oz can pumpkin
1-2 spicy sausages, your choice (we used Kentucky Bourbon)
1/2-1 tablespoon red pepper flakes

Follow the package directions, except substitute the pumpkin for the oil.  Bake in a preheated 12" cast iron skillet.  Make sure to generously grease with butter.

Pumpkin cornbread with Kentucky Bourbon Sausage, served with chicken and green beans for dinner and with poached eggs for breakfast.

Her hubby, Peter M Radcliffe says -- The breakfast was poaching eggs and wilting a little spinach, then plopping it on top of the cornbread. About as easy as it gets.

Monday, February 10, 2014

Special Valentine's Day Treat - Elegant Chocolate Covered Strawberries

Valentine's Day is coming up soon, and here's a super simple special valentine treat to make and share with your special someone or your family or for a party.  

Thursday, January 30, 2014

New feature! Recipes from Grandmother's Kitchen -- Chocolate Ginger Hazelnut Cake

Hey everyone!  I've found a neat website that doesn't mind if I share their recipes in my blog.  The website is -- -- So on to the recipe --

Chocolate Ginger Hazelnut Cake


1/4 cup butter
1/3 cup molasses
1/2 cup brown sugar
1 cup all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2/3 cup milk
1 egg, beaten
4 Tablespoons dark chocolate, chopped fine
Icing1/4 cup butter, at room temperature
1 1/2 cups confectioners sugar
1/3 cup cocoa powder
1 teaspoons vanilla
2 Tablespoons milk
1/2 cup hazelnuts, chopped


  1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking dish.
  2. Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Turn off heat once butter has melted and stir in chocolate.
  3. Add flour, spices and baking soda to pot, and stir well.
  4. Add milk, egg and stir until smooth.
  5. Pour into pan. Bake 45-50 minutes, until tester inserted in middle comes out clean. Let cool completely.
  6. To make the frosting. In a medium bowl, cream the butter, confectioners sugar, and cocoa. Beat in vanilla, 2 Tbsp milk. If icing is to thick add more milk 1 teaspoon at a time.
  7. Spread icing over cake and garnish with hazelnuts to serve.

Original Chocolate Ginger Hazelnut Cake Recipe found at Grandmothers Kitchen Recipes.