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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!


Member Since 20 Feb 2014
Offline Last Active May 23 2018 02:59 PM

Topics I've Started

Cheese blintzes...

24 February 2017 - 03:10 PM

Yet another unhealthy recipe from me!

Blintz recipe:

1 cup flour
3/4 cup milk
1/3 cup sugar
1/4 cup water
4 large eggs
1 tsp vanilla extract (not that fake crap)
Pinch or two of salt

Cheese filling recipe:

1 cup of cottage cheese (drained)
8oz package cream cheese (softened)
1/4 cup sugar
1 tsp vanilla extract (again, use real)
1 egg yolk
Lemon juice or zest to taste (optional)

Mix all blintz ingredients in a bowl until smooth. Set in fridge for now.

Now I take the cottage cheese and put in a cheesecloth and squeeze out the excess whey. Now mix all filling ingredients. Put in fridge.

Take an 8" or so skillet and spray with Pam. Pour about a 1/4 cup of blintz batter into pan and immediately swirl around the bottom to create a thin layer covering the bottom. It'll be like a tortilla. Cook until lightly browned and flip and brown that side. Place on plate and repeat until batter is used up.

Take blintz "tortillas" and put a scoop of filling in the center and fold/roll like a burrito. Repeat.

Next I like to either put a bit on oil in the pan and fry them on each side until browned and crispy or I put them in baking pan sprayed with Pam and throw them in the oven at 200 degrees until warmed up. Just depends on my mood (today was done in the oven).

I put a little dark chocolate drizzle on these today, but fruit pie filling goes great on them. Or whipped cream. Or whatever else that sounds good.


Tomato soup... The right way! ;)

23 February 2017 - 12:10 AM

Who here didn't cherish this simple dish as a child? Back then it was Campbell's and Bunny bread with American cheese. Well here is my take on this classic...

46oz can of tomato juice
28oz can petite diced tomatoes
1 Vidalia onion, diced
3/4 stick unsalted butter
1/4 cup sugar
3 chicken bouillon cubes, crushed
1-1/2 cups heavy cream
1-2 teaspoons coarsely ground pepper
1-1/2 Tbsp dried basil
1-1/2 Tbsp dried parsley

In a large pot melt butter and saute onions until translucent. Add tomato juice, diced tomatoes, sugar, crushed bouillon cubes and pepper. Mix well. Test the acidity and add more sugar 1 Tbsp at a time if needed. Bring to just boiling. Kill the heat and add parsley, basil and cream. Mix and serve.

I made mine with a brie and swiss grilled cheese sandwich on sourdough bread. I like using Land O' Lakes garlic and herb spread to butter the bread. I also cook mine on a lower heat setting so the cheese gets really gooey.

Unfortunately, I forgot to take pictures as I was too busy stuffing my face.

Vegetarian korma... with chicken?!

20 February 2017 - 01:46 PM

I often make korma as a veggie only side dish, but today I made it with a bit of yard bird as a main dish. Same recipe I always use, I just cut the vegetables in half substituted chicken.

Couple tablespoons of vegetable oil
1 lb chicken, diced
1/2 an onion, diced
1 Tbsp minced ginger root
4 cloves garlic, minced
1 large potato, diced
1 cup shredded carrots
1 jalapeno, diced
3 Tbsp ground cashews
1/2 cup tomato sauce
1-1/2 Tbsp curry powder
2 tsp kosher salt (or to taste)
1/2 bell pepper, diced
1/2 cup peas
1 cup cream

Heat a bit of oil in a pan and brown your chicken. Set aside.

Saute onion until soft then add ginger and garlic and saute until fragrant.

Add jalapeno, carrots, potatoes, tomato sauce, cashews, curry powder and salt. Mix and cook until potatoes are just tender.

Add chicken, bell pepper, peas, cream and simmer for 10 minutes or so.

Stuff face.







Needed a break

01 February 2017 - 08:54 PM

Had a rough patch a while back and decided to step away from social media for a while and focus on my family and starting our own business. I used to post under Pariah/TrueNorthReptiles, but for the life of me, I can't remember my login info. Figured I'd drop in and see how everyone was doing. Looks like things are still the same.

Special brew for my Viking brother...

04 May 2016 - 12:21 PM

I've been into homebrewing for about a year now and I am sailing into uncharted waters starting today at the request of my Viking buddy. I have been tasked with making mead. This will be my first batch, so pray to Odin I don't screw this up.