Chicken and Chickpea MaSala


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon each of salt and pepper plus more to taste
  • About 28oz cans of cut up tomatoes of some sort. Chopped, crushed, whatever
  • Spinach. I used fresh and chopped in to thin strips. You could probably use frozen.
  • Some ground sumac. You could just add lemon instead.
  • Chopped fresh cilantro leaves plus more for serving
  • Chopped Brussels sprouts
  • Chopped cauliflower
  • Rotisserie chicken. Precooked is wonderful
  • Optionally add some tofu
  • Cup of chicken stock or broth. Veggie broth is fine too
  • 1 can chickpeas, rinsed and drained
  • 1 teaspoon Garam Masala


  1. Heat butter. Sauté onions, garlic, and ginger.
  2. Add cumin, coriander, turmeric, and chili pepper stirring frequently, until aromatic, about 30-60 seconds.
  3. Add crushed tomatoes and spinach. I also added a bit of flour to thicken. Maybe that’s crazy.
  4. Add cilantro (leave some to top for serving), the chicken stock, and the chicken. Cook for some time to let flavors develop and cook in to the chicken. 5-10 minutes?
  5. Add chickpeas, sumac/lemon. Simmer a few minutes for peas to pick up flavor.
  6. Add garam masala. And you’re done! Serve with remaining cilantro leaves. 

Crawfish Fettuccini

Uh I hope I remember what I did. No Velveeta in this recipe.


  • 1 Medium or large onion, chopped
  • Some chopped celery. 3-4 ribs
  • 1 Bell pepper, chopped
  • 1-2 Green onions, chopped
  • 3-4 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • Some chopped parsley. I did 1/2 cup to 2/3 cup
  • 1-2 Pounds crawfish tails. I used frozen crawfish as that was already shelled and cooked.
  • Option – chicken. I used rotisserie chicken and cut the crawfish to 1 pound. Precooked chicken is awesome.
  • 1 chopped jalapeño. If you want it less spicy, don’t include seeds
  • 1/2 pound grated sharp cheddar cheese
  • 1 Pint Half-and-Half
  • 3 cloves of garlic, minced
  • 3 Tablespoons creole or Cajun seasoning. I used Tony’s Creole Seasoning.
  • 1 Pound Fettuccine
  • Parmesan for topping


  1. In a large pot or Dutch oven, sauté onions, celery, bell pepper and green onions in butter until tender.
  2. Now is probably a good time to get your water started for the pasta.
  3. Add flour, parsley, crawfish, and chicken. Cook for a few minutes.
  4. Add relish, cheese, half-and-half and garlic.
  5. Simmer until it thickens. I would start your pasta during this time, but make sure to give your crawfish sauce time to simmer and thicken.
  6. Add Cajun/creole seasoning. Add any extra salt and pepper to taste.
  7. Serve sauce on top of pasta and sprinkle on parmesan.

Everything But The Bagel Seasoning

  • 2 tablespoons poppy seeds.
  • 1 tablespoon white sesame seeds.
  • 1 tablespoon black sesame seeds.
  • 1 tablespoon plus 1 teaspoon dried minced garlic.
  • 1 tablespoon plus 1 teaspoon dried minced onion.
  • 2 teaspoons flaked sea salt or course salt.

Got it from this website:

Hidden Valley Ranch Crackers

Ted style. Based on this recipe:

  • 2 packages of oyster crackers
  • 1/4 cup of canola oil
  • 1/2 packet of Hidden Valley Ranch
  • 2-3 tablespoons of dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper

Mix seasoning and oil together. Mix with crackers in a bowl.

Bake on 1 or 2 cookie sheets at 250F. Bake 10 minutes, stir, then bake another 5-10 minutes.

Chocolate Chip Cake


  • 1 package yellow cake mix
  • 1 package vanilla instant pudding (3.4 oz)
  • 6 oz chocolate chips
  • 1/2 bar of Baker’s German sweet chocolate, grated
  • 2 tablespoons powdered sugar
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 4 eggs
  • Bundt pan


  1. Preheat oven to 350F.
  2. Mix cake, pudding, milk, oil, and eggs in a large bowl.
  3. Fold in 1/2 of grated chocolate and 6 oz of chocolate chips.
  4. Bake at 350F for 50-60 minutes in a well greased/sprayed bundt pan.
  5. Mix powdered sugar and the other 1/2 of grated chocolate.
  6. Sprinkle over hot cake when it’s done. Ok to wait until it’s cool too.
  7. If doing birthday candles, you may want to wait until after blowing out the candles.

Cincinnati (Wisconsinnati) Chili

This is the original. Skyline is our favorite when we can get it.
But when we can’t get Skyline, we use these packets to cook it at home.

We don’t follow the instructions on the packet. Feel free to try it the instructions on the packet, but I think our method results in a thicker, less fatty, and better tasting chili. We only use half a chili packet per recipe. But we also cut the water in half because we prefer thicker chili.

Here is is our take on Cincinnati chili. I’ll dub it Wisconsinnati Chili. Here’s what you will need, and I have more pictures below.


  • Ground beef. About 1 lb, but less is ok too
  • Shredded cheddar cheese
  • Spaghetti. I prefer non-whole grain for best flavor 😁
  • 6oz tomato paste
  • 1 can of kidney beans
  • Oyster crackers. The small ones are best for this
  • 1/2 packet of Cincinnati chili seasoning


  • Brown the beef. Pretty straight forward. Drain the beef to remove extra fat and grease.
  • While the beef is cooking, open the can of kidney beans, drain, and rinse them.
  • Once the beef is cooked and drained, return the beef to the pan. Add kidney beans, tomato paste, half a packet of Cincinnati chili mix, and 3 cups of water. Stir and mix together. Let simmer for 10-20 minutes until flavor cooks through and sauce thickens a bit.
  • I usually start the pasta water boiling while the chili simmers. That way when the pasta is done, the chili has simmered and thickened.
  • Once pasta is ready, eat it! Serve pasta, with chili on top, and then cheese on top. Add oyster crackers or just eat the crackers on the side.


Kidney beans and tomato paste
Browning the beef
Browned and drained
Beef, beans, tomato paste, chili mix, and water
Mixed together and ready to simmer
Simmer and reduced/thickened

Gallo Pinto

Seems like lots of variations on this one, but it’s hard to go wrong with rice and beans. What I’ve been doing so far:

  • 3 cups of cooked rice (some people recommend day-old refrigerated rice but not necessary)
  • 1 can of black beans with liquid
  • 1/2 or 1 cup of onion
  • 2 cloves of garlic, minced
  • Diced bell pepper (as much as you like, but I usually do about 3 tablespoons)
  • 2 tablespoons of cilantro
  • 3 tablespoons of Lizano salsa
  • Salt and pepper if you want

If you have no Lizano, you can substitute Worcester, but maybe cut back on how much you add (do 1 tablespoon instead of 3). I’ve also seen some recipes add a teaspoon of ground cumin and ground ginger as well.

It’s better if you use dried beans that you precook because they’ll have a firmer texture (unless you overdo it), but canned works fine. If you use dried beans, keep the cooking liquid to add to the gallo pinto. Precook the dried beans with bay leaves, cilantro, and garlic in the liquid.

So I put measurements here but I never actually measure anything. Again it’s hard to go wrong with this recipe. Or add more of one thing and less of another depending on what you have.

To make the gallo pinto:

  • In a deep frying pan, sautee onions for a couple minutes.
  • Add bell pepper and cook another couple minutes.
  • Add garlic for half a minute.
  • Add beans and liquid. Stir to mix but try not to smoosh the beans. Bring the mixture to a simmer. I usually add the Lizano at this point too so it mixes in to the liquid.
  • Add rice and break it up to mix in thoroughly. Sautee for a couple minutes and season with salt/pepper to taste.
  • I serve with fresh chopped cilantro mixed in or as a garnish.

Fried eggs go well with this dish, as do sweet sautéed plantains.

Baked Salmon

Adapted another recipe I found. For my own reference:

  • Slab o’ salmon
  • Brown sugar (1/4 to 1/3 cup)
  • Orange zest. I’ve tried lemon but I prefer orange for a different flavor
  • Salt and pepper
  • Your favorite seasoning that has a little kick. I usually use Cajun, but also just mixed random amounts of chili powder, paprika, etc.

Mix the seasonings together.

Let the salmon warm up from the fridge a bit. Easiest if you line your baking sheet with foil or you’ll likely have a mess of burnt brown sugar to clear off your pan. Put the seasoning on and give it a little time to soak in. 15-30 minutes should be good.

Bake at 400F, 15-25 minutes. Broil at the end to caramelize the brown sugar some more.


Southwestern Turkey Soup

Good, simple recipe:

We’ve bee modifying the recipe as needed, like different cheeses and such.

  •  1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded Monterey Jack cheese

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.