This is my take on a Korean classic. Pork, kimchi, and gochujang are key players, and the toasted bun brings texture. Bacon is not traditional, but I’m a rebel. The mayo cools everything down, and the Asian seasoning ties everything together. I used pork from Happy Family Ranch, bacon from Hayfield Farms, Asian seasoning from…

Holiday pot lucks can be a problem. You don’t have a lot of time, money or energy. What to make? The same old dish? Nah, let’s do something tasty, easy, and memorable. This is a an Americanized Crab Rangoon – 7 ingredients, 45 minutes, done and done. I used crab claw meat to reduce the…

Every couple of years I add something new to the Thanksgiving meal. Sometimes it’s just because and sometimes it’s for a specific person at the table. This one is for my younger daughter who is a vegetarian. I alway do a traditional stuffing and a chorizo cornbread stuffing (both on the blog). This year mushrooms…

This recipe started out as Mexican pumpkin brittle and then ended up as cookies – funny how that happens with my cooking. We have double chocolate, pumpkin seeds, cayenne, and cinnamon. I added cornstarch for a softer cookie. Now, the first batch had a 1/2 teaspoon of cayenne, but that was a lot; you can…

Rice pudding is a grandma dessert; you know, like at the all-you-can-eat buffet. Well, it is time to update this dish. Lots of cinnamon, but we introduced key lime and dried mango; the raisins missed the boat. (They showed up in the 1970’s.) I hope you like it. 1 cup long grain rice, washed1/4 cup…