Category Archives: Food

Yummy things

Making Butters

A few weeks back I saw on Pinterest how to make butter by shaking it in a jar. I tried it. It turned to whipped cream but nothing more, so I finished it with the mixer instead. It worked alright, but would have been better if I had a stand mixer with a paddle attachment.  But it still turned out okay.  I mixed in some Cajun seasoning to some of it. Not bad for my first go.

Homemade Butter  Homemade Butter And Buttermilk  Homemade Cajun Butter

Last weekend we were visiting Chad’s family and they had seen my posts on Facebook about my attempt at butter making.  So I’ve been given a couple special family heirlooms that belonged to Chad’s grandpa, and his great grandma before that.  I’ve heard that Chad’s grandpa spent much time using this as a kid.

Antique Butter Churn Family Heirloom

I was also given two wooden butter molds with it. They’re pretty cool too.

Antique Family Heirloom Wooden Butter Molds

So I was pretty excited to give this stuff a try when we got home.  Got it all washed up, because it was all pretty dirty, went to the store and bought some cream and waited for Kaden to get home from school so he could help.

Kaden Churning Butter Churning Butter

I think I got a little too excited and put too much cream in at first. Just because the jar has a line marking 4 quarts, does not mean to fill it that full with cream lol.  So I took about half the whipped cream out and finished it in batches. Much easier.  We had worn ourselves out.

IMG_20170221_180354 IMG_20170221_180618

Kaden and I took turns churning (Chad took a few turns too) and after  a while and some sore arms later, all our hard work had paid off and we had butter! And also a lot of buttermilk.

Pouring Out The Buttermilk

Lots Of Buttermilk

Butter! Lots Of Butter

After I got all the buttermilk separated out from the butter, I divided it and made them into different flavors. I made chili lime, garlic and herb, Cajun, Italian herb, regular salted, and Sriracha.

Homemade Flavored Butters

I tried out the butter molds too. Although, I haven’t quite figured out the trick to these yet. The butter didn’t want to come out of them even after setting in the fridge for hours.  This is supposed to be a pineapple but it’s kind of hard to tell.

Pineapple Butter Mold

All in all, this was a fun experience to get to use something young grandparents and family members past have used. I’m not sure I’d make a habit of using the butter churn, I think I’ll retire it and find a nice spot for it as a decoration instead. I think one of these days I’ll invest in a stand mixer. :)

White Country Gravy

Idaho Style Chicken Fried Steak Strips

Okay, so I’ve had this recipe in my old school, ACTUAL cook book for years now. I have no idea where I got the recipe from, but it’s so good, I’ve made is many times. Served with mashed potatoes and white country gravy…so so so good.

Idaho Style Chicken Fried Steak Strips


  • 1 1/2 lbs. boneless beef sirloin steak, cut into 1 in. thin strips
  • 1/2 cup flour
  • 2 Tbsp.  grill seasoning (I used a sriracha rub I had on had, but your favorite seasoning will work fine)
  • 2 cups buttermilk
  • 1 egg
  • 2 1/2 cups flour
  • 2 tsp. garlic powder
  • Salt & pepper to taste
  • 3 cups canola oil for frying

Beat together egg, milk, seasoning and 1/2 cup of flour in a large bowl. Add beef strips and toss until well coated.  Cover and place int the fridge for at least 2 hours.  Sift 2 1/2 cups flour with garlic powder, salt and pepper in a large bowl.  Remove steak strips from batter and allow excess to drip off.  Dredge each piece with seasoned flour and place on a baking sheet. Place in the freezer until firm, 1 hour to overnight. Heat oil to 370 degrees in fryer or skillet. Drop a few frozen pieces into oil and fry until golden brown on the outside, about 5 minutes. Do no overcrowd the pan.

White Country Gravy

This is the recipe I’ve used for years now. It’s easy and I always have all the ingredients on hand already, so I can make it whenever I need to.

White Country Gravy


  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 3 cups milk
  • 1 tsp. salt
  • Pepper to taste (It really depends on how peppery you like your gravy, I like mine to be pretty peppery. I also usually put a few shakes of Season All in, just for that little extra flavor)

Melt butter in saucepan over medium heat.  Whisk in flour.  Cook for about a minute, and gradually whisk in the milk. Stir in salt and pepper. Cook until thickened, stirring frequently.

Chicken And Noodles In Spicy Coconut Curry Peanut Sauce

Chicken And Noodles In Spicy Coconut Curry Peanut Sauce

I made this recipe for dinner tonight, and we liked it quite a lot. Even the Hubs, who doesn’t like anything with coconut milk or curry liked it and had seconds. :-) It’s too bad Kaden is sick with the flu, I think he would have liked it too, if it weren’t so spicy. But since I knew he wouldn’t be eating with us tonight, I kicked it up a notch…or two. I had 2 packages of Ramen noodles that I didn’t care for the flavor, so I threw out the packets and just used the noodles for this dish.  Pretty easy-peasy.Chicken And Noodles In Spicy Coconut Curry Peanut SauceRecipe:

1 lb. boneless, skinless chicken, cubed

2 packages of your favorite Asian noodles (I used Ramen)

1 Carrot, cut into matchstick slices

2 Stalks of celery, sliced thin

Oil for sauteing

For The Sauce:

3/4 cup canned coconut milk

1/2 cup canned petite diced tomatoes

6 Tbsp. peanut butter

2 Tbsp. fresh ginger, finely diced

2 Tbsp. soy sauce

2 Tbsp. Sriracha sauce (more or less to taste- we like it a bit spicy)

1 Tbsp. fresh lime juice (about 1/2 lime)

1 1/2 tsp. curry powder

1 tsp. chili paste (optional- I added it for that extra kick)

3 cloves garlic, minced

A pinch of salt

Cook noodles according to package instructions, drain and set aside.  Add all sauce ingredients in a sauce pan. Heat to a simmer; remove from heat and set aside. Pour a little oil in a skillet or wok. Cook chicken until no longer pink and cooked through on medium high heat. Remove chicken with slotted spoon and set aside. Add a little more oil to the pan if needed, and saute the veggies until soft.  Add chicken back to pan, along with the sauce and noodles. Mix well, and serve.

Sirloin Beef Tips With Mushroom Onion Gravy

Sirloin Beef Tips With Mushroom And Onion Gravy

Tonight I was in the mood for some good ‘ol comfort food. For me, that’s pretty much anything with mashed potatoes and gravy. :) In this case is was sirloin beef tips in a mushroom and onion gravy. So much yum.  Happy tummy. Happy family.

Sirloin Beef Tips With Mushroom Onion Gravy

Sirloin Beef Tips With Mushroom And Onion Gravy:

  • salt and pepper
  • garlic powder
  • 6 tablespoons all purpose flour
  • 3 tablespoons olive oil
  • about 1 lb.  sirloin steak, cut into large dice
  • 1 medium/large onion, diced
  • 6 tablespoons butter
  • 8 oz.mushrooms, sliced
  • 3/4 cup white wine
  • 1  1/2 cup beef broth
  • 3 tablespoons cornstarch


Mix the salt, pepper, and garlic powder together and combine with the flour. Heat the oil in a skillet. Dredge the steak pieces with the flour mixture.  Saute onions and cook until it is softened. Add the butter to the pan and then add the steak and saute until medium rare, about a minute. Then add mushrooms and cook until mushrooms begin to color, then remove the meat, onions, and mushrooms to a platter and keep warm.
Deglaze the skillet with the wine, making sure to loosen any browned bits, and let it reduce a little. Add the beef broth and bring to a boil, then return the reserved meat and vegetables back to the pan and simmer, covered, for about 1 hour, or until the meat is tender.Mix the cornstarch with a little of the cooking liquid to make a paste and add it to the simmering broth. When the sauce is thickened, serve the tips with rice or mashed potatoes, and a vegetable of your choice.

Easy Kung Pao Chicken And Copycat Panda Express Chow Mein

Easy Kung Pao Chicken And Copycat Panda Express Chow Mein

I made both of these recipes for dinner earlier this week. They both turned out really well. We ate all of the chicken, but the chow mein ended up being way more than two people need. So we still have quite a bit of that left in the fridge.  The chicken was pretty simple to throw together, which I love. I doubled the sauce ingredients, I like some extra saucy chicken. :)  The chow mein was pretty easy too. I got some Chinese noodles from the Asian grocery store, not exactly sure what kind they were, but they worked out alright. Hubs says the noodles were a bit too gingery, so may put less in next time. And maybe half the recipe lol. Other than that, dinner was a success! Definitely will be making these recipes again sometime, maybe even include them in this years annual Chinese Christmas stir-fry.

Easy Kung Pao Chicken And Copycat Panda Express Chow Mein

Kung Pao Chicken:

  • 1 pound chicken breast, cut into small pieces
  • ¾ cup corn starch + 1 tablespoon
  • ¼ cup canola oil
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon water

Cut chicken breast into bite sized pieces, place in a large plastic bag with ¾ cup of corn starch, lightly shake until all of the chicken is coated well.

Heat a large 12 inch skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.

Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.

Combine the next 6 ingredients in a small bowl or measuring up to make your sauce. Set aside.

Combine one tablespoon of water with one tablespoon of corn starch and mix well.

Drain off any oil that is in your pan and wipe clean, heat to medium, add in soy sauce mixture and corn starch mixture, add in chicken and stir until mixture is evenly coated and heated through.

Garnish with green onions, sesame seeds, and crushed red pepper if desired.



Copycat Panda Express Chow Mein:

  • Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons cooking wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 garlic clove chopped
  • 2 teaspoons fresh ginger minced
  • 2 tablespoons green onions minced
  • 1/4 teaspoon sesame oil
  • Chow Mein ingredients:
  • 14 ounces of lo mein noodles, or 2 packages of Yakisoba noodles (dry) prepared without seasoning packages
  • 2 tablespoons cooking oil (use vegetable, olive oil, or oil of your choice)
  • 2 cups nappa cabbage sliced
  • 1 large white onion sliced thin
  • 3 stalks of celery cut diagonally into 1/4 inch slices

In a small bowl, whisk together soy sauce, sugar, cooking wine, oyster sauce, hoisin sauce, garlic, ginger, green onions, and sesame oil; set aside.

Prepare  noodles by placing in boiling water. Cook according to package directions. When noodles are done, drain them.

Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes, the onions will begin to become translucent. Stir in cabbage until heated through, about 1 minute. Add noodles  and  sauce, stir until well combined and the noodles are heated through, about 2 minutes. Serve immediately


Copycat Buffalo Wild Wings Spicy Garlic Sauce

Buffalo Wild Wings Spicy Garlic Copycat Sauce

This past weekend, I ended up in a pinch to get a quick and easy dinner made. The sauce is supposed to be like the Spicy Garlic sauce from Buffalo Wild Wings. I’ve been wanting to try this out for a while now, so it seemed like a good time. I threw together the sauce really quickly and easily. I was pretty impressed that it really did taste like theirs. And it was super easy, so that’s a plus. I tossed some Tyson breaded chicken strips in it and we made wraps. It would have been better if I had had time to actually make my own chicken strips, but oh well. It turned out alright anyways.

Copycat Buffalo Wild Wings Spicy Garlic Sauce

1 cup Frank’s red hot sauce (I only had 1/2 cup of Frank’s so I used another 1/2 cup of other hot sauce)
1/3 cup vegetable oil
1 teaspoon sugar
 1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne powder
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

In a small sauce pan combine first seven ingredients. Heat over medium heat until sauce begins to boil. Reduce heat and simmer for five minutes. Remove pan from heat and allow to cool for 10 minutes. Whisk egg yolk and water together. Add cornstarch and continue to whisk until cornstarch is completely dissolved. Slowly add warm hot sauce mixture to egg mixture. Continually whisk to create an emulsion. Cover sauce and chill until needed.

Makes 1 1/2 Cups

Pan seared lemon caper chicken

Lemon Caper Pan Seared Chicken

I tired out this recipe for dinner last night. It ‘s my first time cooking with capers since I found out what they were. They are in fact, not small fish like I thought. 😛 This chicken was really simple to make and really good. I will probably not put in quite as much lemon juice next time though. I doubled the pan sauce. I like sauce.

Pan seared lemon caper chicken

The Recipe:

Pan Sauce:

  • 6 Tablespoons chicken broth 
  • 2 Tablespoons lemon juice 
  • 2 teaspoons drained capers


  • 4 trimmed boneless, skinless chicken breasts
  • Salt and ground black pepper
  • Flour for dredging
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil

Combine the pan sauce ingredients in a bowl and set aside.

Season the chicken breasts on both sides with ample salt and pepper. Put a handful of flour in shallow dish. Dredge chicken in flour coating well.

Heat 2 tablespoons of the butter and the oil in a large skillet over medium heat.

Before adding the chicken, test the heat of the pan by flicking in a little of the dredging flour. If the flour sizzles enthusiastically and immediately turns golden, the pan is ready. Add the chicken and cook for about 4 minutes without moving the breasts. Then, turn them over and cook for another 3 or 4 minutes on the other side.

Transfer the chicken to a plate and keep warm. Add the pan sauce ingredients to the hot pan and boil, stirring and scraping up the browned bits in the bottom of the pan. Add the remaining tablespoon of butter and whisk until smooth and glossy.Spoon the sauce over the chicken and serve immediately.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

This was a new recipe for me, but I will definitely be making it many more times. These were some of the best enchiladas that I’ve ever had. Oh my goodness.  We’ve never been happier to eat leftovers.

Honey Lime Chicken Enchiladas

The Recipe:

  • 2 lbs. shredded, cooked chicken
  • 6 tbsp honey
  • 5 tbsp lime juice
  • 1 tbsp chili powder
  • 2 cloves minced garlic
  • 1 lb. shredded Monterrey Jack cheese, divided
  • 1 (16 oz) can green enchilada sauce (I couldn’t find a 16 oz can so I used 2 10 oz cans. Enchiladas can never have too much sauce, right?)
  • 1 cup heavy cream
  • 10 flour tortillas
  • chopped cilantro for garnish


Preheat oven to 350 degrees.  In a medium bowl, combine honey, lime juice, chili powder and garlic; toss with shredded chicken and marinate for at least 30 minutes.  In another medium sized bowl, combine the enchilada sauce and cream.  Pour 1/2 cup of the sauce mixture into the bottom of a 9×13 baking dish.  Fill the tortillas with chicken and cheese and roll, reserving 1 cup of cheese for topping.  Place enchiladas seam side down into prepared pan.   Pour remaining sauce over the top and sprinkle with remaining cheese.  Bake about 30 minutes or until cheese is bubble and golden brown. Sprinkle with chopped cilantro just before serving.

Cajun Chicken Pasta

Cajun Chicken Pasta

This is another recipe that has earned being made multiple times.  I love pasta and I love Cajun and also chicken, so this recipe it perfect to me. Yum. Yum. YUM.

Cajun Chicken Pasta

The Recipe:

  • 2 boneless skinless chicken breasts (cut into small strips)
  • 4 ounces linguine (cooked to package directions)
  • 2 teaspoons Cajun seasoning( I ended up using way more)
  • 2 tablespoons butter
  • 1 green onion (thinly sliced)
  • 2 cups heavy whipping cream
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • ¼ cup Parmesan cheese


Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.  In a large skillet over medium heat, melt butter.  Add chicken and saute the chicken for 5 to 7 minutes or until the chicken is fully cooked.  Reduce heat to low.  Add green onions, heavy cream, basil, salt, garlic powder and black pepper. Cook until heated through. Pour over hot linguine and toss with Parmesan cheese.