Monday, November 29, 2021


SOUR CREAM FAN ROLLS yields 15 rolls
3-4 cups all purpose flour
1/4 cup fine sugar
1 tablespoon active dry yeast
3/4 teaspoon sea salt
1/8 teaspoon baking powder
1 cup sour cream
1/2 cup water
3 tablespoons butter, cubed
1 LARGE egg, lightly beaten

  • In a large bowl combine 1 1/2 cups flour, sugar, yeast, salt and baking powder. Set aside.
  • In a small saucepan heat sour cream, water and butter to 125°.
  • Add to dry ingredients and beat on medium speed 2 minutes.
  • Add eggs and 1/4 cup flour. Beat 2 more minutes.
  • Stir in enough remaining flour until a soft dough forms.
  • Turn out onto a lightly floured surface.
  • Knead until smooth and elastic, about 5 minutes.
  • Place in a greased bowl, turning to coat the dough. Cover with a cheesecloth and let rise in a warm place until double in size, about 1 hour.


  • Punch down dough and turn out onto a lightly floured surface. Divide in half.
  • Roll each portion in a rectangle about 9×23.
  • Cut the dough into 1 1/2 inch pieces.
  • Stack 5 strips together.
  • Cut into 1 1/2 inch pieces and place cut sides up in greased muffin cups.
  • Repeat until all dough is used.
  • Cover with cheesecloth and place in warm area to let rise again until doubled, about 20 minutes.


  • Bake at 350° for 20-25 minutes or until golden.
  • Cool on wire racks.

Saturday, November 20, 2021


Today would have been my dad’s birthday. In his honor I bake a cake each year. This year I chose this yummy apple cake because this is the perfect season for a spiced apple and sweet glazed simple apple cake that fits like your favorite sweater or boots. It also makes the perfect dessert for any fall gathering, church supper or just plain old comfort food for brunch that is sure to bring a smile to everyone’s face. A little spicy and a little sweet, but seriously comforting each and every bite.


3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 teaspoons apple pie spice
1 1/2 cups avocado oil
2 cups sugar
3 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
1 teaspoon FRESH lemon juice
3 medium apples, peeled and thinly sliced
1 cup chopped toasted walnuts
1/2 cup shredded coconut, (optional)
1 cup golden raisins
1/4 cup rum

  • Preheat oven to 300°.
  • In a small bowl pour rum over raisin and set aside.
  • Spray bottom of a 10 inch spring form pan with non-stick cooking spray. I like my square shaped spring form pan.
  • Whisk together flour, baking soda, salt and apple pie spice. Set aside.
  • In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes.
  • Beat in vanilla and lemon juice.
  • Add dry ingredients; stirring just until moistened.
  • Drain raisins well.
  • Fold in apples, raisins, walnuts and coconut if using (batter will be thick).
  • Transfer to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 55- 60 minutes.
  • Cool cake in pan on rack.

1 cup powdered sugar
2 tablespoons FRESH lemon juice

  • Whisk together the powdered sugar and lemon juice until well blended and smooth.
  • Drizzle over cake.
  • ENJOY!

NOTE: Japanese pears or crisp red pears work really nice in this cake also.


A couple years ago one of my favorite restaurants had a starter plate of Pork Belly Lollipops with sliced pears and gochujang caramel dipping sauce. I’ll tell you when you ate that it was like the scene in the deli with Meg Ryan from When Harry Met Sally because they were just that good! This recipe comes pretty close to being equally as good. Unfortunately, the picture could have been better 🙁 I guess I’ll just have to make them again.

PORK BELLY on CARAMELIZED PEARS adapted from So Delicious

When pork belly is cooked right it is so soft that it literally melts in your mouth. Add the perfect fruit and sauce, well you’re in heaven!

1 pound pork belly, thin slices
1/2 tablespoon avocado oil
FRESH ground sea salt and black pepper

1/2 teaspoon garlic powder
1/2 + 2 tablespoons butter
2 tablespoons Bragg’s liquid aminos
1/4 cup water
1 pear, sliced thin
2 tablespoons gochujang

1 heaping tablespoon brown sugar

¼ cup QUALITY brandy

  • Heat the avocado oil and 1/2 tablespoon butter in a skillet and add the pork belly slices.
  • Season with salt, pepper, and garlic powder.
  • Add pork belly pieces fat side down.
  • When the pork belly pieces start to sizzle, add the liquid aminos. or soy sauce
  • Stir, cook for 1-2 minutes, then add the water.
  • Cook until the pork belly is cooked through and the sauce reduces.
  • Take another skillet and melt the remaining butter on high heat.
  • Add the pear slices, gochujang, brown sugar, and cognac, whisking together.
  • When the liquid starts to simmer, remove the pan from the flame and quickly (so the pears don’t absorb too much alcohol) light it using a long barbecue lighter.
  • Cook for 2 more minutes, then set aside.
  • Serve immediately drizzling extra sauce over top.


We had a power outage the night I made this dish. The power went off and on so many times I lost count. It came on and stayed on for quite awhile so I actually started dinner as planned. Of course half way through it went off again making it difficult to get decent pictures. Fortunately, the power outage didn’t affect the flavor 😀

2 LARGE poblano chiles
3 tablespoons unsalted butter
1/2 cup diced yellow onion
1 1/2 cups homemade chicken bone broth
1 heaping tablespoon WONDRA flour
2 tablespoons WHOLE buttermilk (not reduced fat)
FRESH ground sea salt and black pepper, to taste

  • Using long tongs , blacken each chile over flame.
  • Add chiles to a bowl and cover with saran for 10 minutes to steam.
  • Using the plastic wrap or gloves, rub the chiles to remove the blackened skin.
  • Remove stems and seeds before FINELY dicing the chiles.
  • Melt 1 tablespoon of the butter over medium heat in saucepan.
  • Add onions and half of the chiles, cooking 3-4 minutes until onions are soft.
  • Add onion mixture to blender with 1/2 cup of the chicken stock and process until smooth.
  • Melt remaining butter in saucepan over medium heat.
  • Whisk in flour, reduce heat to low and cook 3 minutes until golden.
  • Increase heat back to medium and whisk in chile puree and remaining broth, cooking 2-3 minutes until thick enough to coat the back of a spoon.
  • Stir in the buttermilk and heat gently 2-3 minutes allowing the  flavors to blend.
  • Season with FRESH ground sea salt and black pepper to taste.


  • Chiles can be prepared a few days in advance and refrigerated until needed.
  • In a pinch you can use a LARGE can of Hatch chiles.



4 boneless pork chops
1 orange or lemon sliced ¼” thick
½ cup orange or lemon juice
¼ cup QUALITY honey
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon FINELY chopped thyme or rosemary
FRESH ground sea salt and black pepper

  • GENEROUSLY season both sides of pork chops with the FRESH ground sea salt and black pepper .
  • Preheat sauté pan on medium heat, and add butter.
  • Once butter is melted, sauté both sides pork chops for 5 minutes per side.
  • Remove pork chops from pan and set aside.
  • Using the same pan, sauté garlic, thyme or rosemary and orange or lemon slices for 2 minutes.
  • De-glaze pan with juice and honey and simmer for 3 minutes.
  • Return pork chops and any liquid from resting period to sauté pan
  • Baste chops for 3 minutes, or until meat thermometer inserted into thickest part reads 145°F.

Saturday, November 13, 2021



Are these pork chops tender? Tangy? Sweet? Sour? Salty?  Nope, they are ALL these adjectives making them PERFECT!

1000 Island Tangy Pork Chops are the most delicious, tender and tangy Pork Chops around ! The  Dressing gives the chops a wonderful sweet-salty taste with a delicious stickiness.

Prep Time 10 minutes Bake Time 1 hour 30 minutes Total Time 1 hour 40 minutes

1 packet Lipton Onion Soup Mix, ground to dust
FRESH ground sea salt and black pepper
6 Pork Chops, trimmed of excess fat
2 tablespoons QUALITY Avocado Oil
1/2 cup Apricot Jam, (not chunky)
1/3 cup 1000 Island Salad Dressing
1-2 cloves garlic, minced
1 teaspoon Mustard Powder (optional)

  • Preheat oven to 350°.
  • Spray a large baking dish non-stick cooking spray.
  • Mix the soup mix with a generous amount of FRESH ground black pepper.
  • Dredge the pork chops in the soup mix.
  • Heat the oil and brown the Pork Chops on both sides.
  • Transfer the Chops to the prepared oven dish.
  • Combine the apricot jam, 1000 Island dressing, garlic and Mustard Powder (if using) in a small mixing bowl.
  • Pour over the pork chops.
  • Cover with lid .
  • Bake 1 – 1 1/2 hours or until the pork chops are tender and cooked through. Turn chops half way through the cooking time.


  • I list the mustard as optional because of a life threatening allergy, but am told it really makes the dish 😀
  • Tart red cherry or Pineapple jam or even orange marmalade work also for a flavor change!

Tuesday, November 9, 2021



1 tablespoon salt
5 cups small shell pasta*  
1 1/4 cups penne pasta*  
1 cup egg noodles*  
2 tablespoons avocado oil
2 small cans tuna in water, drained WELL  
1 1/2 cups sweet pickles with their juice  
1 3/4 cups Duke's mayonnaise  
1 cup celery, diced
1/2 cup sour cream  
2 tablespoons apple cider vinegar  
1 1/2 tablespoons dried tarragon leaves  
FRESH ground sea salt and black pepper  
chopped red onion  
chopped tomatoes
  • Bring a LARGE pot of salted water to a rolling boil.
  • Add all of your pastas and cook for about 8-10 minutes until al dente.
  • Drain pasta and cool by running cold water over pasta in strainer.
  • Drain pasta completely and immediately coat with canola oil to prevent sticking.
  • Drain pickles, reserving juice and chop pickles.
  • Drain tuna completely and use a fork to break apart into flakes.
  • Whisk mayonnaise, sour cream, pickle juice, vinegar, salt and pepper until well blended.
  • Fold in tuna and pickles into dressing.
  • Combine the dressing and cooked pasta, mixing thoroughly.
  • Serve over a bed of lettuce with chopped red onion and tomatoes.

NOTE 1*: or 2 pounds of your desired pasta mix  

ORIGINALLY posted 9-16-2017 but needed a serious updated picture! Save Save