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    20 Recipes

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    I invented this recipe when my first cucumbers ripened in my garden. It was designed around using homegrown, organic produce. As a starting point, I checked this site for cucumber salad recipes. Nearly all of them used both sour cream and dill weed. I didn't have any sour cream or dill weed on hand, so I improvised with what I did have on hand, and it turned out great! It's also probably healthier because of the lack of sour cream

    Recipe #516880

    This was a kitchen experiment I did that came out incredibly well. The inspiration for the recipe came from a hot sauce I stumbled across in my travels, and the discovery of a wonderfully tasty and locally made fresh salsa. For those that want to recreate the recipe just as I posted it, The "Mangolian Sweet Heat" hot sauce can be found here: http://www.catchafirespicy.com/MongoliaSweetHeat.htm

    Recipe #454466

    This is something I've been experimenting with for a while. I've finally perfected the recipe. It's slightly spicy, very savory, and very delicious. It reminds me of a spicier version of the meatloaf I grew up with. I've marked the spicy ingredients as optional, for those that want to try this recipe, but make it mild.

    Recipe #454465

    This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!

    Recipe #448364

    We've all had that day - food in the house is running short. You can't get to the grocery store for whatever reason. You need something hearty for dinner. This was my solution on one of those days.

    Recipe #447719

    There will be two versions of this recipe posted on here - one is the traditional (and being able to be planned/shopped for), and the other is the improvised (because I'm snowed in and don't have half of the ingredients) version. This is the traditional version. For both versions, a baking stone and wooden peal are required.

    Recipe #412218

    This has long been a family tradition as an appetizer during the holidays. It's not the most healthy of foods, but is healthier than many other fried dough recipes out there since it's quick fried, and soaks up a lot less of the oil it's fried in. This is a recipe that's always a pleaser, and quite tasty when dipped in some sugar, or even by itself. The anchovy paste variant is my favorite. It doesn't taste like anchovy at all - instead it has a quite pleasant flavor, and almost omits the need for sugar dipping the finished product.

    Recipe #405902

    This was a one-off experiment that needed to be remembered. Flavorful chicken breast, sweet onions, and tender pasta. It has all of the makings of a hearty, yet healthy meal for the family! The preferred pastas are either rotini or angel hair, as both tend to hold the delicate flavors of the sauce better. Read the recipe before cooking, as some steps are slightly out of order for ease of writing the recipe.

    Recipe #403746

    I used this for a pizza party I had recently, and it was a huge hit! It works best with white pizzas (using olive oil and herbs or pesto as a sauce). The crust is amazingly tasty, and quite flavorful. It also cooks up incredibly crispy on the outside, and tender and chewy on the inside. It's a perfect pizza dough.

    Recipe #399420

    This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy!

    Recipe #395970

    This was an experiment I tried for dinner one night, and it turned out incredibly well! It all started because I was craving shrimp scampi, but didn't have several of the necessary ingredients. Instead, I improvised. This is the result.

    Recipe #388974

    This is an easy and tasty recipe for pork chops, particularly when you're bored with basic breaded and pan fried pork chops. Note that the nutrition information may be a bit off with this recipe, as the majority of the cider, salt, and oil is discarded. I find this recipe is best served with a side salad topped with my homemade raspberry vinaigrette dressing (the recipe for which can be found on my profile page).

    Recipe #387043

    This one is a family tradition. I practically grew up on it. My father, grandmother, and several great-aunts made their own variations of it. Regardless of the variation, it was always delicious. This is my own variation on the recipe, originally learned from my father. It goes great with an appetizer of Traditional Caprese Salad, a side of a fresh garden salad with Raspberry Vinaigrette Dressing, and with a dessert of Italian Orange Slices. This makes for a hearty Italian dinner, that is also health conscious - though I highly recommend a walk afterwords to kick-start the metabolism and burn the carbs. (All referenced recipes/appetizers/desserts can be found in my public recipes list.) Note: as various brands of angel hair pasta recommend different cooking times, you may want to adjust when you put the pasta in to cook. Typically, dried angel hair pasta is cooked to "al dente" (tender, but firm) within 3-5 minutes.

    Recipe #384417

    This is another healthy, low-calorie, and delicious recipe that has been handed down through the generations in my family. I remember this recipe being served as an appetizer or dessert at nearly every family meal. It was also occasionally made as a breakfast main course.

    Recipe #383992

    Caprese salad is a great main dish (lunch) or appetizer for a summer dinner. It goes best with a white wine, and is amazing when preceding a light pasta dish. When using as a main dish for lunch, double up the portions. This is a recipe that has been handed down through the generations in my family as long as anyone can remember. My grandmother (peacefully rest her soul) recalled learning this recipe from her grandmother. She also told stories of her grandmother recalling learning it from her grandmother. This is a truly old-world Italian version of this recipe. Many of the versions that people know have been Americanized or have been updated in some way. As best I can tell, this recipe is about as traditional as it gets.

    Recipe #383930

    An experiment that turned out well after a little tweaking. This is designed to be served as an entree, but will also go well over pasta if you remove the shells completely before cooking. Putting this over pasta will not be nearly as healthy as serving this dish by itself (pasta adds calories, carbs, and fat). I recommend accompanying this with a salad with my homemade vinaigrette dressing and a glass of white wine.

    Recipe #383141

    This is another recipe that was an experiment, but turned out beautifully. It also reheats well in a microwave for leftovers the day after - just don't reheat it at work - your coworkers will hate you.

    Recipe #383132

    This recipe was the result of an experiment. This was an experiment that went very well. This dish is a bit spicy.

    Recipe #382806

    This is a variation on a recipe my mother made during my entire childhood. The recipe is entirely hers, except for the raspberries. It's great as a low calorie, low sodium, low carb dressing.

    Recipe #382799

    This is one that I came up with while experimenting. I've been on a diet and trying to eat healthier, while not giving up flavorful foods. I was quite pleased with the results.

    Recipe #382125


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