Pineapple Sweet Chili Salmon


Found this recipe via Tasty and we loved it, though we think its just a tad on the spicy side. So modifying the original recipe to our tastes.


  • 1 Pineapple, whole
  • 1/2 Cup Sugar
  • 1/2 Cup Water
  • 1 Tsp Chili Flakes
  • 2 Tsp Salt
  • 2 Cloves Garlic, Minced
  • 2 Salmon Fillets or 1 Lb Shrimp (de-veined and shelled)

Cooking Directions

1. Preheat oven to 375ºF (190ºC)

2. Cut pineapple in half lengthwise, cutting from root through leaves.

3. Hollow out the pineapple by slicing around the perimeter, leaving a 1/2 inch border.

4. Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the service bowl for the salmon/shrimp.

5. Add pineapple and water to a blender and blend until smooth.

6. Pour pineapple puree into a saucepan set over medium heat.

7. Add sugar, chili flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce has become lighter in color and slightly thickened.

8. In a separate small bowl, combine cornstarch with water to make a slurry. Add Slurry to the sauce, cooking until sauce has thickened, about 4-7 min.

9. Remove the pan from heat.

10. Place the salmon fillets/shrimp on a parchment paper-lined baking sheet and cover each fillet with the sauce.

11. Bake for 12-15 min, depending on your desired doneness.

12. Serve in the pineapple bowls over rice with extra pineapple sweet chili sauce on the side.

Pizza Dough


Nothing Special, but when making homemade pizza this is the go to dough.



  • 2 1/4 Tsp Active Dry Yeast (1 Packet)
  • 1 1/2 Tsp Granulated Sugar
  • 1 Cup Warm water (105ºF – 115ºF)
  • 3 Cups bread flour (can use bleached or all-purpose flour)
  • 1 1/2 Tsp Kosher Salt
  • 1 Tbsp Olive Oil for dough and a little more in the bowl for rising


Cooking Directions

  1. Preheat oven to 500ºF and place pizza stone in to preheat as well.
  2. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until the mixture gets foamy, if after 10min no foam appears toss in trash and try a new packet of active dry yeast.
  3. Place the flour, salt and olive oil in the work bowl of a food processor.
  4. Pulse about 5 times to mix; scrape down the sides of the bowl. With the motor running, slowly pour the liquid yeast mixture through the feed tube. Process until a dough ball forms. Continue to let the machine run for an additional minute to knead.
  5. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft free place for ~1 hr or until dough has doubled in size.
  6. Place dough on a lightly floured surface and gently fold over to deflate the dough.
  7. Form into desired crust size(s).
  8. Bake in oven for 5-7 minutes with desired toppings.


Grandma Eunice’s Borscht


Family Borscht Recipe


  • 2 Bunches Beets (roughly 6 beets)
  • 1/2 Cup lemon juice
  • 1 Large Onion, grated
  • 1 Pkg Onion Soup Mix
  • 3/4 Tsp White Pepper
  • 1 Cup Brown Sugar
  • 1 1/4 Cup Vinegar
  • 2 Tbsp Beef Bullion (Better than bullion)
  • 1.5 Tbsp Salt
  • 1 Cup Dark Red Jam (cherry or strawberry)


Cooking Directions

1. Wash Beet thoroughly.

2. Cut stems one inch above beets and boil beets 20 min. Cool beets and remove skins and grate cooked beets.

3. Select good leaves and stems and chop finely.

4. Place beets and tops with 4 qt. water in a stock pot.

5. Mix all other ingredients and pour over beets.

6. Boil 20-30 min. adjust for sweet and sour taste.

Chili Relleno w/ cheese


This is my all time favorite Mexican food dish. This takes me back to growing up and my mom making these. I like to serve these with any one of the following sauces, Surf Sauce (Cilantro Lime sauce)Pico De GalloAvocado Tomatillo Salsa.


  • 4 Pasilla Chili’s
  • 5 Eggs
  • 1.5 Cups Flour


Cooking Directions

1. Set oven to broil. After preheating for 10 min place the chilies on a oven tray and broil on top rack for 5-7min per side. They should be lightly burnt/blistered on the skin.

2. After broiling the 2nd side of the chilies remove from oven and immediately place in a plastic zip-lock bag. Place in the fridge for 10 min to allow them to cool.

3. After chilies have cooled remove from plastic bag and remove skins from the chilies. Make sure to leave the stem.

4. Separate the egg yolks from the egg whites, keep 2 yolks in a bowl and the rest of the egg yolks can be disposed of.

5. Preheat a large frying pan with vegetable oil so that it is about 1/4 deep with oil.

6. Beat the 5 egg whites with a hand mixer on high for approx 10-15 min. It should form a foam that has small white bubbles and the foam should be able to support its own weight. Add the 2 egg yolks and continue beating until the egg yolks are incorporated as well.

7. Stuff chilies with cheese, then dredge in flour and dip into egg white mixture. Add coated chilies to frying oil.

8. Cook chilies for 3-5 min per side, until golden brown on the outside.

9. Serve and enjoy!

Surf Sauce (Cilantro Lime sauce)


This sauce brings a distint flavor to any latin dish, for me it reminds me of something I would have on fish taco’s.



  • 1 Oz Package Hidden Valley Ranch Dressing Mix
  • 1 Cup Buttermilk
  • 1 1/2 Cup Mayonnaise
  • 2 Large Tomatillo’s
  • 1 Clove of garlic, minced
  • 1/2 Bunch Cilantro
  • 1 Jalapeno
  • 2 Tbsp Lime Juice


Cooking Directions

1. Blend all ingredients in a blender on high until well combined. Chill for 1 hour before serving.

Mango Salsa



  • 1 Mango Diced into 1/4 inch cubes (Alternatively, 2 cans of diced mango, no sugar added type)
  • 1 Red bell pepper, diced fine
  • 1 Red Onion, diced fine
  • 2 Tbsp fresh Cilantro
  • 1 Jalapeno, diced fine
  • 2 Tbsp Lime juice
  • 1 Tbsp Lemon juice


Cooking Directions

  • Place all prepared ingredients in a bowl and combine. Allow to sit and chill in the fridge for 30 mins.




Shrimp Panang Curry


One of the first authentic Thai dishes we have ever made, loved it and haven’t looked back since!


  • Shrimp
  • 1 14 oz. Can Coconut Milk
  • 2 Tbsp Red Curry Paste
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 6 Kaffir lime leaves, sliced thin
  • 1-3 Thai Chilies


Cooking Directions

1. Heat coconut milk and add red curry paste. When fragrant, fish sauce, sugar, kaffir lime leaves and thai chilies. Stir for a few minutes and add frozen shrimp. Continue cooking until shrimp are cooked (3-5min).

2. Serve over steamed rice.

Grandma Eunice’s Cole Slaw




  • 2 lbs. Grated Cabbage
  • 1 Medium White Onion
  • 1/2 Cup White Vinegar
  • 1/2 Cup Sugar
  • 1 Tsp Salt
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 1/2 Cup Lemon Juice
  • 1 Carrot (Shredded)
  • 1 Tsp Celery Seeds
  • 1/2 Tsp Black Pepper


Cooking Directions

1) Combine all wet Ingredients in one container and all other ingredients in another container.

2) Mix the 2 containers together and allow the cole slaw to sit for 24 hours.

3) Serve Chilled.

Thai Peanut Sauce


When we make spring rolls or just about any Thai dish this is an amazing addition to it!



  • 1/4 Cup Honey
  • 1/4 Cup Smooth Peanut Butter
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Extra-virgin Olive Oil
  • 1 Tbsp Sesame Oil
  • 2 Tsp Minced Garlic
  • 1 Tbsp Minced Ginger Root


Cooking Directions

  • Stir together the honey, peanut butter, soy sauce, rice vinegar, olive oil, sesame oil, garlic, and ginger in a small bowl.

Coffee Dry Rub


I love this dry-rub, anytime I am thinking about smoking some ribs or brisket this is the dry rub of choice!


  • 4 Tbsp Ground Coffee
  • 4 Tbsp Kosher Salt
  • 4 Tbsp Dark Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Ancho Chile Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Ground Cumin
  • 2 Tsp Freshly Ground Black Pepper