Recipes

Note:  Many of these recipes are either directly from other sites (credited where I can find them), or are my own modifications on things I found on the web.

Click on the “Browse” button to browse by categories.

 

Also note, i have some useful kitchen resources at the bottom

Enjoy!

 

BrowseCategories
breakfastdesert / cookiesfishinstant potMealssauce/gravyMeatSides / SnacksSoup
Instant Pot Ham & Bean SoupBy Ken CechuraSimple soup recipe for the instant pot! Original recipe here: https://iwashyoudry.com/instant-pot-ham-bone-soup-recipe/
Salted Caramel Butter BarsBy Ken CechuraOriginal Source: https://cookiesandcups.com/dont-hate-me-because-im-butter-ful/?fbclid=IwAR1garIrxgK94JxFHem2lfdDMsi1Bdb8qtT64nVo8QKhnBrR1dg9jaT-hi8#tasty-recipes-28603 another awesome find by Melissa. I'm sure they're terrible if you're diabetic, but they are just freaking awesome!
Momma’s White Chicken ChiliBy Ken CechuraBased on the McCormick White Chicken Chili packet, but with a slight twist. a GREAT crock pot meal - don't let the cook time scare you, this is a "cook for 6 hours on low" type meal. Pairs VERY well with the creamed corn souffle as a side!
Creamed Corn SouffleBy Ken CechuraThis comes from a number of different sources, with my own spin put on it.... one such source: https://www.allrecipes.com/recipe/18906/awesome-and-easy-creamy-corn-casserole/
Santa Fe SlopBy Ken CechuraSouthwestern-Themed thick soup or stew. Great for cool weather meals! Credit: Melissa's friend Paige
Instant Pot Strawberry Wine…ish? – a frugal application of strawberriesBy Ken CechuraOK, so I'm not a wine connoisseur by any means. I tried this in the interest of being frugal. My lovely wife enjoys having some fresh strawberries in the evening. Usually, I will cut the caps off, and core them before slicing them in half and putting them in a container for the next several days. At some point, I realized that the caps still have quite a bit of salvageable "meat" on them, so the last time I did this, I kept an additional 2 lbs or so of strawberry shards, which are "mine". A little internet browsing, and I decided to try and brew them into something adult, just because I could. 1/2 hour of prep, 1 day of soaking, 1.5-2 days of cooking, and 8 days of waiting. and free strawberry jam as a side effect! Credits: Instant Pot Wine from grape juice: https://foodnservice.com/instant-pot-wine/ Home-made strawberry juice: https://diethood.com/homemade-strawberry-juice/
Hash Brown Potato SoupBy Ken Cechuraoriginal source: https://www.the-girl-who-ate-everything.com/creamy-potato-soup/
Sloppy Joe Mac N’ CheeseBy Ken CechuraMy lovely wife found a variation of this online... I changed it to just use my existing other recipes... it came out very well!
Sweet Onion AppetizerBy Ken CechuraThis comes from a copy of 'Southern Living" (Issue unknown)... something I'm pretty sure my mother in law printed out or copied and left in my kitchen. It was worth a shot, and ended up being well worth the minimal effort!!
Grilled Chicken RubBy Ken CechuraEasy rub for grilled chicken another slight adaptation... original source: https://www.joyfulhealthyeats.com/the-best-grilled-chicken-recipe-with-spice-rub/
Maui-Steak (or Chicken) BurritosBy Ken Cechurastarted as a copy of something i had at Wahoo's Fish Tacos ( https://www.wahoos.com/southern-california/ ) in Huntington Beach, and morphed into something a bit different.
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Some basic measurement conversions – I will admit, some of my recipes call for 1/4 cup of one thing, then 4 tbsp of another…. i’ll work on that. In the meantime, this will help!

  • 3 teaspoons = 1 tablespoon
  • 1-1/2 teaspoons = 1/2 tablespoon
  • 4 tablespoons = 1/4 cup
  • 8 tablespoons = 1/2 cup
  • 16 tablespoons = 1 cup
  • 1 cup = 1/2 pint
  • 2 cups = 1 pint
  • 4 cups = 1 quart
  • 2 pints = 1 quart
  • 1 cup = 8 fluid ounces
  • 32 ounces = 1 quart
  • 2 quarts = 1/2 gallon
  • 4 quarts = 1 gallon
  • 1 stick of butter = 8 tablespoons = 1/2 cup

 
FDA Safe Cooking Guidelines – Click the thermometer to open the PDF