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!

 

Restaurant Style SteakBy Ken CechuraThe best way to cook steaks and pork chops, for texture and keeping flavor.
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.
Chicken and DumplingsBy Ken CechuraA comfort-food dinner, easy to prepare, and perfect for a cold rainy night in!
made-right…ish.By Ken Cechuraan Iowa loose-meat sandwich knockoff, with a slight change
Chicken TetrazziniBy Ken Cechurafairly simple chicken tetrazzini recipe, with some modifications. Original Source: https://lilluna.com/chicken-tetrazzini/, with some modifications....
Smoked TurkeyBy Ken CechuraSmoked Turkey, brine, and rub recipes (required prep time the night before)

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