Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour. We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey. It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time inRead More →

I looked in the pantry and there was no BBQ sauce for my meatballs. Panic! I’m taking meatballs to a birthday party tomorrow and wanted to get a head start.   So, I decided that I would try a new type of meatball sauce similar to one I found on BigOven.  This recipe is a twist on the grape jelly meatball sauce where cranberry sauce is used instead.  It was changed it up in a big way to make it my own and get the taste I wanted.  The only thing I didn’t do was make it a “Drunkin” dish.  It was posted on BigOven just now.  VisitRead More →

Last week Gus and I went to the Arizona BBQ Festival and enjoyed some great tastings.  There were BBQ tents and portable kitchens set up throughout the Salt River Fields in Scottsdale.  One of the best features of the event were the chef demos held throughout the day.  I attended two demos; the first being Chef Stephen Jones of Blue Hound Kitchen and Cocktails.  Each chef was to demonstrate how to make some type of “road kill”.  Chef Stephen chose an appetizer of  Frog Legs and it was delicious.  Since meeting him and a short conversation, I decided to also check out the restaurants website andRead More →

Oh, what a rare find from a local antique store.  To read the recipes, just view the original with extra pictures.   I must confess, another side of me that I’m just sharing is my love of antiquing.  Each antique store is like exploring a free museum chock full of treasures.  When I pick out an antique it is to use and not just store away to admire later.  This week I found a well preserved Hershey’s 1934 Cookbook.  Who do you know that didn’t learn to make their first batch of icing with Hersey’s chocolate.  The book I found was actually a reproduction doneRead More →

I Love Chicken Cordon Bleu and this is one of the best from BigOven.com.  I’ve made it several times and it always is delicious.  Looks as great as it tastes. I wish I could take credit for the recipe but not. I do love it!!  It was submitted by Ellie36.  Over 8,000 people have said they want to make it and over 11,000 have it in their BigOven favorites. I have made it several times and when I made it and took a photo, it looked like this: Baked Chicken Cordon Bleu recipe If you like this recipe from KCinAZ, then give me a likeRead More →

Captain Stuart's famous Pain Killer

While stopping for a swim and at anchor along the Viceroy (a time share resort) on our first day sail to road bay Anguilla,  Stuart, our captain made us up some of the best Pain Killer Cocktails ever.  We also enjoyed a lovely spread of appetizers which will be in a different post. You have got to try this delectable desert like drink and the secret to the recipe is the nutmeg topper.  It is rich and creamy like a robust Pina Colada but much better.  Stuart and Jenny are top-notch and I submit my vote for the best Captain’s and First Mate of the Festiva Sailing Fleet if notRead More →