The recipes here are things that I have made many times as they are things that me or my family enjoy. Therefore these recipes are more for me and my family in case we want a reminder on how something was made. As I enjoy cooking and learning the science and techniques around it, I spend time consuming cooking content and experimenting with different techniques. The recipes here, however, target simplicity and ingredients that are easy to obtain in the area in which I live. Also, if I have to buy any ingredients that will not fully be used by the recipe, I try to use things that store well and/or can be used to cook other things.

The serving size for most recipes here are between two and four unless it is something that can be frozen that still tastes good when reheated. In most cases, measurements are estimates and are only provided as a baseline. And unless a more time-consuming technique adds a significant improvement to my subjective enjoyment of the meal, these recipes will take the easier albeit arguably less “elevated” path. Therefore, do not take these recipes as the most “traditional” or “proper” way of doing things. Instead, these are a distillation of those things that made a lasting impact on me in one way or another.

As I continue to try new things, this recipe list may grow, but anything that made the initial cut will remain even if it has been replaced by a new way of making it.

Chicken Stock

Four sealed mason jars containing finished chicken stock.

Chicken stock is one of those elements that are nice to have on hand. I use it for sauces, gravies, rice, and as a more flavorful substitution for water. However, I frequently do not use an entire container of store-bought stock at one time, so can end up wasting it if I do not use …

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Thai Basil Chicken

This recipe is quick and flavorful. It also comes together quickly, so make sure to prep everything in advance. If you are serving with rice and/or a fried egg be sure to prepare those first. I will usually start the rice then prep the ingredients, and then fry the egg in the pan I will …

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Pork Meatballs in Curry

Finished pork meatballs in curry served over rice on a white plate.

This is nice, earthy, cold-weather comfort food. I like to eat it over Basmati rice cooked with chicken stock instead of water, and with some added turmeric. The spices in the recipe can be adjusted such as reducing some of the more “earthly” flavors like cumin, coriander, and cloves, and adding things like thyme, sage, …

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Gyro Meat

To make Gyros I pair thin slices of this meat with pita bread, lettuce, tomato, onions, feta cheese, and Tzatziki sauce, (I am still working on the recipe for the latter). Although it tastes great on its own which is good since I usually run out of pita bread before running out of meat. The …

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Bacon Wrapped Meatloaf

This meatloaf began as a Halloween-themed recipe I found on the Internet. However, my son and I liked it so much I cut the recipe into a third of the original, and cut out the “zombie-style” decorations for cooking any time of the year. Even though I usually use bison, the bacon around it and …

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Detroit Style Pizza

This is my son’s favorite pizza at least at the time of writing. He says it is even better than a well-known local pizza chain! It has a crispy, fried crust, but the interior while dense is fluffy. There are three components to this pizza: the dough, the sauce and the toppings. The dough may …

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This recipe is a take on the sliders you find at White Castle. For the buns you may use a pre-packaged variety or use the recipe for Quick Buns.  Also, instead of the pre-packaged onion soup mix, you may use one of the copy-cat recipes for that which may be found on the Internet. I …

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Pita Bread

Although I first tried this recipe as a larger effort to make Gyros (see Gyro Meat), it works well for sandwiches, or instead of dinner rolls, (see Quick Buns for a fast way to make dinner rolls). The dough can also be frozen after the first rise to make it quicker to use when wanted. …

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