I enjoy cooking, sometimes. And when I do it, I’m pretty good at it.
In this section, you’ll find some recipes I’ve developed over the years.
This is something I just threw together from some left-overs I had laying around. It turned out to be pretty good, so I thought I would share it. Ingredients: 1TBSP Coconut Oil About 2 LBS Boneless, Skinless Chicken Thighs or Breasts One Bag Frozen, Chopped Okra Garam Masala Powder, To Taste Coriander Powder, To Taste … Continue reading "Ron’s Fabulous Indian-Style Chicken Gumbo (or something like that)"
This is a dish I came up with the other night, and was surprised how nicely it came out. Try it out, and enjoy! 3 LBS boneless, skinless chicken thighs, cut into 1-inch cubes One package of dried Shiitake mushrooms One medium (approximately 12 ounces) can of thin-sliced green beans, juice drained and discarded One … Continue reading "Ron’s Really Nice, Semi-Asian Chicken Dish"
Here’s an old recipe of mine for Tex-Mex Style Chunky Red Salsa. I developed this one several years ago, and it’s still a favorite with our family. Ingredients: 32-ounce can of peeled, whole tomatoes Optional: small can of tomato sauce, if you prefer a more runny salsa One medium onion, finely chopped 10 sprigs cilantro, … Continue reading "Ron’s Tex-Mex Style Chunky Red Salsa"
Ingredients: Shrimp, scallops, octopus, squid, and/or fish, boiled Purple onion, finely chopped Cilantro, finely chopped Jalapeño or Serrano chiles, finely chopped (optional) Avocado, diced into 1/2-inch cubes Heinz Zesty Cocktail Sauce (with extra horseradish) Clamato tomato cocktail with clam broth Garlic powder If including octopus, squid, fish, or large scallops, chop into small (1/2-inch) pieces. Combine … Continue reading "Ron’s Mexican-Style Shrimp or Seafood Cocktail"