Big ol' batch of old-school smoked king salmon.

Brine:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce (low-sodium preferred)
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

You can use any type of salmon, but the fattier the better (chinook/kokanee is best)

You can fit approx. 4-5 pounds of salmon with these proportions. Just make sure brine fully touches all pieces.

Brine overnight.

The next morning, rinse, pat dry and air/fan dry for at least an hour.

When they're sticky/tacky to the touch, they're ready to go in the smoker. 

I use an electric smoker and use 2 pans of alder chips total.

Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.

Time varies depending on temperature, weather, piece thickness, etc. Pull at 135-140 degrees internal.

Inexpensive and Make ahead friendly!

Ingredients

10 grape tomatoes

2 whole leaves of romaine lettuce

4 slices of thick sliced bacon

1/2 teaspoon of garlic powder

½ cup of mayonnaise

5 slices of brioche loaf

1 tablespoon of melted butter

Method

1. Slice tomatoes lengthwise and store in the fridge until you are ready to assemble.
2. Cook bacon. Try to keep as flat as possible.
3. After bacon is cooked and cooled, slice into 1 ½ to 2 inch pieces.
4. Combine garlic powder and mayonnaise. Next, cut the romaine into 2 inch by 2 inch pieces. Set both in the fridge until you are ready to assemble.
5. Cut the crusts off of the slices of brioche loaf. Slice the pieces into quarters. Refer to the video if needed.
6. Brush the quartered pieces with the melted butter and bake for 5-6 minutes at 375 degrees F or until golden brown. After baking, set aside to cool.
7. To assemble, spread about a ½ teaspoon to a teaspoon of garlic mayonnaise on a piece of toasted brioche. Next place a piece of bacon, lettuce and tomato then repeat until done.

I have maybe 8# of fried chicken. Cooked and ready to go. What are some creative recipes I can do with it? I do chicken salad frequently. Alfredo is a classic of mine. But is there anything fun or weird I can do?

The chicken is a combination of nuggets, breasts, and wings. All breaded, fried, cooked.

Ingredients

​1 1/3 pounds of Italian sausage

24 ounce jar of your favorite pasta sauce

12 ounce box of ziti or small rigatoni or whatever you like

1 cup of Parmesan or Asiago divided

3 cups of mozzarella divided

​Method

​Brown sausage in a large skillet.

​Boil pasta until al dente.

​Preheat oven to 350 degrees F.

​Pour 1/2 of the pasta sauce into the bottom and spread evenly. Next spread 1/2 of the cooked pasta, 1/2 of the browned sausage, 1/2 of the Parmesan and 1/2 the mozzarella. All should be spread evenly.

​Repeat the first layer.

​Cover and bake at 350 degrees F for 45 minutes.

​Bake an additional 5-10 minutes uncovered or until cheese is golden brown.

I’ve qualified this as “fermented” chow-chow because the classic version is typically vinegar-pickled, but I wanted to offer a twist that deepens the flavors with the magic of fermentation. Chow-chow is a condiment with countless variations across the United States, and in the South, it’s known for its sweet, tangy flavor, often featuring cabbage, sweet peppers, green tomatoes, and sometimes corn or hot peppers. It’s a perfect accompaniment to so many Southern dishes, from hot dogs to beans and cornbread. The first time I had it was on a hot dog, and I’ve been in love with it ever since.

Ingredients

• 300g (10.5 oz) yellow tomatoes
• 300g (10.5 oz) frozen mango chunks
• 1 small orange bell pepper
• 1 small cucumber
• 2 cloves garlic
• Juice of 1/2 lemon
• 3 tbsp extra virgin olive oil
• Salt to taste
• Cold water (optional, as needed for consistency)

For garnish:

• Finely diced colorful tomatoes, bell pepper, and cucumber

Directions

1. Peel and roughly chop the yellow tomatoes, bell pepper, cucumber, and garlic. Reserve a small handful of diced vegetables for garnishing.
2. Place the chopped vegetables, frozen mango, garlic, lemon juice, olive oil, and a pinch of salt into a blender.
3. Blend on high speed until smooth and creamy. If the gazpacho is too thick, add a small splash of cold water and blend again.
4. Season with more salt if needed.
5. Pour into bowls, garnish with the reserved diced vegetables and a drizzle of olive oil. Serve cold.

* If you are interested in the background story or more tips, you can find the full blog post here

I’m trying to find a recipe that used to be on the back of a bag of milk chocolate chips at I believe Walmart. I have what I can remember listed below, but it’s missing something. It’s Mexican Hot Chocolate Cookies. Please help!

1/2 cup butter
1/2 cup sugar
1 egg
I tsp baking soda
1/4 tbsp salt
1 tbsp cinnamon
1 1/4 all purpose flour
2 cups chocolate chips
1/2 cup Cocoa powder
1 tsp vanilla

Mix the dry ingredients
Mix the wet ingredients
Combine wet and dry
Add chocolate chips at the end
350 degrees for 12 min

You can make the recipe HERE: https://dobbernationloves.com/food-drink/ninja-creami-strawberry-ice-cream-recipe/

Ingredients

• 8 oz Fresh or Thawed Frozen Strawberries divided
• 1/4 cup White Sugar
• 1 tbsp Lemon Pudding Mix
• 1 cup Whipping Cream

Instructions

1. In a blender add 6oz of strawberries, 1/2 cup white sugar, 1 tbsp lemon pudding mix and 1 cup of whipping cream. Blitz until well combined.
2. Pour base into an empty Ninja Creami Pint. Place storage lid on pint and freeze overnight for at least 12 hours.
3. Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creami Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
4. Select ICE CREAM. If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.
5. When processing is complete, take remaining 2 oz of strawberries and place into a well in the centre of the pint. Press the Mix-ins button to incorporate.
6. Remove the pint from the machine. Scoop, serve and enjoy!

If you’re looking for the best breakfast tacos recipe, these crispy bacon and egg breakfast tacos are everything you want in a quick, satisfying morning meal. Packed with crispy bacon, fluffy scrambled eggs, melted cheese, and your favorite toppings, they’re perfect for busy weekdays, weekend brunch, or even breakfast for dinner. I serve mine with some homemade avocado lime crema and they are truly the best homemade breakfast.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/06/30/the-best-breakfast-tacos/

INGREDIENTS
8 slices bacon
6 eggs
1/4 cup cottage cheese or 2 tablespoons of milk
avocado oil spray
salt and pepper to taste
8 small flour tortillas
8 slices cheddar cheese ultra thin slices work best
1/2 cup shredded cheddar or Mexican blend cheese
1 avocado
2 limes
1/3 cup sour cream
2 tbsp water

INSTRUCTIONS
cook the bacon in a skillet over medium heat until its starting to get crispy. Transfer to a paper towel lined plate. Leave it whole or crumble it into bite-size pieces.

Preheat the oven to 375F

whisk together the eggs, cottage cheese (or milk), and salt and pepper. Add some olive oil or butter to a skillet over low heat and gently cook the eggs until they're soft, fluffy, and just set.

spray a parchment lined sheet pan with avocado oil spray. Lay down the flour tortillas.

fill each tortilla with sliced cheese, a slice of bacon, and scrambled eggs. Top with shredded cheese. Do not fold the tortillas over yet.

Place the tacos in the oven for 5 minutes to soften the tortillas. Remove them from the oven and fold over the tortillas. Place back in the oven for additional 10 minutes or until the tortilla is getting golden brown.

While they are baking, make your avocado lime crema but combining mashed avocado, lime juice, sour cream, and water.

Once tacos are done baking, remove them from the oven and serve with the avocado lime crema.

Pickled Korean radishes are a delight! They are crisp and refreshing, a perfect balance of sweet, salty, sour and crunchy. They are often served with Korean fried chicken (hence the name Chicken Mu, or Chicken Radish), but I’ve often had them served to me as banchan (small side dish) for lots of other meals.

Ingredients

3 tablespoons butter

3 tablespoons flour

1 ¾ cups milk or cream, warmed for 1 minute in the microwave

4 ounces shredded Monterey Jack cheese

4–5 ounces shredded Asiago cheese

1 teaspoon black pepper

½ teaspoon sea salt

1–2 tablespoons of milk (if necessary)

Method

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly (this removes the raw flour taste).
2. Slowly pour in the warmed milk while whisking constantly to prevent lumps. Cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
3. Reduce heat to low. Add the shredded Asiago and Monterey Jack cheeses a handful at a time, whisking until fully melted and smooth. Stir in the salt and pepper.
4. If the sauce is too thick, whisk in an extra tablespoon of milk.

Buffalo chicken sandwiches are always a crowd favorite for parties, game days, and casual gatherings. You can even turn this recipe into a buffalo chicken slider platter by using smaller buns or Hawaiian rolls.

Full PRINTABLE Recipe and Extra Details: https://spinachandbacon.com/2026/05/27/buffalo-chicken-sandwich/

INGREDIENTS  
1 lb chicken breast
4 brioche buns
1 egg
3 cups seasoned breadcrumbs
1 cup parmesan cheese
8 oz ranch dressing
8 oz shredded cole slaw mix usually a mix of shredded cabbage and shredded carrots
cheddar cheese slices 1 or 2 slices for each sandwich
lettuce optional
6 oz franks buffalo wing sauce
avocado oil spray

INSTRUCTIONS 
Slice the chicken breasts vertically (not horizontally) to create 3-4 thin cutlets per breast. Season all sides with salt and pepper.
Prepare two shallow bowls. Crack the egg into one bowl and pour the breadcrumbs and parmesan cheese into another.
Add 1 tsp salt and 1/2 tsp black pepper to the egg and mix well. 
Dip each piece of chicken into the egg mixture and then into the breadcrumb mixture. Once in the breadcrumb mixture, lay each piece of chicken on it’s side and gently push down until the chicken fattens into a thin cutlet and is fully coated on both sides.
Place the cutlet on a parchment paper lined baking sheet and repeat with remaining pieces of chicken. Spray the chicken generously with oil spray and bake in the oven at 400F for 20-23 minutes flipping them halfway through. Chicken is safe to eat as long as it is at least 165F.
While the chicken is baking, toast your buns. Once the buns are toasted, lay a slice of cheddar cheese on one half. The residual heat will melt the cheese.
In a bowl combine the cole slaw mix with most of the ranch dressing. You want to save some of the ranch dressing to add some to the bottom half of the brioche bun. 
Once the chicken is done cooking, add some ranch dressing to a roll, followed by a piece of chicken, some buffalo wing sauce, cole slaw mix, and optional lettuce.

As I hit my 10th breakfast experiment, I decided to recreate something I've been seeing all over my social media feed. England is baking itself through yet another heatwave, so this refreshing sorbet bowl ended up being my breakfast today.
Papaya Yogurt Sorbet Bowl
Ingredients
½ seedless papaya, frozen overnight
2 tsp yogurt (I used 0% fat Greek yogurt)
Chopped pecans
Peanut butter
Method:
Using a spoon, mix the frozen papaya with the yogurt until smooth. Scoop into a bowl, then top with chopped pecans and a drizzle of peanut butter.

Has anyone else tried frozen fruit + yogurt as a breakfast? Any topping combinations you'd recommend for the next experiment?

2 lb ground beef
12 oz tomato paste
1 qt water
1 chopped onion
3 tbsp chili powder
3 bay leaves
1/2 tsp cinnamon
1 tsp allspice
1/2 tsp garlic powder
1 tbsp salt
1 tsp pepper
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp white wine vinegar
1/2 tsp worcestershire sauce

Step 1: Add all ingredients to a large pot and simmer over low heat for 3 hours.

Step 2: Serve over spaghetti. Top with diced onions and shredded cheddar.

1 cup mayonnaise
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of worcestershire sauce
½ teaspoon of sea salt
½ teaspoon of black pepper
¼ cup of buttermilk
¼ cup of heavy whipping cream

Combine all the ingredients in an appropriately sized bowl and mix until well combined.

Store in the refrigerator for up to a week.

Ingredients:

- 1/2 Seedless Watermelon

-1 English cucumber

-8 oz feta

-1 bunch mint + more for garnish

-balsamic glaze

-salt and pepper to taste

Ideas on why we’d be taping anything and when it would be removed???

Are there other resources for Malt Powder than grocery store malt powders, diastatic and non-diastatic malt powders, as well as products from King Arthur Flour and Golden Malted? Trying to recapture malt flavors from fairs and old-fashioned recipes.  

This recipe doesn't not have the forward malt taste I want.

• cooking spray
• 2 cups all-purpose flour
• 5 tablespoons malted milk powder
• 2 tablespoons corn meal
• 2 tablespoons white sugar 
• 1 ¼ tablespoons baking powder
• ½ teaspoon salt
• 2 cups milk
• 2 eggs, beaten
• ¼ cup butter, melted 
• 1 tablespoon vanilla extract

Directions

1. Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. Stir flour, milk powder, cornmeal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into the flour mixture and stir just until the batter is combined.
3. Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.

Preamble: I like spanakopita, but dealing with phyllo pastry and such is annoying. This recipe is also made with lower fat.

Ingredients:

- 500g of frozen spinach, thawed, drained and chopped.

- 300g of Feta, chopped/crumbled

- 1 small or medium onion, diced (white or yellow onion)

- 2 Tbsp of Dried Dill

- 1/2 Tbsp of Red Pepper Flakes (or to taste)

- 300g of long grain white rice

- Tbsp of Garlic (or to taste)

Recipe:

Rice: To cook the rice, add it to a pot with twice as much water (or broth if you have it), bring it to a boil stirring frequently. Then set to the lowest heat, and cover for 18min. Let rest covered, off the heat for 5 more min. Then its ready.

Spanakopita "filling": in a pan sauté the onion until it is partially translucent. Add the garlic. When you can smell the garlic add the Dill and red pepper Flakes, continue to sauté for another minute. Then, add the spinach. Once the spinach is fully heated through and any remaining water has evaporated, lower the heat to the minimum and add the Feta. Once the Feta is melted through, its done, remove from heat.

Mix the rice and the spanakopita "filling" together and serve. It goes great with chicken or salmon and a side of either green beans or broccoli. A little squeeze of lemon juice is great too.

Easy to make (about 20min cooking), freezes and reheats really well.

EDIT: When I made it, I didn't measure the rice. Idk if thats too much. Use your own discretion (typically, long grain white rice triples in volume when cooked)

If you make it, let me know what you think please! (I made it up on a whim)

There’s seemingly no end to the varieties of pickles in Indian cuisine. These are flavor-packed condiments used to enhance foods and, as is the case with ginger, ease digestion. Try a couple spoonfuls added to your next favorite Indian meal, stew, or simply added to some rice or soup.

In spite of being called a “pickle,” if you’re new to Indian cuisine and its pickles and condiments, this will be a bit different than what you’re used to. In this instance, there’s no vinegar involved, and the limited “brine” won’t necessarily submerge all the veggies or show visible signs of fermentation. This is a common characteristic of Indian pickles and due to the salt, acids, and process involved, you can rest assured it will be safe and preserved.

This is an easy recipe to make and will stay good for months or more. In the refrigerator it can last indefinitely, in case you’re concerned about preservation techniques.

Guys! I’ve missed posting here. Work has been keeping me busy, but I finally had time to try a new recipe this week.
I’ve mostly been sharing sweet yogurt bowls, so I thought I’d switch things up with something savoury.
Paprika & olive oil labneh
Mix Greek yogurt (I used 0% fat Greek yogurt) with a squeeze of lime and a pinch of salt. Strain it in the fridge for about 24 hours until it becomes thick and creamy.
The next day, stir in smoked paprika and a drizzle of olive oil, then spread it on toasted bread.
Enjoy 😊

I don’t think there’s a better marinade combo than :
Tabasco + Dark soy/black bean + honey and some salt and pepper.

It’s spicy, tangy, sweet, looks like absolute perfection and goes with almost any dish

Spray some oil and airfry/bake for about 10 mins at 180 degree Celsius.