Honey siriacha chicken wings

1-2lbs chicken wings, split and tips removed.

1/4 cup honey
About enough siriacha for you to stand
A few tbsp of oil
A few tbsp of soy sauce
A dash of ground ginger
A few tbsp butter.

Cook chicken wings however you want, bake em at 500 deg, or deep fry them, no difference.

While wings are cooking, mix sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes,

Put cooked wings in a bowl with a cover. Dump sauce on wings, cover bowl and shake it all about.


Candied bacon with Siriacha sauce

It’s  a pretty straight forward recipe.  Nothing frilly

1/2-3/4 cup brown sugar, if not more, depends on how many slices you want to make.

bacon.  Again, however many slices you want to make

Siriacha sauce. (Huy Fong, the rooster one, accept NO substitute)

First, take a slice of bacon, squirt a little sirriacha sauce on it,  rub into bacon with fingers, repeat on other side, if you have sauce on your fingers then just use that.  Dredge in brown sugar.  Place on broiler rack.

Repeat until all the slices you want done, are done.  Cook at 375 for about 20 mins or so. 


I made 4 slices.  You can make more if you want.  I doubt Loki would mind if you made more.  Seriously.


Now, this is the hard part.  Let it cool before eating or you’ll wind up with a mouthful of molten sugar.  NOT COOL.  (of course Loki wouldn’t care, you can plop these bad boys on His altar and He’d just go OMNOMNOMNOMNOMNOMNOM)




Maple Bacon BBQ Baked beans in the crock pot


Maple Bacon BBQ Baked beans in the crock pot

We all know how Himself loves maple syrup, and bacon. I made this for a Scouts Canada potluck we are having tomorrow. (note Scouts Canada is not like BSA. They do not exclude due to sexuality, or gender (Not even Transkids/folks get excluded, and we have the first Mantracker as our Head Scout..so umm yeah we rock)

Anyway in celebration of Lord Baden Powell week, our Scout unit has a potluck dinner, with all the awards and ceremonies that go with it. We are kind of tight in the grocery budget so I needed to do something that could feed many people for as little cash as possible.

This is what I made (or am making since I have yet to turn the crock pot on)

Maple Bacon baked beans done up in the crock pot.


1lb or so of yellow eyed beans.

about 6 cups of home made chicken stock (because better) I added a bit of water to thin it out.

1 cup of Maple Bacon flavored BBQ sauce, maybe more, I eyeball it.

(I used storebought because lazy, but here’s a recipe for one:

1/4cup REAL maple syrup, not table syrup, MAPLE syrup. trust me
1 can tomato paste
1/4 cup blackstrap molasses
bacon cooked and crumbled
a few tbsp of apple cider vinegar
1/4 cup brown sugar
Dash of liquid smoke
Mix it together, done)

dash Salt,
1tbsp yellow mustard,
2 tsps summer savory,
2tsps thyme

Salt pork (those white things you see floating around)

Soak beans for about 24hrs or so, with 2tbsp baking soda Drain/Rinse

Dump them into the crock pot with the stock, BBQ sauce and seasonings. Give it a stir.

Cook on low for around 12-16hrs give or take. Because crockpot is good.

Because of the long soaking time with the baking soda, you don’t need to pre-boil the beans. If 12-16hrs isn’t long enough just cook until the beans are tender, adding water/stock as needed.

Cream of Potato and Celeriac Soup

Here’s a good soup if you live in colder climes, and have a CSA basket and you are like wtf is a celeriac?

Celeriac is a tuber veggie that tastes like celery.


That is Celeriac, well a chunk of it anyway.

So I make, cream of potato and celeriac soup out of it.

You’ll need:

1 small onion minced
3 cloves garlic, or less minced
4 rashers of bacon cut up, or more, whatever
3med russet potatoes, peeled and diced small
A hunk of celeriac root (because they’re big) about 1/4 of it, peeled and diced.
2 cups of chicken stock. (Home made is the best option)
2tsp (or more if you like it) summer savoury
2tsp of thyme
Salt and pepper to taste
Butter (optional)
1/2 cup of cream or milk

First: heat your pot over med high heat. Dump in bacon and cook til crisp, remove from pot to drain, leave fat in pot. If not enough fat for your liking, add a bit of butter. Dump in onions and garlic. Sautée until you can smell the garlic cooking.

Dump in potatoes and celeriac. Toss around for a min then dump the stock in. Bring to a boil, then reduce heat and simmer until fork tender.

Grab a handy dandy stick blender, or if you are feeling daring dump it all in a normal blender, and blitz the shit out of it. Add milk, thyme, savoury and bacon. Return to heat and simmer for another 5 minutes to give the herbs time to infuse the soup.



This is what it looks like.  It’s darker than normal because my base stock is darker than the stuff you get from the grocery store.  I used a combo of Chicken/Duck stock for this soup, home made, I call it Chuck Stock.  Tasty and rich.  

Stock 101

Aaalrighty.  We all know that the foundation of a great sauce, or soup, is a great stock.  Now, we usually get the stuff in a can or a box, or even worse, cubes, from the grocery store, because making stock?



Well you’re wrong if you think that.  Simply, if you have a slow cooker, or sleep you have time Fo dat.

Here are some basic recipes.  Note: The vinegar is one of those MUST DO  because it helps leech all the minerals from the bones and aids in the dissolution of the cartilage.


Ok y’all, this is pretty simple. You take 2 chicken carcasses, as in what’s left after you eat most of the meaty goodness off of the birds, and chuck it in a pot with a few carrots, some celery sticks some onions, and garlic all chopped up. Fill with cold water then dump a few tablespoons of white vinegar.

Cover and bring to a boil

Reduce heat and simmer for 24hrs, strain and bottle, voila stock done. Freezes well.

The vinegar leeches the minerals from the bones, and the 24hr cooking time renders the cartilage and collagen (including the glucosamine) into the stock. Creating a cheap glucosamine suppliment.

You can use this for turkey (1 carcass) as well. Btw don’t be afraid if it turns into a glop of gel, that’s good.

Best results are obtained with free range birds.

To remove fat easiest chill in fridge and remove solidified fat



A few beef marrow bones, no meat…
A few pounds of meaty beef bones, like the stew ossobucco or short ribs.

First, put the marrow bones in a crock pot and barely cover with water, add vinegar. Let soak for 2hrs, while soaking, bake the meaty bones in the oven for the 2hrs. Remove the meaty bones and put in the water, deglaze pan over high heat with water, scraping all the bits off the bottom, empty into pot.

Add the carrots, celery onion garlic and a bundle of fresh thyme. Cover, and cook on low for 3 days, replenishing the water as needed.

Strain, and chill to remove fat, bottle and freeze

Fish stock:

take the bones and head of whatever fish you want to use (white fish like cod and halibut are best) and put in water with veg and a titch of lemon juice. Simmer for 3 hrs,strain and bottle and freeze. (We don’t do this one due to allergies)

Now:  here’s the fun bit.  For Turkey, Duck, and other Fowl and/or Rabbit, you follow the Chicken cooking method.

For Pork/Ham, you follow the Beef method

Easy peasy!

Sea Salted Caramel Awesome Cookies

These cookies are – in a word – awesome.

I made these for the first time a few weeks ago, and I can’t express enough how much Somebody *really* liked them…so much so, that He seemed to insist on an offering of the first dozen of them as soon as they came out of the oven :)


* 1/2 cup butter, softened

* 3/4 cup granulated sugar

* 1 large egg

* 1/2 teaspoon vanilla extract

* 2 tablespoons milk

* 1/2 teaspoon baking soda

* 1/4 teaspoon baking powder

* 1 package of butterscotch instant pudding mix (3.4 ounce pkg, or 4 serving size pkg)

* 1 3/4 cups of all purpose flour

* 30 soft caramel candies, unwrapped

* 2 tablespoons sea salt


1. Heat oven to 375 degrees F.  Line two large cookie sheets with parchment paper.  (Please note: If you don’t have parchment paper – which I didn’t – you can lightly grease the cookie sheets with Crisco shortening before putting cookies on the sheet.  Be sure to re-grease with the shortening between batches, though, otherwise the cookies will stick.)

2. In a large mixing bowl, beat the butter and sugar together until creamy.  Add the egg, vanilla, and milk; beat until mixed.

3. In a medium bowl, combine the baking soda, baking powder, pudding mix and flour.  Gradually add the dry ingredients to the wet ingredients, mixing until combined.

4.  Shape the cookie dough into one-inch balls.  For each cookie, flatten one cookie dough ball into the palm of your hand; place caramel candy in the center, and wrap the cookie dough around the candy.**

5. Place the cookies on the prepared cookie sheets about two inches apart. You can either sprinkle the cookies with the sea salt…or you can take each cookie (before placing it on the cookie sheet) and dip it lightly into the 2 tbsp of sea salt that you have poured into a small bowl or dish, before placing it on the cookie sheet.

6. Bake 10 minutes, or until the cookie edges are light golden brown.  Sprinkle with additional sea salt, if desired.  Allow the cookies to cool 5 minutes before transferring cookies to wire cooling racks to cool completely.

Makes 30 cookies

** I used Werther’s Soft Caramels which are long and somewhat rectangular; I had difficulty trying get the cookie dough to completely surround the caramels.  And whatever caramel is exposed during baking will melt out and around the edges of the cookie and burn.  So what I did was before trying to wrap the cookie dough around the caramel, I rolled down the squared edges of a room temperature caramel so that the  caramel was more rounded than squared…and that made for much less caramel spurtage during baking.


Here is the first batch — which I offered to Loki — because 1.) He seemed *really* excited about these and it seemed that He didn’t want to wait for them to cool; and 2.) He seemed to prefer that most of the first batch were a hot caramel mess. <3

As well, I made another batch of these, and took the rest of those to a Yule ritual the next day – along with 5 dozen chocolate chip cookies – and these caramel cookies were gone within 15 minutes or so.  They taste incredibly awesome.  I would so make these again :)

BBQ’d Rabbit Haunches

I got some rabbit in my CSA this week.  I figure I’ll share what I did with them and ya’ll can nom and drool and try it if you ever get rabbit.

First: Made a dry rub out of sage, paprika, Clubhouse Montreal Chicken Spice, some garlic and onion powders, and salt.  Applied liberally to both sides of the haunch, and wrapped in saran wrap, and left in my fridge overnight until cooking time.

I took some garlic scapes, then blanched them a bit so they were more flexible, I then sliced them down so they made two long pieces of scape, then wrapped two halves around each haunch, THEN I wrapped each haunch in as much bacon as I possibly could (According to my husband’s buddy, it wasn’t enough bacon.. Loki agrees..but there is never enough bacon for  Him) 

THEN, I turned on one side of my BBQ, indirect heat is the key for this meat to remain moist and not burned to a cinder due to the bacon grease flareups, so if you are using a charcoal grill, push all the coals to the side and leave an empty space and put an aluminum pie plate in the space. Indirect heat!

Keep the temperature around 400deg F.  and cook for about an hour, don’t turn! Leave it alone…

Near the end of the cooking time, that’s when you can use some direct heat to do a final crisp of the bacon and use some bbq sauce if you want.  I used Diana’s Smokey BBQ.



That’s what the rabbit looked like before tossing them on the BBQ.  They were SO moist and turned out so yummy