Look at what's cookin

My adventure's in feeding my family

Smoked Gouda Tuna Melt June 26, 2012

Filed under: Costco — kariryerson @ 8:59 am

Having just made the Cheddar Sriracha Bread, I though it was time to make an awesome sandwich with it. I love tuna but hate that most recipes call for large amounts of mayo. I came across this one, and even the hubs who hasn’t enjoyed tuna melts in the past liked it. It was good and the smokiness of the Gouda did not overpower.


  • 2 6oz cans of Tuna in water
  • 8oz package cream cheese, softened
  • 8oz smoked Gouda cheese, grated
  • 8 slices of bread
  • 4 sliced tomato
  • 8 slices crispy cooked bacon
  • Butter, softened


Open tuna, drain and flake, set aside.

In a food processor, blend cream cheese and Gouda.

Stir tuna and cheese mixture together until blended.

Divide tuna mixture and spread evenly on 4 slices of bread. Top each with 1 tomato slice, 2 bacon slices and second slice of bread.

Lightly butter outside of bread and grill until golden brown on both sides.


Baked Halibut with Walnuts au Gratin June 24, 2012

Filed under: Costco — kariryerson @ 6:46 am

Having a husband that is from Alaska, we eat a lot of halibut. Every summer we try and go home and he goes out fishing for fresh stuff. Having so much halibut at home, I get to experiment with different recipes without the worry that I wasted a lot of money if it went wrong. To us this recipe was nothing special. We prefer something simpler when eating fresh halibut.


  • Fresh halibut
  • Salt and pepper
  • Juice of 1 lemon
  • 2 tbsp dry white wine
  • 1 cup finely diced toasted walnuts
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup milk
  • 1/2 cup dry bread crumbs
  • 1 tbsp butter


Preheat over to 400

Place fish on a well-greased sheet of heavy duty aluminum foil. Sprinkle with salt, pepper, lemon juice and wine.

Combine walnuts, grated cheese and milk. Spread on top of the fish.

Sprinkle with bread crumbs and dot with butter.

Wrap the fish tightly in the foil, sealing the ends and top with double folds.

Bake for 25-30 minutes, or until the fish is tender and flaky.


Sunday Dinner Pot Roast June 21, 2012

Filed under: Costco — kariryerson @ 9:00 am

Pot roast is one of my all time favorite meals. I came across this simple recipe in a Costco cookbook and my husband said it was his favorite pot roast he had eaten (and thats saying a lot with the number that we make). I made mine in a Dutch Oven but I think it would also work very well in a dutch oven.


  • 3lbs boneless beef chuck roast
  • 2 tsp McCormick Grill Mates Montreal Steak Seasoning
  • 1 cup beef broth
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 4 small potatoes
  • 4 carrots cut (I used baby carrots)
  • 1 medium onion, cut into wedges
  • Flour for thickening


Preheat oven to 350.

Place roast in a 3-quart baking dish. Sprinkle with steak seasoning.

Mix broth, basing, oregano and thyme; pour over the meat. Cover.

Bake for 1 1/2 hours.

Place carrots, potatoes and onion in the pan around the roast. Cover and bake for 1 1/2 hours longer, or until the roast is tender.

If desired, thicken pan juices with flour before serving (this is something we always do).


Honey Sesame Pork Chops June 19, 2012

Filed under: Costco — kariryerson @ 10:38 am

This is from one of my many Costco cookbooks. I just love those things. The sesame flavor is very strong in this and it won’t go on the “make again” list. There are too many things out there to make to keep eating something we didn’t enjoy.


  • Pork chops
  • 2 tbsp plus 2 tsp soy sauce
  • 1 clove garlic, crushed
  • 2 tsp dry sherry
  • 1 tbsp plus 1 tsp honey
  • 1/8 tsp five-spice powder
  • 1/4 tsp toasted sesame oil
  • 1/4 tsp sesame seeds


To prepare the marinate, combine all ingredients (except pork) in a bowl and stir thoroughly.

Place pork chops in a shallow dish and add the marinade. Cover and refrigerate several hours or overnight.

Preheat oven to 350 degrees.

Place pork chops on a wire rack over a baking dish. Bake for about 35 minutes, brushing with marinade occasionally, or until tender.



Cheddar-Sriracha Swirl Bread June 17, 2012

Filed under: The Sriracha Cookbook — kariryerson @ 11:10 am

When browsing the internet the other day, I came across this amazing thing call “The Sriracha Cookbook” that I just had to have. We LOVE Sriracha so it made sense to order it. The first thing I made was Cheddar-Sriracha Swirl Bread. It was awesome. We ate it toasted, in tuna melts (to come later) and in so many other things it was gone in no time flat. I did use 1/2 white flour and 1/2 wheat instead of all white.


  • 1 3/4 cups whole milk
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons sugar
  • 1 (1/4-ounce) package instant dry yeast
  • 4 cups unbleached all-purpose flour, plus more for kneading
  • Vegetable oil or nonstick cooking spray, as needed
  • 2 teaspoons kosher salt
  • 1/4 cup Sriracha
  • 1 cup (4 ounces) shredded sharp Cheddar cheese


In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.

In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.

After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.

Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.

Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.

Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.


Chicken with Mushrooms and Artichokes June 15, 2012

Filed under: Pioneer Women — kariryerson @ 2:03 pm

When cooking on the road, I look for foods I couldn’t make at home due to the hubs hating certain ingredients (mushrooms). I also look for things that can all be completed on the stovetop since I am not always guaranteed to have an oven and I like to buy groceries before I get to my room the first night (since once I am in there I probably wont leave). I found this to be simple and tasty. The original recipe from The Pioneer Women calls to top with chives and parm but I opted to leave them out.


  • 8 whole Chicken Legs Or Thighs
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil
  • 16 ounces, weight White Mushrooms, Sliced
  • 5 whole Garlic Cloves, Minced
  • 1/2 cup White Wine, Or More To Taste
  • 2 cups Chicken Broth (More As Needed)
  • 1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
  • 1 cup Heavy Cream
  • 16 ounces, weight Pasta – Cooked And Drained


Salt and pepper chicken pieces.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).

Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.

Pour over cooked pasta.