Posted in Dinner, Quick

Kim’s Cookin’ School Honey Mustard Grilled Lamb Chops

Honey Mustard Grilled Lamb Chops

Dressed Chops

By Kim B.

Our special occasion go-to treat!  Even if you think you don’t like lamb, don’t be afraid to fall in love with these adorable size beauties.  We buy these at Sam’s Club: pre-packaged and ready to go.  They are tender and mild flavored and not at all gamey.  Using this rub, sauce and grilling makes for a perfect combination for something special and out of the ordinary.


Lamb chops
1/2 cup Honey
2 Tablespoons mustard (Dijon, or any deli style mustard)
2 large sprigs fresh Rosemary
4 large garlic cloves crushed and minced
2-3 Tablespoons Olive Oil
Salt and Pepper

Blend together the honey, mustard, 2 of the crushed garlic cloves, and minced leaves of one of the Rosemary sprigs. Taste for flavor, adding more of any for your liking. Set aside.

Bring lamb to room temperature, season with salt and pepper. Blend olive oil, the minced leaves of the second Rosemary sprig, and the remaining garlic. Rub onto lamb, keeping in mind you may need additional oil for both sides of the lamb. Set aside while preparing grill for direct heat grilling.

Rubbing ChopsPrep the grill! After cleaning the grates, wipe them with a vegetable oil soaked paper towel.
Grill over medium high to high heat open lid for 3 minutes on first side to get a sear.
Grilling Lamb ChopsTurn then baste with honey mustard sauce.  Turn again after 3 minutes and baste the second side. Turn and baste again this time after just one minute and repeat turning and basting with shorter interval moving off flame or cooler grill spot if flare up occurs.
Lamb Chops on the GrillCook until rare or med rare. 155 degree for medium.  These chops are very lean and total cooking time is up to 8 minutes tops to avoid WELL DONE MEAT! Remove from grill and let rest at least 5 minutes.  Very hard to let them sit this long!  These delicious morsels pair well with anything.  We all enjoyed these for Mother’s Day brunch, along with     green salad and smashed potatoes, and a lovely Pinot Noir.  A little slice of heaven.  Yum!
Plated Lamb ChopsBon Appetite!

Posted in Breakfast, Dessert

Mexican Chocolate Cake Donut Holes

Oh snap! Baked Chocolate Donut holes! Prepare for lots of physical activity afterward. These are filled with rich chocolate chips, dipped in salted butter, rolled in cinnamon sugar, and then topped with chocolate drizzle. Stop it! Right? The good news, if you want to make these light, don’t add the toppings; just eat straight from the oven. These are fast and take about 20 min to prepare start to finish including the bake time. These fed 6 kids and 2 adults. Serve with a cold glass of milk and fresh strawberries.

with drizzle fo’zizzle

Mexican Chocolate Cake Donut Holes

By: Bekie A

6 Tbsp of Greek yogurt

1 egg

1/2 cup of brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 cup of dark chocolate chips or more if you want it richer

1 cup and 3 Tbsp of flour

1/4 cup of coconut milk or regular

1/4 cup vegetable oil

2 tsp Mexican vanilla or regular if you don’t have it

3/4 cup of chocolate chips melted with 2 tsp of milk ( microwave 30 sec- stir) Separate 3 Tbsp and add (1 tbsp coconut oil)


1/2 cup of sugar

2 tsp of cinnamon

1/4 cup melted butter

Preheat oven to 375


Mix together the wet ingredients first with the sugar including melted chocolate except Reserve 3 Tbsp of the melted chocolate in a separate bowl for the drizzle. To the drizzle bowl, Mix the coconut oil in and Set aside until holes are finished baking.

Back to the holes:

Slowly add in baking soda and flour. Stir until combined. Add in chocolate chips.

Butter a mini muffin pan. Add 2 Tbsp of the batter to each. Bake for 8 minutes on 375.  

Meanwhile, melt 1/4 cup of butter in a large bowl. Mix together the cinnamon and sugar in another large bowl. Prepare for awesomeness. 

Roll donut holes in the butter and then in the cinnamon sugar. 

roll in the butter first
then roll in the cinnamon sugar mixture

Drizzle with the melted chocolate.  

Posted in Dinner, Quick

Easy Orange Chicken

My kids love orange chicken! Even my self proclaimed 10 year-old vegetarian will take a night off for the sweet and spicy chicken. I surfed the internet for an easy recipe and every one I tried has not compared to take-out, or it took forever to make. So…I created my own that was super fast. I also took a short cut and bought precooked organic chicken strips that I threw in the oven while I zapped up the orange sauce. Because… When I want orange chicken… I want it now. Seriously…now! Easy Orange Chicken

By: Bekie A

1 cup of orange marmalade

2 garlic cloves minced or pressed

1/4 low sodium fermented soy sauce

A Splash of Worcestershire sauce (about 2-3 tsp)

Dash Red pepper flakes

1/2 tsp of Chili powder

Dash of salt if needed depending on the saltiness of the soy sauce

2 Tbsp Terra Verde Mandarin balsamic vinegar (or use regular balsamic vinegar if you don’t have orange balsamic)

1/4 Tsp of ground ginger

Dash of cayenne or siracha hot sauce

2 Tbsp of garlic Grapeseed oil (or Olive oil with an extra garlic clove minced)

2 Tbsp of cornstarch mixed with 1 Tbsp of water

Sesame seeds for garnish

For extra fancy– garnish with sliced oranges and chives too.

Mix everything together in a large glass measuring cup.  Microwave for 1 minute. Stir. Microwave for 45 more seconds. For stove stop, combine in a small pot and stir constantly on medium high heat for 2-3 minutes until thoroughly infused. Allow to sit a couple of minutes and pour over the chicken and toss. 

Bake chicken strips as directed

cut into chunks

pour this glorious sauce over the top and toss

sprinkle sesame seeds on the top

Posted in Dinner, Quick, Seafood

Kim’s Cookin’ School Linguini

Linguini with Shrimp, Mushroom and Fresh Peas
Serves 4

1 1/2 lbs medium shrimp, peeled and de-veined
Salt, pepper and paprika
1 cup sliced mushrooms (any variety)
1/4-1/2 cup fresh garden peas  (how much do you like peas?)
4 large garlic cloves crushed, then chopped
Extra virgin olive oil
Red hot pepper flakes
28 oz can whole tomatoes, crushed by hand in their juices
1/3 cup heavy cream
1/4 cup or more to taste grated Parmesan cheese
1 lb fresh of dried linguini, cooked al dente

Warm a large skillet over med heat.  Heat a large stock pot of water to boil for the
pasta. Once pasta water starts to boil, add 3 large pinches of salt to the water. Cook linguini as per box instructions for pasta until just al dente, firm to bite, as it will finish cooking in the sauce.

If using fresh pasta, cook the noodles after the sauce is put together. Fish out the pasta as it floats to surface and add to the sauce.

Reserve about two cups of pasta water to loosen the sauce if necessary.

shrimpRinse shrimp under cold water, drain, than pat dry.  Cut into bite-size pieces.  Season with salt, pepper and paprika. Using half of the chopped garlic, rub into the seasoned shrimp, then set aside.

seasoned shrimpIn the warm skillet add 1 tablespoon olive oil and increase heat to med high. Add 1 tablespoon butter, a dash of pepper flakes and the shrimp. Stir and cook shrimp until just pink, about 2 minutes, as they will finish cooking in sauce.  Remove to a bowl and set a side.

sauceIn the same pan add another tablespoon olive oil, heat to medium and add 1 tablespoon butter. Put in the remaining garlic, and if you like spicy, another dash of red pepper flakes. Sauté and stir until garlic is fragrant then add the mushrooms. Continue cooking until mushrooms are lightly brown and have released their juices, about 5 minutes.

mushroomsIncrease heat to med high, add tomato sauce, cream, and peas, and stir until sauce come to a boil. Then reduced heat to a simmer and cook until peas are tender and sauce has reduced, about 5-7 minutes.  Taste for seasoning.

pasta in sauceReturn shrimp to sauce, stir to combine. Add cooked pasta to sauce, tossing to coat all the pasta with the sauce over medium heat. If pasta sauce is dry, add some of the pasta cooking water to loosen. Taste for seasoning.  Turn off heat and toss in cheese.  LinguiniServe promptly in warm pasta bowls.  Bon Appetite!

Posted in Breakfast, Dessert, Yeast and Quick Breads

Homemade Pop-Tarts

I tried several homemade pop tart recipes and they ranged from buying store bought pie dough 👎to a time-consuming, overnight delicate, fancy pastry dough full of butter. Don’t get me wrong, I love butter. But, I need something in between. I want fast, unprocessed and flavorful.  My niece and daughter were all about it. With a fork in hand, the girls helped me create this fun recipe. It took 20-25 minutes from start to finish including baking time. I call that a 👍. Bonus, all five of my taste testers gave it the green light 👊👏for the blog.


Homemade Pop-Tarts

By: Bekie A

1/2 cup of Coconut oil

1 Tbsp butter

1/2 tsp salt

1 tsp honey

1 tsp vanilla

1 Tbsp sugar

1 egg

1/2 cup ice water

2 cups of flour

-Makes 6-8 pop tarts


Using a fork, mix together everything but the water and flour. Once thoroughly combined, add the flour. Mix with the fork until crumbly. Make a well in the center and add in ice water. Combine gently and knead 2-3 times. 

Quick option: dump all of the ingredients into a processor minus the water. Turn on low and add in ice water until combined into a mound of dough.

Put into the freezer for 5 min to chill. Meanwhile, set out fillings. You can use Jams, fresh fruit, nut butters, etc. Be creative. We decided to make plum (1-2 Tbsp of plum jam), s’mores, and a savory bacon and cheese. Divide the dough into two and roll out on a floured surface. Using a pastry or pizza cutter, cut into equal size squares. 

Put filling into the center of the squares. 

Smores: 3-4 marshmallows, 1 Tbsp graham crackers crushed, 2 tsp choc chips
2 tbsp of bacon bits, 2 tbsp of shredded cheese

Beat an egg with 1 Tbsp of water. Place an equal size square on top and brush with the egg yolk mixture. Seal edges using a fork. Place on a baking stone.  

Bake on 370 until golden for 8-12 minutes. 

Top with powdered sugar or drizzle with icing. We used leftover coconut cream icing that I had made for the banana cake. 


Posted in Quick

Almost Hamlin’s White Dip

This is for all of my Muskogee friends and family that grew up like me thinking all Mexican Restaurants were supposed to have a white dip. The glorious white dip must have been a sister to the red dip with a hefty amount of salty chip relatives to accompany. The first time I ate at a Mexican Restaurant outside of Muskogee, I was so confused by the lack of white dip. Here is a recipe that strongly favors the dip. It is kicked up with jalapeños and lightened with a little Greek yogurt because the thought of dipping chips into straight mayonnaise seems so wrong in many ways. Don’t worry, you won’t miss it.  

Almost Hamlin’s White Dip

By: Bekie A

2/3 cup of Faga 2% Greek yogurt or 0% will work too

2/3 Cup of mayo

1-2 Tbsp of bleu cheese (how strong do you want it)

2 Tbsp feta

1 Tbsp of relish

1 Tbsp of diced pickled jalapeños

2 Tbsp of diced black olives

1-2 tsp of garlic salt

1 tsp of onion powder

Salt & pepper

Pinch of sugar

1/2 tsp of vinegar

2-3 Tbsp of milk

Combine the mayo and Greek yogurt first. Add in vinegar. Stir baby stir. Add in remaining ingredients. Garnish with cilantro and paprika. The flavor will build in the refrigerator as it sits. 

Warning: if you are not a former Muskogeean, you may not get it. But try it anyway. 

Posted in Dessert

Banana Cake with Coconut Cream Icing

Born out of ripe bananas and a love for coconut cream,  this cake can pose as dessert or a brunch centerpiece. If you have a 3 year old to smash the bananas and sing about it, then this recipe only gets better!  

Banana Cake with Coconut Cream Icing
By: Bekie A

4 large bananas

1 1/2 cups of  sugar

1 stick melted butter

1 1/2 tsp of Vanilla

3 eggs

1 heaping tsp of baking soda & baking powder

2 1/2 cups of flour

1 tsp of Sea Salt


Mash the bananas until smooth. Add sugar, eggs, vanilla, and butter. Whisk for one minute. Add in remaining ingredients. Stir until thoroughly combined. Grease two 8 inch cake pans with coconut oil. Spread batter evenly into both pans. Bake on 350 for 25-30 min until golden and a toothpick comes out clean. Allow to cool to room temperature so your icing does not melt. Remove from pans. Cut the round top off of one of them. Give away to anxious kiddos needing a snack. Spread 1/2-3/4 cup on top. Top with the other cake with round top facing up. Ice the rest of the cake. Spread the almonds onto the sides.


Coconut cream Icing

1 cup coconut oil

1 stick of melted butter

6 cups of powdered sugar

1/2 cup milk & flour

1/2 cup of sugar

1 tsp vanilla 

1 cup of slivered almonds

Icing directions:

-Pour milk and flour into a bowl and stir. Heat for 30-40 seconds in the microwave until thick. Allow to cool for a few minutes. Pour into a mixer and add the 1/2 cup of sugar. Beat for 1-2 minutes. Add in remaining ingredients for the icing and whisk on high until smooth and silky. Refrigerate until you are ready to ice.

Posted in Dessert, Gluten Free

Eli’s Super, Crazy, Energy Fudge Bars (GF)

These bars pack a big punch of nutrients with a whole lot of fudgalicious flavor!  Feeding two boys and a Chocolate loving girl unprocessed, real food is almost a full time job. These are fast and will keep them full and happy while they relish in their treat. Eli helped create and name this dish. He said that they give him “super, crazy, energy and tastes like fudge!” Store in the freezer or fridge for an anytime breakfast or snack on the go. Bonus? They are full of protein, fiber, and antioxidants. They are super crazy good! 

Eli’s Super, Crazy, Energy Fudge Bars

By: Bekie A

1 cup of dates

1 cup dark chocolate chips

1/2 cup pure maple syrup or you can reduce to 1/4 cup for a less sweet version

1/3 cup almond butter or PB

2/3 cup of quick oats

1 Tbsp cocoa powder

1 tsp vanilla

Pinch of sea salt

1-2 Tbsp of chia seeds to top

Put all of the ingredients in a processor except the chia seeds. Process until smooth. Press into an 8×8 dish greased with coconut oil. Smooth and sprinkle with chia seeds. Put into the freezer for 20-30 min. Cut into bars and stack into a freezable bag or container with wax paper between the bars to keep from sticking. Enjoy! 

Posted in Dinner, Seafood

Kim’s Cookin’ School Crunchy Fish Tacos

Crunchy Fish Tacos

fish tacos

By Kim B.


4 Tilapia fish fillets
1 cup milk
2 cup crushed corn chips (Julio Brand or seasoned corn chips, optional)
All purpose flour for dredging
Salt, Pepper, and Paprika, or favorite seafood spice
1/2 cup frying oil
Favorite taco toppings!

Rinse and pat dry fish filets. Season fish with salt, pepper and spices.  Prepare 3 shallow dishes for breading fish.  Flour, milk and chips in that order.  In a shallow skillet heat oil over med heat.

batteringDredge fish in flour and dust off excess. Dip into milk then roll deep into the chips.  Press firmly into the chips with the heel of your hand to help coat.

Check that the oil is ready.  It should simmer but not smoke.  Drop in a few corn chip crumbs that should sizzle on contact, but again not smoke.  If smoking occurs and chips burn, reduce heat and wait 2-3 minutes and recheck.  If chip do not sizzle increase heat and wait 1-2 minutes and recheck.  Once oil is hot carefully add fillets, do not crowd pan.


Fry 3-4 minutes per side. Remove to rack or paper towel to drain.

stacked fish

Prepare corn or flour tortillas by warming in microwave 45-60 seconds on high; cut the fried fish fillets to fit. Dress the taco with your favorite toppings and enjoy!


I used a shredded cabbage mix then added sliced red onion, chopped cilantro and lime juice, and a soon-to-be-posted Creamy Poblano Avocado Sauce for the topping.

Posted in Breakfast

Tex-Mex Skillet Quiche 

Here is another fast breakfast for a crowd. Did I mention that I’m not a morning person? I need a piping hot cup of Joe before my brain begins to turn on. Therefore, this can be assembled and in the oven in 5-7 minutes before your coffee cools off. The best part? The buttery tortilla crust gives a nice crunch to the fluffy, cheesy, spiced quiche. Enjoy!


Tex-Mex Skillet Quiche

By: Bekie A

10 large eggs

1/3 cup of whipping cream or milk

4 flour tortillas

1/2 tsp baking powder

1/2 cup chopped bacon, sausage, or chorizo

1/2 cup chopped ham

1 cup of Mexican shredded cheese plus 2 Tbsp for sprinkling

1 tsp garlic salt

2 tsp taco seasoning 

Salt & pepper 

Garnish options: cilantro, hot sauce, guacamole, salsa, pico, beans, sour cream

Preheat oven to 375. Crack eggs into a large bowl and whisk well. Add in milk, seasonings, and baking powder. Then add in cheese and selected meats. Butter a 10 inch round iron skillet. Lay 4 flour tortillas around the pan.   

Add in egg mixture. Top with remaining 2 Tbsp of cheese.  

In the oven  

Place the skillet in the middle of the rack. Bake for 19-22 minutes until golden, puffed, and no longer jiggly. See below.

    Puffed up beauty

Cut into wedges and garnish.