Author Archives: tbuzzee

Korean Potato Salad

What makes this “Korean” potato salad? Well… we were having dinner at a Korean restaurant in MKE, and they had potato salad on their menu. Never being able to pass up trying a potato salad (in search of “The One”), … Continue reading

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Sausage & Beer Queso

There are times when nothing but a nice, ooey gooey pot of queso will do. And a small, socially distanced gathering of friends and family for a holidaze dinner seemed the perfect time to take a new version, from the … Continue reading

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It’s Back! The Cheeez of Threes

It was a holidaze weekend, we had (a very few, carefully chosen) friends coming over, and my husband came across a Queso recipe that was sorely tempting him. Thing is, it called for Velveeta and, at least at my main … Continue reading

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Jardinière Salad

Let us talk salad. Pasta salad. Macaroni and cheese pasta salad. Yeppers; a humble blue box of Kraft Dinner, a dab o’ mayonnaise, a bit of Catalina salad dressing, and some freshly chopped veggies all come together unexpectedly well in … Continue reading

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Sticky Ribs

Just in time for the weekend; a most excellent rib rub and barbecue! We’ve tried this recipe, adapted from Molly Yeh at foodnetwork.com, several times, finishing them off on the grill or in the oven, and it is now our … Continue reading

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Spicy Pineapple Relish

Around about here, adding ketchup to a hot dog is considered to be an abomination unto Vienna Beef. But, even around about here, respectful folk can respectfully disagree about whether or not pineapple has a place on a pizza (let … Continue reading

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Marinated Then Grilled Chuck Roast

The nice folk at Betty Crocker published a recipe that just intrigued the heck out of me. A chuck roast, but on the grill. No slow roasting dry braise, no slow roasting wet braise (yechhh). But… it’s a chuck roast, … Continue reading

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Cheesy Ranch Broccoli

Rich was grilling a chuck roast that I had marinated (more on that soon!), we had new potatoes ready to go, and I was in need of a veggie. I had thought we had peas in the freezer, and French … Continue reading

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Key Lime Grilled Shrimp

I found some tempting looking wild-caught Argentinian Pink Shrimp in the freezer section of my market and thought to myself, “why not?” The fact that they were deveined and peeled was also a big plus. So, one pound bag o’ … Continue reading

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Antipasto Salad With Beans and Asparagus

Not all salads have to have lettuce – I mean, think about coleslaw! This salad idea, originally from the very nice folk at foodnetwork, proves that and then goes a step or five beyond, by allowing me to substitute blanched … Continue reading

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