Tag: Gordon Whann

Hey Family Guy!  Get a CLUE for Halloween!

Hey Family Guy! Get a CLUE for Halloween!

        UNDER CONSTRUCTION   ———————————————————- Family Guy Introduction   Gordon as Peter Griffin   Julie as Lois Griffin Sparky as Vinny Filipeli Spooky as Stewie Griffin Peter Justin Griffin            

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

                Happy Thanksgiving or Feliz dia de Accion de Gracias My Corn Husk Dolls Our Mexican Inspired Roasted Chicken and Vegetables Because it was just going to be the two of us, Gordon and Myself for Thanksgiving this…










Labour Day, 1955

(A.K.A. Labor Day.  I guess we dropped the “u.” 

That is very American of us to drop those extra letters we don’t need.)  🙂



Starring Kim Novak and William Holden

(And a cast of many more.)

(I love the Chinese lanterns)

A handsome drifter arrives at a small Kansas community just in time for a nice Labo(u)r Day picnic and apparently causes quite a stir with a few of the local’s.

My mother’s friend Judy Ballard Dempsey would always tell me that this is the movie she watches every Labor Day.


Even though the movie was filmed in 1955 and I wasn’t born until 1961, it still harkens back to me of those picnic’s past when I was a young girl growing up in the south.  The linens, the clothing, women wearing pretty dresses, men wearing white suits, the ladies working on their needlepoint in between tending to everyone where the food and drink are concerned.  The lake, the boats, the bank, the levy, the picnic baskets, the picnic thermos, the picnic foods, the cakes, and my grandmother scolding me because I had kicked my shoes off and I was running around barefoot in my pretty dress and according to her ‘ladies don’t act that way’.

I was also still required to ‘ sit up straight’ even when eating at a picnic table.

I miss those days.  Not just the picnic’s but the beauty of the south.  The ladies sitting in the shade underneath those beautiful trees fanning themselves on that hot Georgia day.  Hearing them hollar at the boys for getting their britches dirty with that red Georgia clay.  They knew that stain wouldn’t come out.  The boys either had their britches stained with grass or that beautiful red Georgia clay.  As for me, you could always find me wading in the water skipping stones.

To me a picnic isn’t just about the food.  It’s about finding the right picnic spot.  Using the prettiest linen’s.  Usually hand embroidered by my Great-Grandmother Honnie.  Playing in the creek.  It never mattered to me how cold the water was.  I could stick my barefeet into freezing cold water and I was happy just to be splashing around and finding pretty rocks.

A picnic to me is a trip back in time visiting those that have long gone, but never forgotten.  As long as I am alive they will be too.  So, would you like to go on a picnic?

Load up the car.  I’ll be along in just a minute……




Let’s Start First With Dessert

Julie’s Red Velvet Stuffed Cherry Cake with Vanilla Frosting and Cherries, Flowers

Isn’t it pretty?  Well, I obviously think so.

I am no cake maker or decorator.  I use a ready made Betty Crocker cake mix.  And up until my 40’s I honestly thought that was the definition of cooking from scratch…..

All of my cake pans are different sizes.  I just use what I have and to dress it up I’ll add this or that.  I always start out trying to make it perfect and then it just sort of unfolds into something a 7 year old would do.  So, I decide to just please that 7 year old inside of me and I make it a bit tacky.


I remembered the White Chocolate Bark with Cherries

I had forgotten to add them.

Makes the Cake Look More Decadent




PICNIC Recipes will start right here!



Gordon’s German Potato Salad

Julie’s Ham Salad

Julie’s Chicken Salad with Grapes and Pecans

Julie’s Deviled Ham Deviled Eggs with Bacon















Pickled Purple Pearls

Pickled Purple Pearls

        ‘Tis The Season…. …For Making Delicious Edible Gifts Julie with Red Pearl Onions How About Pickling Some Purple Pearls? Actually, they are known as Red Pearl Onions, they just look Purple to me. I think they are beautiful.  Who wouldn’t be…

Barefoot Beach Teas

Barefoot Beach Teas

        Welcome to Barefoot Beach Teas I got the idea about 3 years ago to create a nice tea and have it look like the beach.  I even thought of putting some sort of seashell candy inside of the tea so that…

Captain’s Galley

Captain’s Galley







Summer Seafood, Sides, and Salads

Summer Seafood, Sides, and Salads

        I SEA You’ve Caught Us! Enjoying a Summer of Seafood, Sides, and Salads We decided to start another seafood webpage.  If you would like to check out our other one, then click here: Gordon and Julie Seafood We plan on bringing…

Our July 4th. Tribute to the Movie JAWS (1975)

Our July 4th. Tribute to the Movie JAWS (1975)

        Amity Island Welcomes You We are Gordon and Julie 1975 ———————————————————- Enjoying my Shark Tea and a good book. —————————————————— Salt Water Taffy I have had a love affair with Salt Water Taffy at the shore my entire life.  It’s tradition. …

Asian Steamed Buns

Asian Steamed Buns















The Pot Thickens…  Musings of an Amateur Cook

The Pot Thickens… Musings of an Amateur Cook

          Hi!  Welcome!  So happy to have you here! My name is Julie Lancaster-Whann and welcome to my: The Pot Thickens…  Musings of an Amateur Cook So, what makes me an ‘Amateur?’  Easy!  I don’t get paid! And, because I don’t…

A Star Wars CLUE For Christmas

A Star Wars CLUE For Christmas

      UNDER EMPIRE CONSTRUCTION                                               ————————————————————-   ————————————————— ——————————————————–   ————————————————— May The Force Be With You, Always.      …

Mother’s Day on the Lanai

Mother’s Day on the Lanai

























Happy Mother’s Day,


Grillin’ With Gordon and Brodie at Home, Mackenzie’s Birthday

Grillin’ With Gordon and Brodie at Home, Mackenzie’s Birthday

        Hello Welcome to our Backyard Lanai This is where we spend a lot of our time in the spring, summer, and autumn.  It is a nice big area where we can spread out and entertain, even if it is just for…

Pork, Sausage and Mustard

Pork, Sausage and Mustard

        Welcome to Pork, Sausage and Mustard From the Kitchen of……. Gordon and Julie Today, we will be making MUSTARD, and lots of it! At this writing we are in the middle of a pandemic, the Coronavirus/Covid 19. Gordon and I decided…

Breakfast With Brodie and Mackenzie

Breakfast With Brodie and Mackenzie






Good Morning

Welcome to Breakfast with Brodie and Mackenzie

 We have a few menu items you might enjoy.


Bagel and Lox


One Bagel (I use the Everything or Egg style bagels.)

Smoked Salmon

(I use Fresh Market’s Nova Bits which are like trimmings that’s half the price as the regular and still delicious)

Red Onion, sliced

Dill Sprigs

The Juice of 1 Lemon

1 Tbsp Capers

Plain Cream Cheese

Salt & Pepper

Tomato optional

First toast your bagel then allow it to cool down. This will help make spreading the cream cheese over the bagel easier. Spread the cream cheese in an even layer. Then take your capers and embed them into the cream cheese layer. (I use a fork to sprinkle the capers and press them into the cream cheese.) Then add a layer of red onion slices or rings. At this point I may add a slice of tomato. Now lay down a generous layer of smoked salmon.  Add as much dill on top as you like (it’s hard to overdo the dill so I add a lot).  Add salt and pepper and lemon juice. Indulge. This dish is one of our all time favorites.


Brodie and Mackenzie


Up Next!

Steak and Eggs with Mushroom Gravy and Hash Brown Patties


Brodie and Mackenzie, Recreating One of Their Favorite Breakfast’s from IHOP

Gordon and I, Julie, are doing the write up for them.  They love cooking, they love the photography, they love the eating, just not the write-up’s.  🙂  So, that is where we come in.

Brodie and Mackenzie, Cooking

Mackenzie Does the Note Taking

While in lockdown due to the Coronavirus Pandemic, Brodie and Mackenzie were missing some of their favorite restaurant foods so they decided to create this one.


Here are the ingredients for the steak marinade. 

Marinade the steaks overnight for best results.

4 Drops Vanilla Extract

2 Tbsp. Heinz 57 Sauce

4 Tbsp. Worcestershire Sauce

4 Tbsp. A1 Sauce

1/2 Tbsp. Maple Syrup

1 Shake of Powdered Cinnamon

1 Tbsp. Apple Cider Vinegar

1/2 Tbsp. Molasses

1/4 Cup Sliced Onion

2 Garlic Cloves chopped

For the Gravy:

2 Portobello Mushroom Caps Chopped into chunks

1 Onion Chopped into chunks

3 – 4 Tbsp. Butter


Pictured are the ingredients they used.

Gordon, Brodie and Mackenzie is Taking Notes

Mix all the ingredients in a large seal-able container large enough to hold your steaks.



Here I am helping out and Brodie is taste testing the mix. 

Add any of the above marinade ingredients to suit your taste.

Add your chopped onions and garlic cloves to the marinade.

Mix all the ingredients well with a whisk.

Add your steaks to the marinade and coat them well with it. 

Place in the refrigerator overnight.

The next morning, remove your steaks and shake off any excess marinade back to the container as it will be used later.  Blot the steaks dry using a paper towel.

See how the marinade penetrated the steak giving it a beautiful brown color?  Brodie did a great job in making the steak dry.  This is key as a dry steak will cook better than a wet one.  Wet steaks cooked in a pan tend to boil and steam in its own juices where as a dry steak will sear and brown in the pan.

Here they used a strainer to separate the onion and garlic from the other liquid ingredients of the marinade.

Here are the large Portobello mushroom caps they used for the gravy.  Clean the mushroom by either using a paper towel to remove the dirt or quickly run them under running water.

Hash Brown Ingredients:

3 Potatoes shredded

3-4 Tbsp. Vegetable Oil

Salt and Pepper to taste

Mackenzie Shredding Potatoes

Shred your potatoes into a container.

Here are the eggs, one of the mushroom caps, which when cleaned, took off the outer layer of the mushroom… it happens!

The glorious Onion!

Strain your shredded potatoes using a cheesecloth to get out most of the moisture.  You will be surprised how much moisture is in a potato.

Sparky, Spooky and Barefoot Brodie

Slicing Onions

Add your oil to a large cast iron pan and heat to medium high heat.

When the pan is at temperature, form about 1/3 Cup of your shredded potatoes into patties.  Carefully place the patty into the heated oil.

Here they were able to place four patties into the pan.

Using a spatula, flip the patties over when browned to your liking.

Mackenzie Flipping the Hash Browned Patties

Nice color on those hash browns!  When they have finished cooking, place the hash browns onto a paper towel lined plate to catch the excess oil.  Salt and pepper them to taste.


Chop your onions and mushroom caps into chunks and saute them in 3 to 4 Tbsp. butter in a large pan.

Saute the onions until they become translucent.

Using a cast iron grill pan turned onto medium high heat, pan sear your steaks.

Cook the steaks to your liking.  Medium cooked steak will take about 7 min. cooking on both sides.  This also depends upon how thick your steaks are.

Cooking Tip:  To test your steaks, using your finger and pushing down on the steak, if it has a little give, it is likely at Medium Well.  The more give the steak has, the less it is cooked.

Using a strainer, strain out the onions and garlic used in the marinade and place the marinade liquid into a small sauce pan.

Heat the sauce to medium heat to slightly reduce the liquid.

Place the onions and garlic used in the marinade into the saute pan of mushrooms and onions and cook them until tender.

When all your onions, mushrooms, and garlic are tender, add your reduced marinade liquid to the pan and cook until all the ingredients are to a gravy consistency.

Sparky and Spooky are Hungry

Here, Brodie is turning the steaks as the gravy is cooking.  See the sear marks the steaks have because they were dry when they went into the pan!


Add some oil to a small saute pan and heat it to medium heat.  When the pan’s oil has come up to temperature, add your egg to the pan and cook until the egg white is done, leaving the yolk slightly runny.  This will take only a few minutes to cook.


Serve your hash browns, steak and gravy, and eggs on a plate and enjoy!

Have a Nice Day!

Brodie and Mackenzie

(And Gordon and Julie)  🙂






        Dessert, Anyone? I made a Fruit Salad yesterday and I was just fixing to spoon some over a nice Pound Cake I bought. Would you care to join me? ———————————————————–   There is nothing prettier to me in the Spring and…

Santa’s Elves Kitchen Favorites

Santa’s Elves Kitchen Favorites

    Merry Christmas   Hello My name is Julie and I am 59 years old.  I first met Santa when I was 2 year’s old at Riches Department Store in Atlanta, Georgia and I’ve been a big fan ever since. Gordon and I have…

Rise and Shine

Rise and Shine





Good Morning!

Rise and Shine!

Our Sunny Kitchen Table


Is Everybody Hungry?  Juice?  Coffee? 

Oh, I know, how about our:

Whole Wheat Heaven and Heat Breakfast Muffins?

Don’t they smell absolutely delicious?

If you’d like the recipe scroll down the post.


Our Rise and Shine Kayaker’s Breakfast

We also have this breakfast treat for any morning occasion.  We just happened to have made these one morning before a kayaking expedition to Weeki Wachee Springs in Florida.

Quick, Easy, and Delicious!

(See Recipe Down Below)


Also try our:

Sausage and Quiche Egglet’s


(Recipe Down Below)



Our Breakfast Knots with Eggs, Pancetta, and Cheese

(Recipe Down Below)


First Up:

Whole Wheat Heaven and Heat Breakfast Muffins


(We did double this recipe because we wanted to freeze several of them for future breakfast’s.  We do have a single batch listed here in the ingredients.)

The Ingredients:

2 3/4 Cups Whole Wheat Flour (You can use White All Purpose Flour.)

2 Tbsp. Baking Soda

1 tsp. ground Cayenne Pepper

1 tsp. ground Sweet Paprika

1 tsp. Homemade Hungarian Paprika (optional)

1 tsp. Fine Ground Himalayan Pink Salt

1 tsp. Fresh Ground Black Pepper

1 Tbsp. Ground Turmeric

3/4 Cup Whole Milk

1/2 Cup Vegetable Oil

3 Eggs

2 Tbsp. Olive Oil

1/2 Cup Medium Red Onion – Diced

3/4 Bell Peppers – Red, Orange, Green – Diced

3/4 Cup Feta Cheese

2 Cups Spinach – Chopped

Pancetta, Italian Bacon – Medium Sliced

Preheat your oven to 375′ F. 

Again, we doubled the recipe, which is why some of the portions look larger than they should be.


In a large bowl, combine your dry ingredients.

Add your flour…


….then your baking soda, cayenne pepper, and Himalayan Pink Salt.


Then add your Turmeric


In another bowl, combine your wet ingredients starting with the milk.

Now add your vegetable oil.

And now your eggs.

(I hope we don’t confuse you but we did end up adding an additional egg to the batter later on in the recipe.  Keep reading down below and we will show you where.  But for now just use 2 eggs here for a single batch of this recipe.  OR, you could just go ahead and add all 3 eggs NOW.)

This was an experimental recipe for us which is why we decided to add more later on instead of now.

Whisk the wet ingredients together well and set aside.


Time for the Vegetables

Slice your red onion.


Also your bell peppers into small dice sized pieces.


Nice picture Julie!

(Thank you Gordon!)

Using a large saute pan, add your olive oil and turn to med. heat.


Here is a great picture of all the colorful vegetables we will use.


I vacuum sealed the pancetta shortly after I bought it.

When your olive oil is heated, add your red onions and bell peppers to the saute pan.

Toss the ingredients in the oil.

Add your salt and pepper to taste.


Use a spatula to turn the cooking vegetables when needed.  The picture on the bottom right is the finished product as they still retain much of their color.  Set aside to cool.


Use a whisk to evenly distribute the dry ingredients.  I am adding sweet paprika I received from my Hungarian friend… amazing home-made ingredient.  This was an after thought to the original recipe.

Stir all the dry ingredients well.

Stir the wet ingredients one more time before pouring them into the dry ingredients.


Now, add your sauteed vegetable into the dry ingredient bowl.


Mix all the ingredients well using a spatula, being careful not to over mix the dough.


(HERE is where the extra EGGS come in to play.)

As the batter looks dry, we decided to add more eggs.  Remember, we doubled the recipe which is why you see two in the bowl below.  All these extra ingredients have been correctly added to the original ingredients at the top of this recipe.  We are simply depicting our thought process as we were making the recipe.


The dough looks great with the small bits of color.


Now, add your feta cheese

Just crumble it in.

Now fold in your chopped spinach to the dough batter.


Place one slice of pancetta into each muffin slot as shown.

(Gordon came up with this idea.)

Now, add a heaping spoonful of the dough into each muffin slot.

Bake the muffins in your preheated 375’F oven for 20-25 min.

Depicted below, are the extra muffins we made as we did double the recipe.

But we only used the pancetta in 12 of them.



In order to crisp up the pancetta, Gordon flipped them over and placed them back into the muffin tin.

We could have pre-baked the pancetta slices for about 5 min. or so in the muffin tin before we added the batter.  Perhaps we’ll try that next time.


Time to turn the oven on broil and place the pancetta side up back into the oven.


Here is a great shot of them broiling…

They really turned out great!

This crisps the pancetta up so nicely!


 They make a great portable breakfast for those on the go, without having to stop on the way to work.  This lessens your human contact in these times of the Coronavirus.

The pancetta here is like biting through butter.  There was no toughness to it whatsoever.  And we added just the right amount of heat  that gave you that great after taste.



Rise and Shine Kayaker’s Breakfast

We needed a good breakfast before our day of kayaking Weeki Wachee Springs one day.

It is a 6 mile trip by kayak and we wanted to start our day off with something easy, healthy, and tasty.

Start by slicing green, red, and yellow bell peppers into rings.

Add some olive oil to a sauce pan on a medium-high heat and then place a few of the rings to soften.

Once they have softened a little bit, crack an egg into each ring.

Place a lid onto the pan for just a few minutes so that the steam cooks the eggs and they don’t run when you try and flip them.

Gordon Flipping Our Bell Pepper Eggs

Just Top With Some Salt and Pepper  🙂

Great Grab and Go Breakfast!


Sausage and Quiche Egglets

This recipe idea was born out of a worry that eggs would be scarce in the beginning of this Covid 19 Pandemic, March 2020.  We started shopping online and grocery stores were limiting the amount of eggs that we could purchase.  Seeing how this was early on in the pandemic, none of us knew what to expect or where it would lead us?  So, I thought that if we at least got breakfast situated that it would be one less meal to worry about daily.  Having these delicious little quiche’s in the freezer would make things a bit easier on us just in case there did become an egg shortage.

At this writing, July 2020, eggs were never a problem and we have always been able to purchase as many as we need.  But, it’s still nice to plan ahead and have a freezer full.  Just in case.

This Recipe Will Make 24 Combined Quiche Egglets, and Sausage Egglets

The Ingredients:

2 tsp. ground Sweet Paprika

2 tsp. Fine Ground Himalayan Pink Salt

1 tsp. Fresh Ground Black Pepper

3/4 Cups Whole Milk

12 Eggs

2 Tbsp. Olive Oil

3/4 Cup Onion – Diced

1/4 Cup Green Bell Pepper, Diced

4 Mini Sweet Peppers – Red, Orange, Yellow, Green – Diced

3/4 Cups Feta Cheese, Crumbled

2 Cups Spinach – Chopped

Pancetta, Italian Bacon – Medium Sliced

A Few Salami Slices (We turned to Salami when we ran out of Pancetta.)

1 Package Turkey Sausage Links


It’s always a good idea to read a recipe through before you start to make it.


Pre-Heat Oven to 350F

The first thing we did was to place some Pancetta into our muffin pan.  When we didn’t have enough to fill all of the spaces, Gordon got some Salami out of the refrigerator to fill the remaining holes.

This is a non-stick muffin pan. 

There was no need to add any cooking oil spray because the Pancetta and Salami would produce enough grease preventing them from sticking.

The Salami turned out to be a very nice alternative and made cute little cups to hold our quiche’s. 

You will see further on down the post.

Time to place into a 350F oven for about 15 minutes to crisp the Pancetta and the Salami.


Chopping the Onions

Gordon Chopped About 3/4 Cup

Here He Added About 2 Tablespoons of Olive Oil

..to a saute pan and softened the onions for about 7 minutes on a medium-high heat.

So, while the onion is sauteing It’s time to chop the Green Bell Pepper.

Gordon Chopped About 1/4 Cup


Meanwhile, our Pancetta and Salami is ready to remove from the oven.

It looks like our Onions have softened.  See photo left top.

Now it’s time to remove our crispy Pancetta and Salami from the muffin pan and place onto paper towels for the oil to drain.


Here Gordon is chopping the rest of our peppers into diced sized pieces. 

Approximately 1 cup total.

Time to add them to the onions and continue to saute until they become a bit soft. 

About 5 minutes on medium-high heat.


Now it’s time to add 1 teaspoon Salt, and 1 teaspoon Paprika.

(NOTE:  I have listed in the ingredients above that this recipe calls for 2 teaspoons of both Salt and Paprika.  But here is where you only add 1 teaspoon each.  The rest is added later on to the eggs in the recipe below.)

We do love this very fine Himalayan salt as it adds a nice flavor.

Now it’s time to place back into our muffin pan, the crispy Pancetta and Salami cups.

But before you do, make sure that you have drained the grease out of it.


Now it’s time to make our egg mixture.

In a medium bowl crack about 12 eggs.


Add your milk, about 3/4 cup.

Whisk Together

Now it’s time to add the remaining 1 teaspoon of Paprika.

Also, time to add the remaining 1 teaspoon of Salt and now add about a teaspoon of Freshly Ground Black Pepper.

Whisk Together

Now It’s Time To Chop Your Fresh Spinach

Add Your Chopped Spinach to the Egg Mixture

Here Gordon is adding the sauteed Onions and Colorful Peppers to the egg mixture.

Now crumble in your Feta Cheese’s. 

Stir Together

Preheat Your Oven to 350F

Use a ladle to scoop some of the egg mixture into each muffin cup over the crispy Pancetta and Salami.

Now it’s time to bake in the oven for about 25 minutes. 

Each oven is different so keep and eye on them.  You want them to cook thoroughly but not burn.

When done remove from the oven and allow to cool on a rack while still in the pan.


Now It’s Time for our Sausage Egglets

I’ve got this great pan with the spikes that I am going to use to hold the Turkey Sausage Links.

We wanted to brown these in a sauce pan first.  These are Turkey Sausages.


This was my idea (Julie), to place these sausages on these spikes and then have a quiche around them. 

So, here Gordon is placing them on the spikes.

Now It’s time to add the leftover egg mixture. 

If you find you may need more then add a few more eggs, salt, pepper, paprika, cheese……

Again, use a ladle to pour the egg mixture over the sausages and into each muffin cup.

Now it’s time to place them into a 350F oven for about 25 minutes. 

Again, your oven may cook faster, or slower, so keep an eye on them.



When done remove from the oven and place onto a cooling rack until cool.

Delicious!  They freeze well. 

We placed about 1 or 2 into plastic freezer bags and then placed into the freezer for future breakfast eating.


The Leftover Mixture…

Gordon did not want to waste the last of this mixture so he added a few more eggs to it….

Placed some Olive Oil into the saute pan and added some Turmeric, and then poured the remaining mixture over top. 

He then cooked the egg mixture in a small oven proof saute pan over medium high heat on the stove top for a few minutes.

Now, turn the oven to 350’F and place the pan in it for 20 to 25 minutes or until the eggs are firm and reach an internal temperature of 165’F. 

Hey, you just made a Quiche! 

And REAL MEN DO Eat Quiche  🙂


Muffins to Freeze

When the Covid 19 Pandemic hit I also set out buying several packages of muffin mixes of various flavors and using the eggs that I already had in my refrigerator, I made muffins all day to freeze for a later date.

So, whether we are in a pandemic or not, it’s still a good idea to make ahead some easy breakfast muffins that are ready made and waiting for you in the freezer.  There is something reassuring in these uncertain times where planning ahead gives us a little bit of peace of mind.



Our Breakfast Knots with Eggs, Pancetta, and Cheese


This is Such a Nice Simple Recipe for Breakfast, Lunch, or Dinner

These are called Hot Mama Knots and they are found in the frozen section of the supermarket.  Just follow the directions on the package and bake accordingly.  When done just let them cool a bit before you start the assembly.  (You can use any bread you like for this.)

Bake the Pancetta slices above.  Bake in the oven on a lined sheet pan for about 12- 15 minutes until nice and crispy and then place them onto paper towels for the oil to drain.


Microwave Eggs


6 Eggs

Pam Olive Oil Spray

3 Tbsp. Milk (1 Tbsp. per mug)

 Turmeric (Pinch per mug)

Salt and Pepper to taste


Hot Mama Knots

6 Slices Pancetta or Bacon

6 Slices Sharp Cheddar Cheese

(We ended up making 6 of these but I am only photographing the ingredients and instructions for 4 of these sandwiches.  Hopefully not confusing you too much.)


Spray your Olive Oil into two microwave safe mugs and then crack two eggs into each mug.

Here you see the two eggs in each mug.

Add your milk to each mug.

Now add your Turmeric, fresh ground pepper and salt to each mug.

Using a fork, whisk all the ingredients together well.  Note: You could omit the milk if you wanted, but you still need to break the eggs yellow yolk as it could explode in the microwave during the cooking process if not pierced.  This is the same for when you microwave a potato.

Microwave the two mugs for 40 seconds on high.

Remove the mugs and using your fork, stir the eggs slightly to assist in the cooking process.

Microwave the two mugs again this time for 30 seconds on high.

Remove the mugs and again stir the eggs.  Here you can see the eggs are beginning to firm.

Place the eggs back into the microwave again for another 20 seconds on high.  You will see the eggs rise during the cooking process and may even get higher than the mug.  If this happens, stop the microwave, wait about 10 seconds then continue to microwave the eggs.

Here you can see both mugs of light and fluffy eggs.  They become fluffy from the stirring between cooking instances and the rising of the eggs almost out of the mugs while being microwaved.

Pour out your eggs onto a plate.  There shouldn’t be any runny eggs.  If there are, place the eggs back into the mug and microwave them for another 10 seconds or so.

When your eggs are properly cooked, slice them in half.

Now it’s Time to Assemble

Put together your breakfast knots!  Slice your knots in half ash shown, then add a slice of your Sharp Cheddar Cheese folding in the four edges so it all stays on the bread knot.  Then add your eggs and a slice of Pancetta.  Finally, place the top on the knot on the Pancetta and you are done!

If you like you can add some mustard as we did.



Have a nice day!

Julie and Gordon




Kayak Weeki Wachee Springs, Florida

Kayak Weeki Wachee Springs, Florida

        Me, Taking a Kayak Photo Making Plans for our Mermazing Kayaking Trip to Weeki Wachee Springs Me, Taking a Kayak Selfie ———————————————————- Rise and Shine Kayaker’s Breakfast Today we will be spending our day kayaking Weeki Wachee Springs in Central Florida. …

Valentine’s Day

Valentine’s Day

          Happy Valentine’s Day I have always loved Valentine’s Day. Probably because my birthday is the day before and I’ve always had these two great days together. I had many birthday’s that had Valentine themes with Cupids and Red Roses, Hearts…

Julie’s Southern Birthday Low Country Favorites

Julie’s Southern Birthday Low Country Favorites




Birthday Sweet Beignets


A Birthday “Cake” of Crab Stuffed Beignets

With My Magnolia Tree


Welcome to My Southern Birthday Low Country Favorites

This year for my birthday my husband asked me what I wanted?  You see, we don’t normally eat out, we tend to stay in and cook it ourselves.  Gordon has a culinary degree and in our opinion, most of what we cook tastes better than what we eat in restaurants.  So, this year I told my husband that I want to eat “Critters” for my birthday.  And by “Critters” I am referring to Alligator, Mud Bugs (Crawfish/Crayfish), Shrimp, and Crab.

Therefore, I want all my Low Country Favorites:

Alligator in Swamp Sauce over White Rice

Crab Stuffed Beignets w/ Key Lime Tarter Sauce

Dirty Rice with Mud Bugs (Crawfish)

Crawfish Mini Crab Boil

CRAWFISH and Gorgonzola Grits

Cajun Shrimp



Bloody Gator’s w/ Swamp Sauce (Bloody Mary’s)

My Birthday Dinner Plate


Filet of Alligator

Marinating 24 hours in Merlot


So, While the Alligator is Marinating be sure to check out our other Southern Food posts:

Click Here For:  My Mardi Gras Birthday and New Orleans Soul Food Recipes



Click Here For:  Our Southern Soul Food


Click Here For:  Our New Orleans Style 4th. of July Foods, Tasso Seasons

Glad Y’all are HERE!

Gordon and Julie


Gator’s Up and Swimmin’ in Swamp Sauce!


My Guys:  Chef Gordon (love the britches), and my baby boy Brodie.


My Infinity Selfie

(Having some fun while I wait for my birthday dinner to be cooked for me by my family.)

Beautiful Mackenzie with Sparky Doodle and Spooky Lou

Our Bloody Gators w/ Swamp Sauce


My Birthday Dinner

All My Critters…..

Cajun Shrimp w/ Cocktail Sauce

Alligator in Swamp Sauce w/ White Rice and Crawfish

In the Center are my Critters with Gorgonzola Grits

My Crab Stuffed Beignet’s with Key Lime Tarter Sauce

Photo Left:  Inside our Crab Stuffed Beignets

Julie and Gordon

I was very proud of my family for cooking me such an excellent dinner. 

I love them all so much!



We Also Feature:

Dill Pickle Dip with Cucumber Chips

Blackened Shrimp Po’Boys and Girls

w/ Louisiana Slaw and Homemade Remoulade


Whann Way Muffuletta’s

Louisiana Slaw Dawgs

Muffuletta Deviled Eggs

Dirty Rice with Turkey Sausages and Crawfish

All Recipes are Down Below


My Birthday Take Out From Tibby’s

Once we get started on Low Country Food it takes awhile before we get it out of our system and move on to other types of cuisine.  Here we share with you some of our favorites.

Happy Eatin’ Y’all!


Dill Pickle Dip with Cucumber Chips and Potato Chips

(Recipe Down Below)


Voo Doo Blackened Shrimp Po’ Boys

(See recipe below.)


Our Whann Way Muffaletta’s

Muffuletta’s Done The Whann Way

(See Recipe Below)


Louisiana Slaw Dawgs

Chicken and Apple, and Italian Sausages w/ Louisiana Slaw

And, Muffuletta Deviled Eggs


Pickled Purple Pearl Onions

Click Here For:  In a Christmas Pickle


Birthday Dinner Recipes Start Right Here

Brodie, Me, Veronica, and Spooky Lou


Alligator in Swamp Sauce


Filet of Alligator

Marinating 24 hours in Merlot

(We do use a Crock Pot/Slow Cooker Here)


The Ingredients:

2 Lbs. Cubed Alligator Meat

4 Cups Merlot Wine

3-4 Tbsp Olive Oil

4 Cups Red Onion – Diced

1 Cup Shallots – Diced

1 Cup Celery – Diced

1/2 Cup Green Bell Pepper – Diced

Salt to taste

5 Garlic Cloves – Minced

1 x 16 oz. Can Tomato Puree

1 x 16 oz. Can Tomato Finely Chopped

4 Tbsp. Worcestershire Sauce

1 Tbsp. Dry Oregano

3-4 Bay Leaves

1 Tbsp. Sweet Paprika

7-8 White Mushrooms – Sliced

1 Tbsp. Fresh Thyme – Chopped

1/4 tsp. Turmeric

1 Tbsp. Creole Seasoning

1/2 Cup Red Wine (To add later.)

In a colander, drain your red wine marinated alligator meat.


Dice your vegetables…

Slice your bell pepper in half and remove the stem and seeds, then slice in lengths and then dice.  Slice your celery stalks in lengths and dice.


Slice your onion as shown then dice…

…and do the same with your shallots.

All of the vegetables diced on the cutting board look great!


In a large saute pan, add your Olive oil and heat to Medium.

Add your onions and shallots and salt to taste.

After cooking for ~4 min. stirring occasionally,


add your bell peppers and celery.

Continue to saute and stir until the vegetables become tender.

Slice your garlic cloves,

then mince as shown in photo below.

Add the garlic to the sauteed vegetables and cook for 2-3 min. stirring occasionally.


Slice your mushrooms as shown.


Pour your chopped tomato, and tomato puree into the sauteed vegetables…

..and stir to combine.

Add your Worcestershire sauce…

And add dry oregano,

..Bay leafs and sweet paprika and continue to stir.


Now, add your sliced mushrooms to the mixture.

Mackenzie Taking Over Here

Continue to cook for about 10 min. until the mushrooms become tender.

This in itself is absolutely delicious!


Add your fresh Thyme…

and Turmeric to the mixture and stir.

The mixture will become very thick and delicious as shown. 

Add the mixture to your slow cooker and turn to Medium.

Chop your alligator into chunks as shown.

Add the chunks to your slow cooker.

Stir everything to combine well.

Now, add your Creole seasoning to the mixture…

then add your red wine as the mixture is a little thick

and needs some moisture to aid in the cooking process. 

Cook for ~2 hrs. on med. low stirring occasionally.

Adding the Additional Merlot to the Pot

Below is the finished recipe.  You can see why my New Orleans born and raised friend recommended this recipe.  The alligator was so tender and the wine really gave the dish a wonderful taste.

Alligator in the Swamp


Beignets, and Crab Beignets

We have two Beignet recipes, one for the regular doughnut Beignets and one for our Crab Filled Beignets.

Doughnut Beignet Ingredients:

3 1/2 Cups Flour – you may need more depending on how moist your dough is

1/3 Cup Sugar

2 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

1/2 t. Nutmeg

1 Cup Buttermilk

1/3 Cup Water

1 Egg, Beaten

1/2 t. Vanilla Extract

Vegetable Oil, for Frying

Confectioner’s Sugar for Dusting




I was able to employ Brodie into help me making the dough, as he worked in a pizza shop and became very adept in making pizza dough.  It is always nice working with your children… no matter what their age.  I thought I would wear one of the my newly acquired Chef outfits.  I have matching pants, but I like wearing the wild ones.

Begin to heat your vegetable oil using a large cast iron pot.  The cast iron keeps the heat at temperature when frying.  If you don’t have one, you should acquire one.

You will need two large bowls, one for dry ingredients and one for the wet ingredients.