South Dakota Blizzard Guacamole

Guoc Veg

We are in the middle of a February blizzard in South Dakota and its promised to be a doozy. Now days they even give the storms names. Apologies to all the Kayla’s, nothing like having a cold hearted beast sharing your name.

I remember as a youngster we would get snow bound for several days up to a week. We hated to see the snow plows come because that meant we would have to get back to school soon. Meanwhile we gathered around the kitchen table, only room in the house that had any heat, playing games, eating Mom’s great food and enjoying the time together.

Similarly, Shirley and I shared a bowl of fresh made guacamole and chips, warming up around the kitchen table.

No travel is advised – WOO HOO! Snow Day!

South Dakota Blizzard Guacamole

By David De Jong

1 Avocado (Peeled, Seeded and Mashed)
1 Serrano Chili (Seeded & Diced)
1 Mini Sweet Pepper (Seeded & Diced)
1 Roma Tomato (Diced)
1/4 Cup Onion (Diced 2 slices from medium sized onion)
2 TBSP Lime Juice
Salt & Pepper

Combine it all and enjoy!


Apple and Bacon Pancakes for Two

Apple Bacon Pancake 1
Apple and Bacon Pancakes for Two

By David De Jong

On a chilly, fall morning these are, well as my dear wife would say: “The best breakfast you could get anywhere”. This will make about 8 small 4-5 inch pancakes.

1 Apple (peeled, quartered, and sliced)
3-4 Strips Bacon (cut into ¼” bits)
2 TBS Brown Sugar
1 Dash Cinnamon
½ Batch Pancake Batter (1 cup Bisquick™, 1/2 Cup Milk, 1 Egg)
4-6 TBS Butter (We have a large skillet and I like butter)

Toss Apple slices with Brown Sugar and Cinnamon. Set aside to rest while you make pancake batter and heat 2 – 3 TBS Butter & frying pan. Slices should become glazed in sugary/cinnamon/apple goodness. Better taste a slice, just to make sure.

Apple Bacon Pancake 2

Prepare pancake batter as normal and divide into small cakes once pan is ready. A small gravy ladle works great for this.

Carefully lay Apple slices directly on pancake batter in skillet.

Apple Bacon Pancake 3

Carefully add Bacon bits between apple slices on each pancake. Some spots I will insert bits on edge. (I like Bacon.)

Apple Bacon Pancake 4

Cook pancakes as you normally would, maybe add a touch of Butter when you flip them to caramelize the apple edges.

Apple Bacon Pancake 5

Enjoy with pancake toping/s of your choice.

Leftover Steak and Vegetable Soup

Steak Veg Soup

We had some leftover grilled steak in the fridge from dinner a couple nights ago and lots of fresh vegetables. The weather was a drizzly/foggy/drip so some type of comfort food sounded good. The soup turned out bold and hearty. Served it with some fresh dinner rolls that we warmed in the still warm oven, and we were stuffed.

Leftover Steak and Vegetable Soup

David De Jong
We used leftover grilled Flat Iron Steak.
(Ingredients are approximate)

1 Lb. Left-Over Steak and any drippings
1 Medium – Large Onion
4 Large Carrots
3 – 4 Stalks Celery
2 Cloves Garlic
8 Cups Water
6 Cubes Beef Bullion
1 Can Tomato Soup
1 Roasted Sweet Bell Pepper (I roasted 2 and kept ½ of each)
8 oz. Mushrooms
4 TSP Butter
2 TSP Worcestershire Sauce
Salt & Pepper

All the vegetables except the Mushrooms and Garlic were cut into large ½ – 1 inch size pieces.
Garlic was sliced thin and the mushrooms were sliced as normal for sautéing.

Sweat – Onion in 2 TBS Butter, Season with pinch of Salt, add Celery, Carrots, Potatoes, Steak & Garlic. Cook for 5-7 Minutes. Add Water, Beef Bouillon, Steak Drippings and Tomato Soup.

In separate pan, sauté Mushrooms in 2 TBS Butter and Worcestershire Sauce. Add entire pan contents to soup once done.

Add Roasted Sweet Bell Pepper. I used ½ Red Bell Pepper and ½ Yellow Bell, Cut into ¼’s and Roasted for 6 minutes each side in a 400 Degree oven. I also had them on Broil for final 2 minutes (skin side up) to blacken the skins. Set them aside to cool, then peeled and sliced them.

Allow to simmer slowly until vegetables tenderize.

Salt and Pepper to taste and enjoy!

Makes about 10 – 12 servings, so now we have more leftovers that we divided and will freeze for a meal on a cold day.

Creamed Asparagus Soup

It’s been awhile since I have made this soup. Visiting with a friend the other day about various dishes made from fresh asparagus made me hungry for it. I hope you enjoy it as much as our family has.

Asparagus Soup

Creamed Asparagus Soup

By David De Jong


2 Bunches (lbs.) Fresh Asparagus
1 Onion (diced)
3-4 Stalks Celery (diced)
3 Cups Water
6 Cubes Chicken Bouillon
4 Cups Milk
1/2 Cup Flour
4 Table Spoons Butter
3-4 Carrots (diced)

Sauté Onion, Celery, and Carrots in Butter.
Add Flour and about 1 Cup Milk, stir well until thickened and set aside.

Cut Asparagus into 1 inch pieces.
Boil Asparagus in 3 Cups Water with Chicken Bouillon until tender (5-8 minutes).

Skim about 75% Boiled Asparagus from water and place in blender or food processor with about 1 cup Milk. (Do not discard water).
Puree until smooth.
Puree 75% Onion, Celery, and Carrot mixture and combine with pureed asparagus.
Combine Pureed mixtures with remaining Onions, Celery, Carrots, Asparagus and water, and remaining Milk.
Keep on low heat 30 – 60 minutes stirring frequently.

Add Salt and Pepper to taste, garnish with a little paprika and enjoy.

Scallops with Mushroom & Garlic Cream Pasta


Scallops with Mushroom & Garlic Cream Pasta
By David De Jong


2 Lb Scallops (#10-12) (rinsed & drained)
1/2 Lb Mushrooms (sliced)
4-5 Cloves Garlic (pressed/minced)
2 Cups Heavy Whipping Cream
1/2 Cup Butter
2 Cubes Chicken Bouillon
2 Tbsp Corn Starch
2 Tbsp Old Bay® Seasoning
1/4 Cup Red Wine Vinegar
2 Lb Asparagus (or other fresh veg)

Sauté Garlic, and Mushrooms in 1/4 cup Butter.
Add Cream, Bouillon Cubes, and heat slowly to simmer.
Mix Corn Starch with 1/4 cup cold water and stir into sauce to thicken.
Keep sauce warm until served.

Drizzle Scallops with Red Wine Vinegar with Scallops in colander.
Allow excess Vinegar to drain.
Toss Scallops with Old Bay® Seasoning.
Sauté Scallops in 1/4 cup Butter 3 minutes each side.

Trim ends, rinse, and steam for about 8 minutes.

Prepare your favorite Pasta, sprinkle/shred a little Parmesan cheese over, and enjoy!

Stuffed Peppers

Stuffed Peppers

Simple to make, Festive, and Delicious! Perfect for Holiday appetizer.

Stuffed Peppers
By David De Jong

½ – ¾ lb. Mini Bell Peppers (1 bag is about 1 lb.)
½ lb. Bacon (I precut frozen bacon into ¼” bits then fry that, pulling them apart as they thaw.)
½ – ¾ Cup Shredded Cheese of your choice (I used Cheddar/Jack)
Preheat oven 350
Wash and drain peppers allowing them to dry.
Fry bacon bits, Remove from pan and set aside in a bowl to cool.
Pull off/cut stems and remove seeds from peppers.
Hand stuff a pinch of bacon into each pepper half. (As you do this the pepper gets coated in bacon grease).
Add pinch of shredded cheese over bacon.
Lay in baking pan/sheet.
Bake, uncovered, at 350 for 15-20 minutes.

Stuffed Mushrooms

Stuffed Mushrooms

Stuffed Mushrooms
By David De Jong


1 Lb. Mushrooms (small – medium)
1/2 Medium Onion (Diced Fine)
1 Celery Stalk (Diced Fine)
1/2 Cup Sour Cream
1/2 Lb. Bacon (Cut into 1/4” bits)
1/2 Cup Bread Crumbs
1 TBS Worcestershire Sauce

Brown Bacon to crisp.
Remove bacon, drain well, allow to cool and chop into finer bits.
Drain excess bacon fat leaving 2-3 tablespoons in pan to prepare onions, celery and mushroom stems.

Remove stems from mushrooms caps.
Dice stems into fine pieces.

Sauté Onion, Celery, Mushroom stem pieces, and Worcestershire, in bacon fat until tender.

Combine Sautéed mixture, Bacon Bits, Sour Cream, and Bread Crumbs in bowl.

Use a teaspoon to fill & mound mushroom caps with stuffing.
Place stuffed mushroom caps in 9×11 baking dish.

Bake (uncovered) in 350° oven for 20-30 minutes and enjoy.