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Making this recipe again today with ham bone broth! All the insides of the bone are now in the broth. Adding some chicke...
12/30/2022

Making this recipe again today with ham bone broth! All the insides of the bone are now in the broth. Adding some chicken stock as well. Don't forget the butter in this recipe! Great use of your holiday ham bone!

What an awful loss for our Seahawks today. But what a HUGE WIN on our soup! First soup of the season is our Spicey Potat...
09/19/2022

What an awful loss for our Seahawks today. But what a HUGE WIN on our soup! First soup of the season is our Spicey Potato Leek Soup with Roasted Garlic Cheese Bread!
Here we go! Bare with me...first of the season! My recipes are approximate ingredients and we both feel that everyone should add spice when they want!

🥄 approx 2 lbs of white potatoes lightly peeled! Just get the crap off of them
🥄 64oz of chicken stock in a huge stock pot
🔪 add the potatoes into the stock pot with the chick stock
🥄 half and then quarter a large white onion
🔪 add that cut up onion to the stock pot
🥄crush up 4 cloves of garlic and add them to your pot along with about 2 tsp of thyme
🔪start half mooning your leeks (about 2 large ones). And once mooned, soak in cold water and rinse until all sand is gone!
🥄at this point, add 2 chicken bouillon cubes to your stock pot
🥄 add to your pot about 3 tbsp of sea salt, white pepper and then a tad of 100% cayenne pepper (to taste).
🔪 stir that s**t
🔪 rinse your leeks again and make sure there's no sand left in your leeks!
🥄 taste your broth for salt and season. If you like it sweet!
add a tad of cream sherry
🔪your potatoes and onions are probably done now.
So make sure your leeks don't have any sand left and add them to your pot!
🔪let them meld together for about 15 minutes on a medium heat
🔪 take a potato masher and MASH THE S**T out of all those ingredients in the pot!
🔪let that simmer for about 10 minutes
🔪taste for salt
🔪this is key! Use a stick blender and get in there man! Blend the masses into a cream!
🔪taste again for seasoning
🥄add heavy cream to your liking!
🥄add 2 pats of unsalted butter
🔪 taste
LASTLY, drizzle some more cream sherry over a bowl of your goodness and garnish with fresh chives!
You got it!
Enjoy the first soup of our football season!

Making my semi-famous Spag meat sauce tonight per Lovees request! She needed something warm for her tummy tonight! It's ...
02/24/2022

Making my semi-famous Spag meat sauce tonight per Lovees request! She needed something warm for her tummy tonight! It's been so cold and more snow on the way!! Get in our bellies!!😛

UPDATE...Pro tip...ALWAYS save some pasta water just in case you need to thin your sauce, too much acid in your sauce and need to cut.

Pasta, small garlic, a whole onion, habanero peppers and simple tomato sauce (Hunts ONLY) with only 2 Italian herbs (up to you but I use small amounts of oregano and then lots of dried and fresh basil) ...makes the sauce. Then of course...90% beef...like zero fat and then add yourself a hint of pork sausage...let it cook until the meat just melts (about 5 to 6 hours...STIR) ....if you have the time, roast your garlic first....if not, no worries...smash those cloves and scrape them into your coolness!
We grow Italian basil all year long in our kitchen..so I added a couple LONG stems and leaves into this recipe. It worked out...😛 Happy cooking to y'all...this is one of the best things you'll ever make!👍

Hey Foodies! Lisa and I finally got a moment to cook our Argentine Shrimp into a scampi. We meant to do it for Valentin...
02/23/2021

Hey Foodies! Lisa and I finally got a moment to cook our Argentine Shrimp into a scampi. We meant to do it for Valentine's Day but...eh. My God the house smells good! Garlic, butter, shrimp and pasta. Comfort! It doesn't hurt that we have some Melody Gardot playing in the background! Hit me up if you want our recipe! 😘

Hey y'all! I'm so sorry we haven't made a post in so long!! Superbowl brought out our cooking again! I did my Auntie Cyn...
02/09/2021

Hey y'all! I'm so sorry we haven't made a post in so long!! Superbowl brought out our cooking again! I did my Auntie Cyndi's Onion Casserole...hit me up if ya want the recipe and if ya want my ideas on how we're gonna try it next!

06/01/2020

Happy Sunday everyone!! I'm making Enchiladas this fine day! I'm taking pics and will have steps along the way! Get yourself some tequila and tortillas! Cheers to a great week....and stay tuned for our upcoming recipe and pics!

Hey my foodie friends! You've all probably been cooking quite a bit these last few months. We've been trying to give o...
05/25/2020

Hey my foodie friends! You've all probably been cooking quite a bit these last few months. We've been trying to give our local restaurants some take out business about 2-3 times a week and our waistlines our showing it!
We did, however, make this lovely Pasta with Shrimp, Arugula and Lemon infused Olive Oil! It was nothing short of heavenly! I didn't take step by pictures as we were having a few cocktails along the way but...here's the short recipe:
🌿 1/2 cup evoo
🌿 zest of 1 lemon
🌱 add zest of lemon to evoo and set aside
🌿 1lb 16-20 peeled and deveined shrimp
🌿 1 large shallot diced
🌿 2 large cloves garlic minced (do not use use jarred are you crazy?)
🌿 1/2 cup flat leaf Italian parsley chopped
🌿 3/4 cup arugula chopped and 1/2 whole (for garnish)
🌿 3/4 lemon fresh juice
🌿 evoo to taste for saute of shrimp
🌿 red pepper flake to taste
🌿 pasta of choice - we used linguine
🌱 make sure you start your pasta first in some sea salted water with a touch of evoo.
Do not drain it.
🌱 saute your shallots and garlic on low until tender. Don't burn your garlic, it gets bitter. Add your lemon juice then throw in your shrimp until they turn barely pink. It's easy to overcook shrimp so once they start to cook turn down your heat even more.
🌱 add in your chopped parsley and arugula and stir.
🌱 now...whisk your evoo and lemon zest infusion and ADD!
🌱 toss in some red pepper flakes if ya want.
🌱 now pull out your pasta from your pot with some tongs and add to your saute pan of goodness.....mix it all together.
🌱 serve that beautifully orchestrated dish into a bowl and top it off with some fresh arugula and dig in!
We recommend a very crisp white wine for this baby!
Bon appetit!
Stay safe and healthy loves!

04/13/2020

Mmmmm....

Happy Easter my friends! Along with the traditional ham we always make our scalloped potatoes. Season EVERY layer! It ...
04/13/2020

Happy Easter my friends! Along with the traditional ham we always make our scalloped potatoes. Season EVERY layer! It took us many tries to make the perfect pan of these and Lisa may kill me but I'm going to share a secret.
FRESH ground nutmeg. Each layer needs some. Just a tad.

There are a few things that I have a talent for in the kitchen. I'm a Saucier. Lisa, has quite a talent for meat and p...
04/06/2020

There are a few things that I have a talent for in the kitchen. I'm a Saucier. Lisa, has quite a talent for meat and pasta. We both do a damn good soup.
She is the Executive Chef and I the Sous. We make a great team...when we complete a recipe we always ask ourselves...."would you pay money for this?" Yea sometimes it's hell no!
But tonight...we would pay money for this dressing created! OMG! If we ever have a restaurant it will be our signature dressing.

Key is champagne vinegar and virgin olive oil. Not extra virgin....virgin.

Hey Foodies! Gosh, the MariBond Girls hope you're all safe and healthy out there!! Take care of one another!We are doi...
04/06/2020

Hey Foodies! Gosh, the MariBond Girls hope you're all safe and healthy out there!! Take care of one another!

We are doing our first BBQ of the season this fine Sunday!
We've prepared a very savory marinade for our thin cut steaks.
It's so important to bring your meat to room temperature before cooking them in ANY medium you choose. Let that meat soften and gather all the good bits you've so loving infused into it.
Layer your marinade!! Bottom, middle, top! Shake around every so often.
Here is our marinade this evening! I'm not giving measurements cause, hey, you guys aren't new now! Kidding...add to your taste.
🌿 low sodium soy sauce...ok about 3 cups
🌿 brown sugar...about 1/2 cup
🌿 1 teas of sea salt
🌿 2 cloves pressed garlic
🌿 1 tbsp FINELY chopped cilantro...release those oils
🌿 1/4 cup FINELY CHOPPED scallions...release those oils!
🌿 1/2 tea of red pepper flakes....take the time and pick out the seeds...seriously!
🌿 sesame seed oil...as much as ya want
If you have fresh ginger, and I did, grate some in there too!
Whisk that gorgeous mixture together and layer on your meat!
Remember, bring that meat up to room temp before throwing on the fire!

Bon appetit! Keep safe and healthy yall!

Darn it...I forgot to share with y'all HEARTS OF PALM. I was introduced to them by an Argentinian lady on a girl campout...
01/22/2020

Darn it...I forgot to share with y'all HEARTS OF PALM.
I was introduced to them by an Argentinian lady on a girl campout in the 90's. Try them, embrace them on your salad!!!
They're just like they sound....they are the very middle heart of a young palm tree.
Do yourself a favor and buy them at Cash and Carry instead of a grocery store. Will save you lots of $$.
Give em a go...so delish...tastes like a cross of bamboo shoots and artichoke hearts. 💜🥂

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119th Way SE
Yelm, WA
98597

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