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Tuesday Tip – Grilling with Lemon

Here’s just a quick little post for Tuesday.  I have others coming soon.  I saw this idea and thought it was really great, ingenious in fact.  It is from the blog The Mother Huddle.  I am not a big fan of salmon, so I might try it with another type of fish and I would think it would work just as well. Check it out and enjoy!

Cooking Fish on Lemons


Maple Pecan Pie with Bourbon & Bacon

Maple Pecan Pie with Bourbon & Bacon

Maple Pecan Pie with Bourbon & Bacon

I meant to post this recipe a long time ago, but never did.  I found out today that it is National Pie Day, so it would make a perfect choice to post a pie recipe today.

This recipe includes some favorite ingredients.  First being Maple Syrup.  I use a grade ‘B’ syrup because I think it has so much more maple flavor than a grade ‘A’ syrup.  Second, Bourbon.  Use your favorite brand here, I am not a connoisseur of the ‘aperitif’ so I cannot make a recommendation, I just like the flavor.  Then third, bacon.  Most everyone’s favorite food, once again use your favorite brand or buy locally from your favorite meat market.  Enjoy!!!

Maple Pecan Pie with Bourbon & Bacon
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 8 - 10
Preheat oven to 350 degrees
  • 1 unbaked pie crust
  • ½ cup brown sugar
  • 1 cup maple syrup, grade B
  • 1 - 2 tablespoon(s) bourbon (to taste)
  • ⅛ teaspoon salt
  • 4 tablespoons melted butter
  • 3 slices bacon, cooked crisp & chopped
  • 1½ cups chopped pecans, toasted
  • ½ cup whole pecans for decoration
  1. Mix together in a bowl, brown sugar, maple syrup, bourbon, salt, butter. Add chopped pecans to the bottom of the pie crust. Top the chopped pecans with the crispy bacon pieces. Then pour the syrup mixture, very carefully, over the nuts & bacon. Then use the whole pecans decoratively around the edge of the pie.
  2. Bake in a 350 degree preheated oven for approximately 45 minutes. You can shake the pie a little to test for doneness or the knife method.
  3. Enjoy!!!
Local Ingredients - California Pecan, Butter, Bacon ©Cinder's Kitchen



Mom’s Meatballs – A Fall Comfort Food

Mom’s Meatballs

I have made these meatballs dozens of times, we usually remember to make them around fall because they are very filling and one of our own comfort foods. I have never followed a recipe, just tossed the ingredients in a bowl and voila! Delicious meatballs occur!

My special equipment for this recipe is an electric skillet that we got as a wedding gift 28 years ago.  I do not know if they still make them anymore and pretty much to only dish I make in it are these meatballs and the gravy too!

THE Electric Skillet Circa 1980’s

Serve the meatballs with a nice green vegetable (green beans or broccoli come to mind) and some creamy mashed potatoes.  Yummy 🙂

On a local note, the beef in this recipe is from a ranch in Tracy, California.  We decided to purchase a quarter side of beef this year from Connolly Ranch. I will write about our experience with them at another time, but I will say I am not going back, I have been converted!

Well, I hope you enjoy “Mom’s Meatballs” and you can always tweak the recipe here and there based on what you have on hand and what you enjoy.  But to tell you the truth, it’s the skillet that’s the trick!  <3

Mom's Meatballs - A Fall Comfort Food
Recipe type: Entree
Serves: 4
  • 1 pound ground beef
  • ½ medium onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 2 - 3 slices white bread, cubed
  • 1 egg
  • ¼ cup milk, (approximately)
  • 2 teaspoons Worcestershire sauce
  • salt/pepper
  • Oil
  1. Mix together in a bowl ground beef, onion, garlic and cubed bread. (I use the best tools in the kitchen for this, my hands). Then add enough milk to just moisten the mixture. Add the Worcestershire sauce and salt/pepper to taste.
  2. Form into small patties and chill for about 15 minutes.
  3. Warm up skillet and add oil.
  4. Cook for about 10 minutes a side on medium heat or until desired doness.
  5. Then make gravy with the pan drippings.
© Cinder's Kitchen I make a simple gravy with the pan drippings. I don't measure and it's different every time. I use milk, flour (Wondra) and some seasoning salt.


Ready for that fancy skillet!

Ready for my plate!








Cinder’s Notes – Local foods Connolly Ranch Natural Beef – Beef (Tracy, CA), Strauss Family Creamery – Milk (Petaluma, CA), Onion (Stockton, CA), Shelly’s Farm Fresh – Eggs (Brentwood, CA)

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