Archive for June 2015

Bacon Wrapped Stuffed Shrimp


1/2 cup red onion, finely diced
1 Cameo apple, finely diced (leave peel on for color, if desired)
6 orange and red sweet mini-peppers, finely diced
3 garlic cloves, finely diced
1 to 2 tablespoons olive oil
2 to 3 cups bread crumbs
3 tablespoons  milk
whole wheat flour to thicken, as needed
1 1/2 pounds peppered bacon
2 pounds Freshwater shrimp, peeled with tail on (50 to 60 shrimp)


Mix onion, apple, peppers, garlic, olive oil, breadcrumbs, and milk. If needed, add whole wheat flour to thicken mixture until small nickel-sized balls can be formed. Butterfly shrimp and cut bacon slices in half. Place stuffing in butterfly cut and wrap with bacon. Use toothpick to hold in place if needed. Place on baking sheet and broil on middle rack of oven approximately 10 to 20 minutes or until bacon is crispy and internal stuffing temperature reaches at least 140ºF.

Crockpot Ranch Potatoes


2 pounds small red potatoes, quartered
8 ounces cream cheese, softened
1 envelope buttermilk ranch dressing mix
1 can cream of potato soup
1/2 cup milk


Place potatoes in crockpot. Combine cream cheese and dressing mix; add soup and milk and blend well. Pour mixture over potatoes and mix completely. Cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.

Grilled Glazed Salmon


For the glaze:
1/3 cup maple syrup
3 tablespoons whole-grain mustard
1 teaspoon cider vinegar
1/2 teaspoon finely chopped fresh thyme leaves
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the fish:
4 (6-ounce) skin-on salmon fillets
Vegetable oil, for oiling the grill and the fish
Kosher salt
Freshly ground black pepper


1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
2. Meanwhile, place all of the glaze ingredients in a medium oven-safe frying pan and whisk until combined.
3. When the grill is ready, place the frying pan on the grill, cover the grill, and cook until the glaze just comes to a boil, about 3 to 4 minutes. Using a hot pad or dry towel, remove the pan from the grill; set aside.
4. Pat the salmon dry with paper towels. Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper.
5. Rub the grill grates with a towel dipped in oil. Place the salmon on the grill skin-side down, cover the grill, and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes. Using a flat spatula, carefully flip the fillets over and brush the skin with some of the glaze. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more. Transfer to a serving plate and serve immediately, passing the remaining glaze on the side.

DynaTrap DT2000XL

I bought me the one acre Dynatrap DT2000XL about a week ago after researching it for some time now. I installed it out by my Garden to help keep the moth and mosquito population down in the back yard so that when I hold a fish fry outside we wouldn’t be eaten alive and to help protect my garden.

To help beef up the effectiveness of it I also used a Octenol Lure and after one week of continuous running it has performed as advertised. The trap is about half full and there is a mix of insects in the trap. With all the rain we have gotten the past week I think might have hampered some of its ability to catch more mosquito’s than it has but a majority of the insects that are in the trap are mosquito’s and moth’s.


Here are some of the pros an cons that I have found from researching it online.

Dynatrap Pros

Its initial cost is cheaper than propane traps.
It doesn’t require the hassle and expense of replacing propane tanks.
It catches other bugs besides mosquitoes, though that’s not always good if they’re beneficial ones.
You can use it indoors or outdoors.
The only sound is the quiet humming of the fan and there’s no odor.
It’s safe for pets, children and the environment, since it uses no insecticides.

Dynatrap Cons

The big one: it doesn’t necessarily kill mosquitoes specifically, so you may get more moths or other things instead.
You’ll need to mount it about 5 to 6 feet off the ground. One model, the DT1200, comes with its own hanger, but otherwise, it needs a tree branch, post, wall, fence, etc. to hang or sit on.
If you use it outdoors, it may need some rain shelter to prevent water from getting into the collecting area.
It needs an outlet 7-10 feet away or an extension cord.
It’s tricky to empty without letting some bugs escape.
The claim that it emits an effective amount of CO2 has been questioned.
Like all traps, it needs placed in a good location, shady and sheltered, where mosquitoes can find it, but not where you’ll be bothered by them.

Sauerkraut Balls


1 lb. bulk sausage
2 Tbsp. chopped sweet onion
1 cup (4 oz.) sauerkraut, drained
4 oz. cream cheese
1 egg, slightly beaten
1 Tbsp. flour
1 tsp. dry mustard
Sea salt
Freshly ground pepper
2 cups milk
3 egg, slightly beaten
2 cups dry, unseasoned bread crumbs
Vegetable oil for frying


Make the Balls

Cook the sausage and onions in a medium skillet over a medium-high heat until the sausage is just done, breaking the sausage up with a fork as it cooks.
Remove from heat.
Add the sauerkraut, cream cheese, egg, flour, and mustard.
Add salt and pepper to taste. Mix well.
Roll into 1″ balls.
Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen.

Bread the Balls

In a medium bowl, comine the milk and the eggs.
Dip each ball into the mixture and roll in the bread crumbs.

Fry the Balls

Fry the ball in hot vegetable oil about 5 minutes or until golden brown.
Remove from oil with a slotted spoon and drain on paper towels.

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