Quick and Easy Recipes

Fluffy homemade pancakes from scratch with pantry staples: flour, milk, eggs, and a little sugar. A quick, foolproof weekend breakfast ready in minutes, no mix required.

Double chocolate oatmeal cookies: melted chocolate and chocolate chips in a chewy oat dough, rolled in powdered sugar for a crackly crinkle top. Rich, fudgy, and easy to make.

Irish soda farls made with flour, buttermilk, and baking soda, cooked on a hot griddle. A traditional Northern Irish no-yeast griddle bread ready in under 20 minutes, perfect for an Ulster fry-up.

Homemade pancakes from scratch using six pantry staples like flour, milk, and one egg. This no-fuss batter cooks up light, fluffy, and golden on a hot griddle, no buttermilk or boxed mix required.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Mushroom oven omelet bakes sauteed mushrooms, bacon and sharp cheddar into fluffy eggs, no flipping or fussing at the stove. A make-it-once dish that slices into squares for breakfast, brunch or supper.

Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.

G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.

Buttery, melt-in-your-mouth shortbread bites with dried blueberries and orange zest, pressed into mini muffin tins. Food processor simple and done in 25 minutes flat.

Calves liver seared in bacon drippings and topped with soft onions, raisins, brandy, and a splash of cider vinegar. A 30-minute spin on a classic that even liver skeptics might love.

Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.

Simple and easy recipe, especially when you are hurry in the morning. And taste well too.

Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.

After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

Homemade mac and cheese from scratch with real cheddar, butter roux, and elbow pasta. Creamy stovetop recipe ready in 30 minutes, no box needed.

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