Goat Rogan Josh

Noreen’s spice mix, and prep for the Rogan Josh.

Did you know that goat is the most consumed meat on this planet? But at the same time one of the least consumed meats in the States. I’m guessing the adorable goat gifs are not helping. Realistically the main reasons the goat is such a popular protein is because goats are smaller animals who are really easy to homestead, they really just need some room, things to jump on, and not sweet grass to feed them. How do I know this? Well because Colby and I have been homesteading goats and lambs for a few years now. Colby’s dream is to have a flock that we can get not only meat but milk, to make cheeses and soaps with. While I don’t get close to them because of how cute and sweet they are I don’t want to get attached.

in order to not let the chili pepper get a dark color while cooking soak it in water instead of what I’d so which is to sauté it.

Colby started with lambs and is one of those people who love getting to breakdown a whole animal. Lamb, we’re familiar with so when we were breaking it down we knew what cuts we wanted. Goats through similar are a different animal so when we started breaking our first goat down we were a little at a loss. While we were googling “how do you breakdown a goat” we found a lot of Middle Eastern and Indian recipes. Growing up I didn’t appreciate the fact that my close friend’s family would always (and still) trying to feed me every time I’d come around, and the uncultured coconut I was in high school picked at naan and that’s about it. I think that’s because my mom – the family’s cook- didn’t like curries, also I hated anything spicy until I was pregnant then things couldn’t be spicy enough for me.  

Kashmiri peppers whole and in powered form.

The realization that I really do love Indian food, spicy food, and curries came to me almost right before Colby and I moved to Spokane. The land of three Indian restaurants that are ok, until my friend Noreen Hiskey of Picture the Recipe, started holding pop-ups and introducing Spokane to dishes that isn’t butter chicken. With a freezer full of goat meat and Colby and I exhausting our goat cooking knowledge. I asked Noreen to teach me her magical mystical ways in her kitchen, and she was gracious enough to open her kitchen to teach me how to make Goat Rogan Josh. 

Serve the curry over basmati rice or long grained rice that is seasoned cumin seeds, cardamom pods, bay, and cloves.

Goat Rogan Josh is goat braised in a thick aromatic red sauce that is red because of the use of Kashmiri peppers. Kashmiri pepper is the main ingredient spice in this dish, which gives the curry the distinct red color while keeping it a milder curry. Most people believe the dish originated in the Kashmiri region but a few say that it was introduced by the Moghuls, but it also has been incorporated into Indian cuisine, Rogan translates to “clarified butter or oil” in Persian, in other words, it’s a literal melting pot. While sharing Noreen’s kitchen with her she shared some tips and tricks like dividing the garam masala so that different parts of the spice mix is showcased at different cooking stages, and that in order to let the oil and ghee separate in this dish you need to whisk the yogurt which helps it not separate as quick. I picked up more from just watching her cook than I imagined I would, she’s amazing at everything she does for her blog and I’m privileged to call her a friend.

Yield: 4 servings

Goat Rogan Josh

Goat Rogan Josh

Mutton Rogan Josh is goat braised in a thick aromatic red sauce that is red because of the use of Kashmiri peppers.

Prep Time 45 minutes
Insta pot Cook Time 15 minutes
Stove Top Cook Time 1 hour
Total Time 2 hours


Garam Masala

  • 1" Cinnamon stick
  • 3 cloves
  • 3-4 green cardamom pods
  • 1 teaspoon Cumin Seeds

Rogan Josh

  • 2 tablespoons Ghee
  • 2 tablespoons Oil
  • 1-2 Black Cardamom pods
  • 1 bay leaf
  • 4-5 Shallots (finely sliced)
  • 2 teaspoons Ginger Garlic Paste, or a teaspoon of each finely minced
  • 2  pounds Goat Meat (you can find goat in the freezer section of some grocery stores, usually bone in stew cuts)
  • 2 tablespoon Kashmiri Red Chili Powder, in a pinch you can use 1 teaspoon cayenne pepper and 1 tablespoon + 3 teaspoons paprika
  • 1 teaspoon Fennel Powder
  • 1/2 teaspoon Ginger Powder
  • 1/2 cup Yogurt (whisked well)
  • 1 1/4 cups Water
  • pinch of Saffron (optional)
  • Salt to taste
  • A handful of chopped Cilantro leaves for garnish


    1. Powder the whole spices (Cinnamon, cloves,  green cardamom & Cumin Seeds) together excluding the black cardamom and bay leaf & set aside.
    2. In another small bowl, add the Kashmiri Chilli powder, fennel seed powder and ginger powder with 1/4 cup of water and mix together.
    3. In a heavy bottom pot, heat the ghee & oil on medium-high then add the black cardamom & bay leaf to the oil.
    4. Then add the sliced shallots and fry them on medium-low heat until they start caramelizing and turning golden brown. (This takes a good 8-10 minutes so be patient, but don't turn up the heat)
    5. Add the ginger-garlic paste and fry for a minute or two or until lightly toasted and fragrant.
    6. Then add in the goat cubes and turn up the heat browning the meat well.
    7. Once the meat is browned on all sides, add the Kashmiri chili spices we mixed with water and fry it for 2-3 mins.
    8. Stir in the whisked yogurt, a pinch of saffron and salt to taste. Cover and let the curry simmer on medium for 15 mins until the oil starts separating from the curry.
    9. Once you see the oil starts separating, add half of the powdered garam masala and add a cup of water to loosen the curry.
    10. You can now transfer the curry to a pressure cooker or an Instant pot and cook on high for 8-10 mins then naturally release the pressure. Or you can lower the heat, cover the pot and allow the curry to simmer for 45mins-60 mins until the meat gets tender.
    11. Check to see if the meat is tender (if you're cooking bone-in, the meat should be falling off the bone) & season with salt if needed. When it's melt-in-the-mouth tender stir in the remaining spice powder and turn off the heat.
    12. Garnish with a handful of chopped cilantro and serve with fragrant basmati rice or Naan.

Adobo Chicken Wings

I don’t sports* other may people yell, wear their lucky socks that haven’t been washed all season and get way too invested in American handball* to not question their level of sanity. I do on the other hand love the snacks, I’ve been to my share of Stupid Bowl sorry Super Bowl parties, even hosted a few. Still, my ideal Super Bowl party is getting there fashionably late (so that all the food is there) eat have a beer, leave go to Costco because it’s the emptiest you’ll ever see and AND all the sample carts are out because again it’s a Sunday, take Costco goodies home unload, then head back to the party right at the tail end of the 4th quarter have another beer or 2 or 3 see what sports team wins, hang out with friends without sports happening, then home to watch the half time show and the commercials that were worth watching.

There you have it my perfect Super Bowl party*. I know I’m part of the minority that just can’t football, trust me I’m from the heart of Seahawks nation, generations of my family, my husband, all of his family, 98% of our friends are all Seahawks fans. I get it**. It’s just such a boring game, so I have to entertain myself somehow and one of my favorite ways is to figure out new snacks. It’s a bonus if I can add a little bit culture to them, and sneaky ways of having Filipino food since Colby’s tummy just can’t handle garlic well.

Adobo’s base flavors are garlic, pepper, bay, and vinegar. Now I this isn’t the blog post to go on my “the Philippines are thousands of islands so what is authentic what’s not authentic? Is anything “authentic” anyway and friendly reminder that my “filipino” is different because my grandparents moved to Hawaii very young” rant. This is more of a here is how I have made these familiar flavors from my childhood, mixed with my traditional french training in culinary school, wrapped up in very broad familiar wing, that is also easy to follow recipe that any home cook can make. Sorry that was weird, I went a little rouge there and vented all my stresses of food blogging. I digress.

I grew up with what some call a wet adobo where it’s more of a soup similar to chicken papaya served over rice, but there is a dry version where it’s more of sauce over the chicken, both ways start the same with a garlic heavy marinade. I love to pull out my In a mortar and pestle to make the marinade so that the pepper and garlic are varying sizes and the bay can be added without needing to fished out. Since soy-based marinades don’t need a lot of time to marinate these can be made the day of and work perfectly in either the oven or an air fryer, and in less than an hour you have a crowd-pleaser.  

*except for soccer

**soccer is just better

Yield: 1 pound

Adobo Chicken Wings

Adobo Chicken Wings

Filipino twist on a classic game-day snack. Slightly spicy from garlic and pepper, with a vinegar kick you're expecting from a chicken wing.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes



  • 6 cloves Garlic
  • 3 Bay Leave, dried
  • 2 teaspoons Salt
  • 2 Tablespoons whole Peppercorns
  • 1 tablespoon Dark Brown Sugar


  • 1/2 the Mash
  • 1 pound Chicken Wings
  • 1 tablespoon Soy Sauce
  • 1 Star Anise


  • remaining mash
  • 1 cup water, divided
  • 1 tablespoon Soy sauce
  • 1 tablespoon Dark Brown Sugar
  • 2 tablespoons Coconut Vinegar, white vinegar if you can't find
  • 1/4 cup Coconut milk
  • 1 tablespoon Butter
  • 2 Green Onions, thinly sliced


  1. In a mortar and pestle add all the ingredients for the mash, and pound until the pepper is smallish and the garlic is mashed into a paste.
  2. In a bowl add the chicken wings, 1/2 of the mash, soy sauce, and the star anise, and allow to marinate for 30 up to an hour.
  3. In a saucepan add a touch of oil and sautee the remaining mash until fragrant then add half of the water, soy sauce, sugar, vinegar, and coconut milk and simmer for 15 minutes.
  4. Starin the sauce removing as much of the mash as you can, place back in the saucepan add the remaining water and let reduce by half and coats the back of a spoon well. Add the butter and mix just until melted and place the sauce in a bowl big enough to toss the wings in.
  5. Place the chicken wings on a racked cookie sheet about an inch apart, and cook on one of the top racks of the oven at 425˚ oven, after 10 minutes flip and cook for 5 minutes remove from the oven add to the sauce. Toss the wings until fully coated, place back on the racked cookie sheet skin side up and allow to cook for a remaining 5 minutes or until the wings are cooked through and a golden brown. Garnish with green onions and serve imminently.

Chicken Papaya (Tinola)

Hi, my name is Kacey and I am a coconut. That feels good to say, I am a coconut and I’m not going to let that bother me anymore. This far into this blog you’re probably thinking WTF is she talking about what is a coconut? If you urban dictionary “coconut” I fall under the second definition, not the first (! but….I digress), where it describes a person as tan on the outside and white on the inside. I moved away from my Filipino family when I was young and I learned a lot of my cooking when I was either really young or second hand from my mom (who is very Scandinavian) who recreated dishes that my dad was craving once we moved away. Which was way before the internet, and it was not an easy thing to find Filipino cookbooks either. So a lot my knowing how to cook Filipino food is a lot of winging it, and I’m owning it.

Well trying to, it wasn’t until recently that I even knew it had a Filipino name (tinola) until I was describing it to another not coconut friend who then pointed it out to me. I thought it had more of a Hawaiian dish, I grew up with very blurred lines of what was “Hawaiian” and what was “Filipino” my both of my grandparents were very young when they moved from the Philippines my grandfather was 14 when he started working on the pineapple felids, and my grandmother was 16 when she married my grandfather (who was almost 30 at this point) and moved to Hawaii with her new husband and away from her family. That’s a long story for another day.

In culinary school as the final final, we had to create a menu for the program to make and serve in our restaurant and this was on the menu. The program was structured so that there were different segments of running a restaurant and the team was in charge of ordering ordered unripe papaya. Green papaya is not unripe papaya, it is an actual verity of papaya that is commonly used in Thai green papaya salad, and is pretty easy to find even in Spokane.

Yield: 6 servings

Chicken Papaya (Tinola)

Chicken Papaya (Tinola)

My favorite Filipino comfort food, similar to chicken with a touch of fish sauce, green papaya, and because I like it I add noodles.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 6 Chicken Thighs, boneless skinless
  • 1 medium-sized Green Papaya
  • 1 large Onion, diced
  • 1 bundle of enoki mushrooms
  • 1 bundle of white beech mushrooms
  • 6 cloves Garlic, minced
  • 2 in knob Ginger, peeled and minced
  • 2 qt Chicken Stock, (Asian optional)
  • 2 tablespoons Soy Sauce (more if needed)
  • 2 tablespoons Shaoxing Wine
  • 2 teaspoons Fish Sauce
  • 2 bundles Mung Bean Noodles
  • 1 bunch of green onions, separated


  1. Set up your mise en place, since chicken papaya, in a nutshell, is a soup I like to make sure everything is cut so that it will fit on a spoon. Dice the onions, prep the mushrooms by removing the root and separating them a little, mince the garlic and ginger, slicing the green onions keeping the green parts for the garnish and the whites for cooking and dice the chicken thighs. The papaya you'll need to peel, seed and dice.
  2. Once that's all set up in a dutch oven or a heavy-bottomed pot, put a little oil add the chicken season with salt and pepper and brown, then add the onions (the white of the green onions too) and cook until translucent.
  3. Add the white beech mushrooms and allow them to get a little browned.
  4. Add the ginger and garlic and cook until fragrant, then add about 2 cups of the chicken stock to deglaze the pan making sure to scrape any brown bits off the bottom. Add the rest of the stock, papaya, soy sauce, shaoxing wine, and fish sauce, then allow to simmer for 45 minutes or until the papaya is cooking through.
  5. Bring to a boil then add the noodles and the enoki mushrooms, once the noodles are cooked taste for seasoning, adjusting the salt, pepper, and soy sauce as needed then it's ready to serve. I usually have a scoop on the bottom of my bowl and garnish with the remaining green onions.

Spicy Bean Sprout Salad (or kongnamul muchim)

Arguably the best part of visiting any Korean restaurant are these little side dishes of what seems like random little dishes of kimchee, fish cake, potato salad, pickled radish and dried fish that accompany your meal. These little goodies are called banchan, one of my favorite of these dishes is kongnamul muchim, it is a soybean sprout seasoned lightly with soy sauce and sesame. There is a mild and a spicy version (if you want the mild version opt-out the chili paste) I’m a fan of spice so that’s what this recipe is. Usually, this is made with soybeans sprouts, but I find mung bean sprouts are easier to find and available in most grocery stores (I’m looking at you Fred Myers, please start carrying them). 

Yield: 2 cups

Spicy Bean Sprout Salad (or kongnamul muchim)

Spicy Bean Sprout Salad (or kongnamul muchim)

Spicy bean sprout salad (kongnamul muchim), is a sprout seasoned lightly with soy sauce, chili and sesame.

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes


  • 1 lb fresh Mung Bean Sprouts
  • 5 Green Onions, thinly sliced
  • 1 tablespoon Garlic Chili Paste
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sesame Seeds


    1. In a medium pot bring 3 cups of water to a boil, salt the water then add the bean sprouts. Boil the sprouts for a minute, strain, and then spray them with cold water.
    2. Mix everything in a bowl.
    3. Allow cooling in the fridge for at least 20 minutes.

Umami Bomb Cucumber Salad

This cucumber salad is one of my favorite things, I cannot tell you how many cucumbers have gone to waste in my fridge with the intentions of making this salad. I really have no excuse either because it’s so quick and easy to make and 90% of the ingredients are already in my cupboards. Whether it’s a quick snack, or I’m trying to lose weight again, or I’m making bulgogi and I need some Korean banchan (all the little side dishes when you go to a Korean restaurant), I make this often. This recipe is my version of a cucumber salad my mom would make the difference between her’s and mine is I do almost a quick pickle with marinade, and I add spice. But I can’t blame her for not making it spicy because I hated anything spicy until I was pregnant and all of a sudden was carrying hot sauce in my purse because nothing was spicy enough. Add as much or as little spice that you’ll enjoy.

Yield: 2 servings

Umami Bomb Cucumber Salad

Umami Bomb Cucumber Salad

Quick, easy, and delicious. Almost a quick pickle with an Asian twist.

Prep Time 5 minutes
Marination Time 20 minutes
Total Time 25 minutes


  • 1 English Cucumber
  • 1/4 cup Rice Wine Vinegar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Chili Garlic Paste
  • 1 tablespoon Sesame Seeds


  1. Slice the cucumber thin, I use a mandolin on the second thinnest setting.
  2. Mix all the ingredients together (except cucumbers).
  3. Add cucumbers to the mix and let sit in the fridge for at least 20 minutes.
  4. Sprinkle with toasted or un-toasted sesame seeds.

Blueberry Hill Granola

My Grandma was a big collector of recipes, and when she passed, I got her accordion file of all the recipes she collected. Some recipes were in the newspaper dating back to the ‘60s. She had so many recipes in fact 10 years ago, my parents asked her for her favorites and they made them into a family cookbook, guess what everyone got for Christmas right now. This recipe is a take on a recipe from that cookbook but I don’t ever remember her actually making it.

Originally this was a newspaper clipping from a restaurant down the harbor from my grandparent’s house called Blueberry Hill. It was one of those special occasion restaurants, I remember going there a few years for Mother’s Day brunch. One year my grandpa let my oldest cousin (who was maybe 17 at the time) drive all the grandkids to brunch in their old Ford Model T. I was maybe 8 at the time and got to sit in the pull out back seat with the top down, I thought it was the coolest damn thing in the world even if it was only a mile away.

My kiddos love yogurt and they really love granola with their yogurt. After too many years of buying granola, I finally decided to make some. I found some recipes online and they were only ok. It wasn’t until I was thumbing through my old, tired cookbook and saw there was a granola recipe, so I decided to try it! Man, was it good! But me being me, I, of course, changed things to make it what it is now. I changed the corn syrup to maple syrup and brown sugar and changed the tired purple raisins into amaretto soaked golden raisins. The old granola I used to make would stay in the cupboard for a month or more but now I make a double batch of this and it lasts maybe a week!

Yield: 6 cups

Blueberry Hill Granola

Blueberry Hill Granola

An updated favorite from an old restaurant I grew up going to. With the addition of almond liquor, I'm not the only thing that grew up.

Prep Time 5 minutes
Cook Time 25 minutes
Soak Time 20 minutes
Total Time 50 minutes


  • 5 cup Rolled oats
  • 1 teaspoon Cinnamon
  • 1 cup Golden Raisins
  • 2 tablespoons Almond Liqueur
  • 2 tablespoons Water
  • 1/2 cup Oil
  • 1/2 cup Brown Sugar
  • 1/2 cup Maple Syrup
  • 1 tablespoon Vanilla
  • 1 teaspoon Salt
  • 1 cup Almonds


    1. Soak raisins in almond liqueur and water for 20 minutes. Drain the raisins but keeping 1/4 cup of the soaking liquid. Lay to dry on a paper towel and set aside. Preheat oven to 350°.
    2. In a large bowl mix together oats and cinnamon and set aside.
    3. In a medium, pot adds brown sugar, maple syrup, oil, the soaking liquid, and salt. On medium/low heat bring the mixture to a genital boil, but boiling sugar rises rapidly, so be careful!
    4. Take the sugar mixture off the heat and add the vanilla. Pour the mixture on top of the oat mixture and stir to make sure everything is coated evenly.
    5. On parchment-lined cookie sheets spread the granola into a thin layer. You may need 2 sheets. Bake for 10 minutes and stir, trying not to break up any bunches. Then bake for another 10 minutes.
    6. Stir the granola, then add the almonds on top of the granola and bake for another 10 minutes.
    7. Stir the granola again, add the raisins to the top of the granola and bake for 5 more minutes.
    8. Remove from the oven and allow to cool completely, before adding it to your favorite yogurt.

The Ball Drop, a Champagne Cocktail

With 2019 coming to a close I like to look back at the year I had, what a year it has been. Of course, the year has had its ups and downs but I feel the ups out weighted the downs. From being able to work it or collaborate with Downtown Spokane Partnership, Spokane Talks, Spokane CDA Living Magazine, Crave, Coeur d’Alene Resort, The Scoop, and Yelp. To do my first pop up at Dbali Asian Bistro, and my first cooking class at Wanderlust Delicato, to ultimately starting my own catering company Hapa. It’s been a big year for Rosauer’s Kitchen. But it’s also been a sad year one thing that happened was we got a puppy (wait) who attacked our 14-year-old dog so badly that we had to put him down and chose to give the puppy up. My kiddos stink and their cute little voices are slowly but surely getting deeper and they’re becoming more like little men instead of my perfect cuddle sized fuzzy heads.

All that said all the hard work that I’ve put into this little passion project blog of mine is starting to pay off. Why not celebrate with a toast to the year’s past and what’s to come in 2020 with a toast? Let’s toast to the downs of the year because we’re making our way through them, let’s toast to your big and little successes. Let’s also toast to the ball dropping with what I’m calling my ball dropper champagne cocktail. I have a weakness for pear flavored drinks they’re one of my favorite things so why not start the new year with something you like? Sugar a couple of leftover cranberries from Christmas and bada-bing the perfect New Years’ drink.

Happy New Year everyone I hope the new year brings you nothing but happiness.

Yield: 4-5 drinks

The Ball Drop, a Champagne Cocktail

The Ball Drop, a Champagne Cocktail

The perfect drink to ring in the New Year with. Champagne sweetened with a cranberry pear puree, and sugared cranberries aka balls to drop into your drink.

Prep Time 10 minutes
Total Time 10 minutes


  • 2 Pears (whatever is ripe and in season)
  • 1 cup water
  • 1/2 cup Sugar (plus some for tossing the cranberry garnish)
  • 1/2 cup whole fresh Cranberries
  • 1 bottle of Champagne or White Sparkling Wine


  1. In a small saucepan bring water, sugar and half the cranberries to a boil until the cranberries pop and release some color and flavor into the simple syrup.
  2. Remove from heat and discard the popped cranberries.
  3. With a slotted spoon add the rest of the cranberries and coat them in the simple syrup and removed them on to a bowl or plate and allow to cool completely. Also, allow the syrup to cool.
  4. Slice the pears in half and slice the middle into thin slices for garnishing (maybe 3-4 slices per pear) and the remainder of the pear peel and chop into cubes ready for the blender.
  5. Place the cubed pears and the syrup into the blender and puree until smooth.
  6. Allow the pear puree to cool completely before adding to the glasses.
  7. The cooled syrup coasted cranberries toss in some white sugar and skewer on to a toothpick (did 3 per).
  8. Pop the bottle of champagne, place a tablespoon of the pear puree in the bottom of the glass and pour the champange the garnish with pear slice and sugared cranberries.

Christmas Morning Puff Pancakes

I’m 9 years old, it’s the first Christmas in our new house in Lynnwood, WA, the house I would do 90% of my “growing up” in. Up until this Christmas, my family and I have lived in multiple 2 bedroom apartments well under 1,000 sq feet, now we’re in a 2,200 sq foot split level. For the first time, I had a bedroom that wasn’t partly my dad’s office, we barely had enough furniture to fill the upstairs part of the house and nothing in the basement (yet). The living room had a vaulted ceiling so for the first time ever we were going to have a tree that was taller than 4 feet, and the perfect tree was in our own back yard. like our furniture, we had almost enough ornaments to cover the tree, and we had less and less every time that damn tree would fall down, once on me while I was vacuuming around it. Still, it was memorable because it was the start of our Christmas traditions. I’d wake up then wake up my parents we’d open stocking and presents, my dad and I (really my dad) would clean up the mess while my mom made puff pancakes and cheddar smokies, then my grandparents, a couple of family members (Christmas eve was our big family get together), friends, and whoever didn’t have a place to go would come over for Christmas dinner. I’ve always called it “The Island of Misfit Toys” dinner. Now all grown up and with my own kids, and traditions a couple of things have never changed, we still invite friends and family who don’t have family around for our “Island of Misfit Toys” dinner and I still make puff pancakes for breakfast.

I don’t know when or why I started calling them “puff pancakes” I’ve even seen them called German Puff Pancakes, but growing up we called them dutch babies. Whatever you call them you’d assume they’re a European delicacy brought to America in the minds or in a family cookbook of someone on a ship over the Atlantic, but you’d assume wrong. Dutch Babies are as German as German chocolate cake (which isn’t german at all), in fact, they were created in of all places Seattle by german immigrants in the 1940’s. Maybe that’s where my family picked up the tradition, Ballard, where my grandparents grew up, was a melting pot of melting pots of Swedes, Nords, and Germans. 

I can only assume (but have never asked) that my grandmother would make these for Christmas when my mom and her siblings were growing up because we weren’t the only ones in the family that would have puff pancakes for breakfast. But I do know that we were the only ones that would have cheddar smokies, and trust me this is a MUST not Lil smokies cheddar smokies. I know these seem like a lot of work especially Christmas morning but trust me they’re not. I make the batter the day before and the smokies take minutes to heat up, the most time-consuming thing is to make the lemon glaze for drizzling which is 2 ingredients. Trust me you can manage and it’s so worth it.

Yield: 1-4 serving

Christmas Morning Puff Pancakes

Christmas Morning Puff Pancakes

Similar to a pop-over or a Yorkshire pudding, where a batter of milk, eggs, and flour is baked in a hot oven so the sides rise (or puff). Served imminently with lemon, and powdered sugar glaze. And must be served with Cheddar smokies.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 4 Eggs
  • 2/3 cup Whole Milk
  • 2/3 cup AP Flour
  • pinch Salt
  • 2 tablespoons Butter
  • 1/4c fresh squeezed Lemon Juice, about 2 lemons
  • 1 cup Powdered Sugar, more for dusting


  1. Preheat your oven and cast iron pan in a 400˚ oven.
  2. Place eggs, flour, milk, and salt into a blender and mix together until fully combined. Then place in the fridge until the oven is ready. This could also be done the day before, the colder the batter the better the lift of the pancake.
  3. While the oven is warming squeeze lemons making sure there are no seeds, add the powdered sugar and mix until it a nice glaze, there shouldn't be lumps and should be transparent-white. I like mine lemony so you can adjust to your liking.
  4. Once the oven and pan is ready remove the pan and add the butter, swirling it around making sure that it's covering the sides and bottom. Pour the batter right in the middle of the pan and place right back into the oven. You don't want to pan to cool down much so do this as quickly as you feel comfortable.
  5. Bake for 20 minutes or until the pancake is puffed and lightly browned, trying to keep the kids away with their stomping running feet and fight that urge to open the oven to check. Both will deflate the pancake too early. This is also a good time to warm up the cheddar smokies.
  6. Once puffed and brown remove from the oven, it will start to deflate the second it's removed from the oven, cover with glaze and garnish with more powdered sugar. Keeping some of the glaze for others to add as much as they'd like. I usually cut this into 4ths for my family but sometimes I just don't want to share, so it's up to you what the serving size of this is.

Where to escape for a drink in Spokane

So you’re in Spokane Washington, maybe for the Holidays, business trip, or just coming home for the first time in a while, welcome but let’s face it, you need a drink. Either you need to get out of the house from you’re in-law’s options, or just want to see what Spokane has to offer for some tolerance juice. This is the list of my favorite watering holes.

Mai Tai at Tiny Tiki

1. Tiny Tiki

Of course the top of my list is a tiki bar, if that’s a surprise then you don’t know me at all. The “Tiny” tiki isn’t just a name it really is tiny, maybe only seats 12 people, but it’s warm, and nostalgic AF of old Waikiki. I can’t decide what my favorite thing is here the Trader Sam’s cups the owners collect, Gilligan’s Island on repeat, or the fact that their Mai Tai’s are on tap and strong, but you also can’t go wrong with one of their Chi Chis.

Seasonal Drink at Inland Pacific Kitchen

2. Hogwash Whiskey Den and Inland Pacific Kitchen

I know I’m cheating naming 2 places in 1 but when it comes to drinks I can’t decide which is better. These are both in the Washington Cracker Building both are operated by the same fantastic people behind the bar. If you want to impress Inland Pacific Kitchen (IPK) is the place, they have a rotating menu of seasonal drinks or drinks that pair well with the theme of their menu, I have never had a bad drink there. If you’re feeling a little more relaxed and chill in the basement is Hogwash Whiskey Den. As in the name, they serve more whiskey drinks than anything else and didn’t even have vodka on their menu until very recently, which is why whiskey has snuck up on me and has become my #2 favorite liquor. It’s Hogwash’s Horse Neck that converted me. Also as of right now, they have designated the Harry Potter drink menu, which for someone who was stupid close to naming our twins Harry and Ron, you know I’ve been drinking off that menu. Try a Hagrid’s Hipogrif you’ll thank me.

Island Manhattan at Durkins

3. Durkin’s Liquor Bar

More often than not if we’re downtown Spokane we stumble into Durkin’s because their kitchen is still open, and it doesn’t hurt that the food that is coming out of the said kitchen is creative and damn delicious but that’s not what we’re talking about here. Durkin’s has not one bar but two that have different atmospheres and different drink menus. If you find yourself upstairs (where the kitchen is) I highly suggest their Island Manhattan, they sous vide the whiskey with young coconut, make their own bitters, and garnish with nutmeg.  If you’re in the more risky basement bar, the naked ladies on the wallpaper isn’t the only thing that will make you not see straight but so will their El Diablo probably their only tequila drink on either menu is sweet, smokey, and a little spicy. Which you will also be spicy if you have two of them.

Probably a cab sav (my go to red) at Whim Wine Bar

4. Whim Wine Bar

Spokane’s newest wine bar is Whim (I’m really hoping that you read that in the voice of Stephon from SNL, if not that’s ok). It’s inside of River Park Square, its the perfect place to ditch your family from out of town while they explore the mall, or trade with your spouse while waiting in line to see Santa, for a touch of tolerance juice before seeing a movie or skating on the ice ribbon. They know their wines, also unlike other wine bars they have pizza. And not just pizza but good pizza, my favorite is the pizza with Brussels sprouts and ham, but I digress since this post is about drinking.

White Lady at Cease and Desist

5. Cease and Desist

If your visiting home or the in-laws in Spokane and really just need a place to hide out for an hour or two, Cease and Desist is your place. Not only do they have good cocktails like the white lady or their local twist on a Manhattan but it has a hidden entrance behind a bookshelf of what looks like a book store. If you really need to hide from your MIL she will never find you here.

Signature Cocktails at Veraci Pizza

Honorable Mentions- seriously go here too

  1. Wanderlust Delicato– Imagine the most knowledgeable wine lady you know times that by 10 then imagine that lady knows just as much about cheese and charcuterie and locally sources or imports only the best of all three. Not all heroes wear capes!
  2. Veraci Pizza– Pizza by the slice a full bar with a great bloody mary and a view of the city you cannot beat.
  3. Baby Bar– If you can find it tucked behind a burrito place, they have the best lemon drops in town.
  4. Peacock Lounge– A Spokane staple inside the historic Davenport Hotel. Highly recommend the blackberry sidecar while craning your neck to look at the magnificent stained glass of a peacock above the bar.

I was not paid for any mentions in this list, these are my own options. As my favorite Try Guy says “I’m right, you’re wrong, shut up”

Spritz Cookies

I will warn you right now, you cannot eat just one of these at a time! It was both a blessing and a curse that my aunt gifted me a cookie press for Christmas one year because that meant I didn’t have to wait for someone to make them for me. Which was a nice excuse for me not to make these cookies? These little one-bite cookies are so addictive I can’t walk past their cookie tin without at least snatching 2-3 of them to enjoy my walk to the kitchen for water.

I think there are two specific reasons I love these cookies, the first and most unoriginal reason is these are one of the thousands of cookies my grandmother would make as part of her cookie spread. I spent many Thanksgiving breaks helping her in the kitchen making (I’m not exaggerating) thousands of cookies. From all of these cookies, we were not allowed to have any until all her friends had the chance to get their share, whatever was left was for our family.  Obviously, my cousins and I would sneak cookies as often as we could, there were so many that she wouldn’t notice some missing, right? The spritz was the easiest to grab on the literal run.

The second reason being, they are the closest I have come to recreating the best cookies I have ever had. My other grandmother lived in Hawaii and would send us to care packages of all our favorite foods from the Islands as well as random cans or jars of sweets she’d grab. One year she sent us our Christmas care package and in it was a jar of cookies, the labels and ingredients were in some other character language. This was long before google translate or even google existed so still to this day I have no idea what these cookies were. They came in a jar which I kept all my colored pencils in for years just so I could remember the label in case I ever saw it in an Asian store, I’d know those were the cookies. They were small, buttery, crunchy, and almond-flavored, very similar to these spritz cookies. If you have a cookie press and more willpower than I have to not eat all these cookies and you can get any other shape to work beside a tree, you will be my hero!

Find this recipe in the December 2019 Issue of Spokane CDA Living Magazine

Yield: 120 Cookies

Spritz Cookies

Spritz Cookies

Similar to sugar cookies they're buttery, crispy, with a hint of almond. These addictive morsels are formed with a cookie press and are easy to make.

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes


  • 3/4c Sugar
  • 1c Butter
  • 3 Egg Yolks
  • 1/2t baking soda
  • pinch of salt
  • 1t Almond extract
  • 2-2 1/2c Flour


    1. Cream butter and sugar until smooth and pale in color.
    2. Add Yolks one yolk at a time. Then add almond extract.
    3. Sift baking soda into the flour, adding the dry ingredients gradually until just mixed. The dough should be manageable enough to be able to place into the shaping tool, but not crumbly or the shape won't hold. 
    4. Press cookies an inch apart from another, sprinkle colored sugar sprinkles on each cookie. Then bake for 7-9 minutes or until lightly browned in a 375º oven.  
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