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Spring Renewal
Habits Living

Spring, New Habits

Welcome to the end of winter and the beginning of spring.   My tulips and daffodils are popping up out of the ground after a long winter sleep.  Spring is time for renewal, cleaning out the old, creating the new.  During the month of April, I want to talk about habits.  Good habits to create and habits …

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Cooking Tips

Leftover Gravy

Just a quick post, no real recipe, but a fantastic tasting gravy I made last night and I thought I would share it with you. I had promised to make my oldest son a new type of eggs benedict before we went fishing yesterday. That recipe will be posted later this week when I make …

Quick and Easy Chicken and Pasta

We all have those nights when we realize we didn’t take anything out of the freezer to cook and you don’t want to order substandard pizza. Here is a recipe for one of those nights.  Boxed pasta salad, can of chicken, frozen veggies, cheese, and greek yogurt (or sour cream).  That’s it.  Served with some …

Beef Vegetable Soup

Yesterday’s special at “Starkey’s on the Hill” was Beef Vegetable Soup for dinner.   Soup is a great way to use up leftovers in the fridge.  I had grilled some short ribs and some tri tip steak last week when the house was full of visiting family.  I placed the leftovers into the freezer with soup …

Old Ma Starkey’s Spice Mix

I have a standard spice mix used in almost everything I cook.  The ingredients vary from time to time, but the basics include granulated onion and garlic powder, ginger, celery seed, coarse ground pepper, smoked paprika, and chipotle chili pepper. I have the preference of not adding salt to my spice mix.  I like to …

Announcement

New Year, New Focus

Greetings Visitor. Great Basin Creations is going through a major overhaul. The website is transforming to a recipe and lifestyle blog. Stay tuned for exciting and original recipes from the Great Basin Creation kitchen. My focus will be family cooking that is economical and delicious. Target date for launch: April 1, 2019. And no, that’s …

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