Dustie's Peanut Curry Sauce 


1 cup Soy Sauce 

2 Tablespoons Organic Sesame Oil

2 Tablespoons Honey 

1/2 Cup Sugar 

1/3 Cup Peanut Butter (I used Organic JIF) 

3 Tablespoons of each Garlic, Ginger, Cilantro, Basil, and Chili Sauce Paste (Gourmet Garden)

1/2 Tablespoon Curry Powder 

3 Tablespoons of Hot Chili Oil 

1/4 cup roasted peanuts 

1 stalk Green Chives, Sliced and roasted in 2 Tablespoons of Grape seed oil 

1 Tablespoon OR 2 Tablespoons AP Flour 


Add Grape seed oil, heat and brown chive onion and peanuts, add soy sauce, Sesame Oil, Honey, Sugar, Peanut Butter, and Pastes, Bring to boil, remove from heat and add curry powder, chili oil, and flour. let simmer for 10 minutes, constantly stir and let stand until thicken, add to any style stir-fry and enjoy! I love it! 

Pumpkin Chocolate Cheesecake 

1-3/4 c graham cracker crumbs 

(About 8-10 crackers, food processed)
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Cheesecake Filling: 

3 8 oz packages cream cheese, at room temperature
1  can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Chocolate Ganache: 

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee 


Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese  for 25 minutes or until smooth and airy. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

For Ganache: 

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Pour filling into crust. Spread out evenly and place in oven for 1 hour, add a oven safe bowl of water underneath the spring form, Remove from the oven and let sit for 15 minutes make ganache and cover top, with hot knife cut cheesecake . Cover and refrigerate for 4 hours.

Dustie's Pecan Burbon Pie 


1 package of Pillsbury® Pie Crust 

1 1/2 tps vanilla 
1 stick unsalted butter (melted) 
3 large eggs
1/2 cup light corn syrup

1/2 cup dark corn syrup 

1/4 cup Burbon 
3/4 cup sugar
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1 1/2 cups pecan halves, 3/4 cup chopped


Whisk eggs, corn syrup, Bourbon, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; add vanilla extract.
Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves. Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees and bake until the crust is golden, 20 to 30 minutes. Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack. Enjoy it warm and add a scoop of your favorite vanilla bean Ice Cream. 

Dustin's Southern Fried Perch with Tangy Tartar Sauce 

2 lbs Fresh Ocean Perch 
1-1/2 cups Josie's Coat of Oats 
4 large brown eggs, 3 splashes of whole organic milk 
6 tablespoons Grape seed oil or olive oil 

In large bowl, whisk eggs and milk, in medium bowl transfer fish pieces and coat with the Gluten Free Josie's Coat of Oat

Fry in small batches until crisp and golden brown in color as pictured, on a brioche bun, add my favorite homemade tartar sauce, lettuce, tomato and cheese and serve with my easy to do French Fry recipe! 

Enjoy Josie's Coat of Oats in all of your GF bread crumb alternative needs! Visit Josie's website at josiesoats.com

Dust's Homemade Tartar Sauce

1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour.

D's Easy Strawberry Lemon Cake 


1 Package Duncan Hines™ Lemon Cake mix

1 8oz Package Cream Cheese, Softened

1 Pound Red Ripe Strawberries 

1 Teaspoon vanilla

1 Cup Powder Sugar

2 Tablespoons of Milk 

Directions: Prepare cake as instructed on back of box, let cool for 1-2 hours, in mixing bowl or professional mixer add cream cheese, powder sugar, vanilla, and milk, mix until fluffy, refrigerate for 25 minutes. Meanwhile, slice strawberries, dust them with some sugar, and vanilla, set aside, cover top of cake with frosting, and  garnish with  strawberry mixture. 

Enjoy !

© 2014 Chef Dustin Morrell

D's Pancakes from Scratch


2 cups flour
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 eggs
1 tablespoon vanilla extract
1/3 cup sugar 
2 tablespoon oil

Mix all dry ingredients in large bowl, meanwhile mix all wet ingredients and whisk until smooth add to dry mix and whisk * remember not to over mix to avoid toughness - Heat griddle, oil and enjoy with maple syrup, and butter. 

Dustie's Crepes Mom will Love 


3/4 cup cold milk
3/4 cup cold water
3 eggs
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
5 tablespoons melted butter
3 tablespoons cooking oil


In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours. Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter. 

Dustie's Tip -  Slice ripe strawberries, add whip cream, and a hot fudge icing! 

Pecan Crusted Chicken Nuggets


1-1/2 cups corn flakes

1 Tablespoons dried parsley flakes

1/2 teaspoon garlic powder

1/2 cup Panko Bread Crumbs

1/2 cup. finely chopped pecans 

3 Tablespoons milk

1-1/2 lbs. boneless skinless chicken breasts

1/2 teaspoons salt

1/4 teaspoons pepper

cooking spray 


Preheat oven to 400 degrees, place corn flakes, parsley and garlic powder in blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl, sprinkle chicken with salt and pepper; dip in milk then roll in crumb mixture to coat. Next, place on a greased baking sheet; spritz chicken with cooking spray bake 12-16 minutes or until chicken is no longer pink, turning once through cooking process. 

Beverly Hills Chicken 


8 boneless chicken breast

2 tablespoons canola oil

1 can stewed tomatoes, cut up

1-1/2 sliced fresh mushrooms

1 large green onion, julienned

1 medium onion, chopped

1/2 cup water

3 teaspoons Italian seasoning

1/4 teaspoons cracked black pepper

3 tablespoons AP flour

1/4 cup cold water

Hot cooked rice


In large skillet, brown chicken on both sides in oil. Stir on tomatoes, mushrooms, green pepper, onion, water, italian seasoning and pepper. Bring to a boil, reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Remove chicken, and keep warm. combine flour, and cold water until smooth; stir in tomato mixture. bring to boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce over rice.

Indulgent Cinnamon Rolls


2 packages active dry yeast

1/2 cup of warm water

2 eggs

1-1/4 cup buttermilk

5 1/2 cup flour

1/2 cup butter ( softened) 

1/2 cup sugar

2 teaspoons baking powder

2 teaspoons salt


Dissolve yeast in warm water in large mixing bowl, add buttermilk, eggs and 2-1/2 cups of flour, butter, sugar, baking powder, and salt. Blend with mixer on a low speed occasionally scraping side of bowl. Beat for 2 minutes on medium speed, and stir in remaining flour. Dough should remain soft and sticky, knead for 5 minutes or about 200 turns on a lightly floured surface. Let dough rise until doubled in size, divide in half, and roll out sprinkle with soft butter, 1/4 cup sugar and 1 table spoon of cinnamon. Tightly roll and slice place on a greased baking sheet let double in size and bake for 15-20 minutes at 350 degrees. 

Dustin's Buttermilk Biscuits 


2 C. Flour

1/2 tsp. baking soda

1-1/2 tsp baking powder 

1 tsp. salt

8 Tbs. Butter 

3/4 Cups buttermilk

* Don't have buttermilk then make your own! 

(1 cup whole milk and 1 tsp lemon juice)


Add all dry ingredients sift or stir together. Place butter and begin to cut into flour with a pastry cutter or fork ( until gritty and sand like). add buttermilk and continue cutting; place dough on a lightly floured surface and knead. Cut out in a 1/2" round biscuits. Place into the freezer 10-20 minutes bake at 475 degrees for 10-15 minutes once cooked, brush with salted butter.

serve with preserves and honey ENJOY!

- Chef D

Creamy Chicken and Broccoli Alfredo


2 Boneless chicken breasts cooked and cubed

1 package of fresh organic Alfredo noodles

1/2 cup heavy whipping cream

3 cloves crushed garlic

1 tsp salt

1 tsp pepper

1 tsp oregano

1 tsp parsley

1 tsp basil chopped

1/2 cup broccoli florets 

2 tablespoons flour & 3 tablespoons butter

1/2 cup milk

3 cups grated parmesan and Romano cheeses

1 cup roasted pine nuts

3 tablespoons olive oil


In skillet heat olive oil and brown cooked cubed chicken with crushed garlic, salt and pepper to taste, in the meantime boil 5 cups of water and cook pasta Ale'dente. Add cream, milk, cheeses, and flour to skillet with equal parts butter. whisk until thick. add basil, oregano, parsley, broccoli and pine nuts, serve over hot noodles and  Enjoy! 

Cheesecake Brownie Bites


4 oz. semi-sweet chocolate (melted)

1/2 cup butter

1 cup sugar, divided

3 eggs

3/4 cup plus 1 tablespoon flour

1/4 teaspoon salt

8 oz cream cheese

1/2 teaspoon vanilla

Preheat oven 350 F


Butter a 9x9 baking pan, or line with parchment paper. With mixer beat butter, and 3/4 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time. Stir in melted chocolate, then slowly mix in 3/4 cup flour and salt. Reserve 1/2 cup batter and spread rest into the prepared pan. 

meanwhile, mix together cream cheese, 1/4 cup sugar, 1 egg, vanilla, 1 tablespoon of flour, until smooth, spread over chocolate batter dollop the reserved chocolate batter onto the cream cheese surface. draw a knife or a tooth-pick into the dollops to create a swirled design. Bake for 50 minutes or until tooth-pick comes out clean. Allow 30 minutes to cool before slicing. 

Smash Berry Madness


7 Large strawberries, washed

1/3 c. sugar

1 tsp. vanilla

3 Tbs. Blackberry jam

1 Angle food cake

1 Whipped cream 


In medium bowl wash, and dice strawberries. add 1/3 c. sugar and vanilla mix well. add 3 tablespoons of blackberry jam mix and refrigerate 20 minutes. Slice cake in 2" slices 2 slices per person. Place 1st slice on plate top with berry mixture, and whipped cream, place second slice on top and add more berry mixture and whipped cream garnish with strawberry and serve to family or guests. 

 Summer Tangy Potato Salad


5 Idaho Potato's

5 Large Boiled Eggs


Honey Dijon Mustard


Oregano, Rosemary, Basil, Dill weed and     S & P


Dice 5 large Idaho potatoes, put in salted water and boil 10-15 minutes or until tender, medium boil 5-large eggs shuck and dice. For dressing mix , 2 Tbs horseradish, 2Tbs Honey Dijon mustard, and 3Tbs mayo. Season with a pitch of oregano, rosemary and basil add a palm full of dill, and shredded Parmesan cheese. Mix well, once potatoes are cooled add to dressing with eggs and mix together garnish with chive onions. Hope you enjoy my recipe for great tasting potato salads! 

Dustin's Brunch Style Waffles

1 tsp baking soda
2 cups flour
1/4 cup Sugar
3 Tbs. Brown sugar
2 pinches of salt
1 cup buttermilk
2 eggs
1.5 tsp vanilla


sift dry ingredients (Flour, Baking powder, salt, sugar, brown sugar) hand beat buttermilk, vanilla, eggs. heat waffle iron and drop by ladle full. Serve with fresh cut strawberries and blueberries. 

Michigan 100% maple syrup available at nature centers and most food markets

Peanut Butter Fudge


8 oz. unsalted butter, plus some for greasing of pan

1 cup natural smooth peanut butter

1 teaspoon natural vanilla extract

1 pound powder sugar


Combine butter and peanut butter in a microwave safe bowl, cover with plastic wrap, microwave for 2 minutes on high, stir and microwave an additional 2 minutes. Add vanilla, and powder sugar to the peanut butter mixture and stir with wooden spoon. The mixture will become hard to stir and loose its sheen. Spread into a buttered 8 X 8 pan lined with parchment paper, cover top with paper refrigerate for 2 hours until set, cut into 1" pieces and enjoy!  

Roasted Garlic and Chickpea Soup


2 cans chickpeas, rinsed and drained

4 cloves roasted crushed garlic

2 springs fresh rosemary

1 1/4 cups light cream


Combine chickpeas, garlic, half of rosemary and 4 cups water in large sauce pan; bring to boil. Reduce heat; simmer, uncovered, 25 minutes or until chickpeas are tender. Remove from heat and cool for 5 minutes. Discard rosemary, using a hand held blender, process soup in pan until smooth. Add cream, stir over medium heat until hot. Serve sprinkled with fresh rosemary leaves from remaining spring.

Mango & Tomato Salsa


6 medium tomatoes

1 tablepoon EVOO

1 medium onion diced

1 Large mango cut into 1/2" cubes and seeded

2 tablespoons chopped cilantro

Salt and Pepper to taste


Place tomatos in large bowl, cover with boiling water, let stand for about a minute. carefully remove from water. Pierce skins onf tomatoes and remove, cut into quarters, then remove center core. chop remaining and place into bowl.

Heat EVOO, add onions gently fry until soft and tender add tomatos, mango, cilantro, salt and pepper to taste. Serve with blue corn chips. 

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