Red Robin Seasoning and Tomato Powder

Red Robin Seasoning and Tomato Powder

This is one of my favorite copycat recipes! We not only use this seasoning on fries, but on eggs, chicken and salad.   Basically, anything we put salt on, we put this RRS on! 

This recipe calls for tomato powder, which is not readily available here. So I figured I would just make some! It really is very easy! If you have a food dehydrator, just slice up several tomatoes and let them dehydrate. The time it takes to dehydrate will be defferent for everybody. Some dehydrators are faster than others, and some tomatoes have more water than others. I did mine overnight...the power did go off and on a couple times....so, I  dont really know how long my tomatoes took to dry. Once tomatoes are completely dry, grind them up in a cleaned out coffee grinder or in a food processor. Once tomatoes are completely ground up into a fine powder, store in an airtight container.

For the Red Robin Seasoning just mix up the ingredients in a little jar or even a zip- top bag. Use salt to taste. I use 2 tablespoons of salt, unless I'm using it on steak or chicken, and then I use 1 tablespoon. 

I hope you guys enjoy this seasoing! Let me know in the comments how your family likes it! 

For more pictures and videos, follow my instagram, Third Culture Cook. 

Amber Wells

Papua New Guinea 🇵🇬

Vanilla Wafers

Vanilla Wafers 

One of my mom's most favorite desserts calls for Vanilla Wafers....however, those are not available in the jungles of Papua New Guinea. One of my favorite chefs is Alton Brown and this is his recipe. I've tried making these with margarine, and they weren't sturdy, they flattened out, and they were more like a sugar cookie than a vanilla wafer. 

Cream the sugar and butter together, then add egg, vanilla, and milk. Combine flour, baking powder, and salt. Slowly add flour mixture to the butter. Once completely combined, chill dough for 15-20 minutes. Scoop batter by the teaspoon full onto a cookie sheet. Roll the dough into an even ball, and then gently squash the ball against the cookie sheet with the palm of your hand. Bake in a 350° oven until the edges of the cookies start to brown. 

Amber Wells 

Papua New Guinea 

Reminders Along the Roadside

Our furlough continues and there is always something new to learn or something that needs to be reviewed.  Rather than write a post this time, I thought I would share some verses that have been a help to me during this time.  I hope they will be an encouragement to you as well.

Feeling overwhelmed…

“From the end of the earth will I cry unto thee, when my heart is overwhelmed: lead me to the rock that is higher than I.”  ~Psalm 61:2

Feeling so, so, so tired…

“Come unto me, all ye that labour and are heavy laden, and I will give you rest.” ~Matthew 11:28

“For I have satiated the weary soul, and I have replenished every sorrowful soul.” ~Jeremiah 31:25

Need strength…

“The Lord is my strength and my shield; my heart trusted in him, and I am helped: therefore my heart greatly rejoiceth; and with my song will I praise him.” ~Psalm 28:7

Overwhelmed with God’s loving care…

“Oh how great is thy goodness, which thou hast laid up for them that fear thee; which thou hast wrought for them that trust in thee before the sons of men!” ~Psalm 31:19

Resting in God’s love…

“The Lord hath appeared of old unto me, saying, Yea, I have loved thee with an everlasting love: therefore with lovingkindness have I drawn thee.” ~Jeremiah 31:3

A loving assurance of God’s presence…

“The eternal God is thy refuge, and underneath are the everlasting arms…” ~Deuteronomy 33:27

A new thought…

I was in a meeting recently and the speaker spoke from 1 Corinthians 16:15, “I beseech you, brethren, (ye know the house of Stephanas, that it is the firstfruits of Achaia, and that they have addicted themselves to the ministry of the saints,)”

I have read this book of the Bible several times, but I have never noticed this verse before.  The word addicted stopped me in my tracks.  

I looked it up in the dictionary.  Addicted means “strongly inclined or compelled to do, use, or indulge in something repeatedly.”  This is not a word I would have applied to ministry, but when I look at the definition I can’t help but see the challenge. 

Am I strongly inclined or compelled to do the ministry God has called me to?  Do I allow discouragement or tiredness or lack of fruit for my labors take away that strong inclination or compulsion?  If someone looks at my life will they say, “She is addicted to the ministry?”

*photo is of the gardens in spring at the Kyoto Imperial Palace

Easy Marinade & Kabobs

My husband and I got a grill this year as a joint Mothers Day and Fathers Day gift! The very first thing we grilled was kabobs! It’s one of our family’s favorite meals. It’s easy, delicious, healthy, and easy to customize to whoever is at the table. I just chop up a bunch of vegetables and meat, and then everyone gets to assemble their own kabobs.

What really makes the veggies shine, though, is this marinade! It brings such a bright, fresh flavor that works with anything and everything! And it’s SO simple. 

Kabobs are a fantastic way to feed a group of people, especially when you’re not sure of everyone’s food preferences. We have fed many groups of people using this recipe, including vegans, vegetarians, and people who hate vegetables. 😉

Meats we have used for kabobs: chicken, beef, pork, bacon

Vegetables we have used: zucchini (my favorite!), summer squash, onions, peppers, tomatoes, potatoes (boil them for a few minutes first!), mushrooms, pineapple

Chicken grilled with this marinade is also fantastic shredded over a garden salad, or tossed into a Italian pasta salad!

I have never had any "fails" or regrets when using this marinade (except wishing I had made just one more kabob.... 😀) It's a crowd pleaser!

-Kayleigh Dye

BBQ Sauce

BBQ Sauce 

BBQ sauce is one of those things that people miss while on the field. We all have that one sauce that the whole family loves! However, most fields probably do not have your family's favorite sauce. Here is a BBQ Sauce base for you to tweak to your family's taste. 

Mix ingredients in a bottle, or a bowl. If you like a sweeter sauce, add more sugar or honey, spicy, add chili flakes, vinegar, add vinegar. We change this sauce up depending on what we have barbequed that day. We also like to keep a bottle of the base in the fridge for my brothers. They like to dump this stuff on rice or random leftovers on leftover day.

 Whether you use this BBQ Sauce as a base, or you use it as is, I hope you enjoy this recipe.

Amber Wells
Papua New Guinea
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Marshmallows

One of my favorite parts of 4th of July is sitting around a bonfire, roasting marshmallows for s’mores! 

Graham crackers and marshmallows aren’t exactly common items here in PNG, so we decided to make our own! Amber made some delicious graham crackers (I’m sure there will be a post on those in the future), I whipped up some marshmallows, and we all enjoyed our s’mores! Everyone agreed, these taste just as good (if not better!) than storebought marshmallows. 

Marshmallows always seemed like an intimidating recipe to me. The first time i tried them, i was surprised when they actually turned out right! They are actually quite simple, as long as you know a few tips and tricks. 

These marshmallows don’t toast quite the same as storebought. They melt faster, and caramelize quickly. But they don’t catch on fire as quickly as storebought! Also, these are just as delicious toasted over the stove, if you don’t have a fire pit outside.

I haven't tried these marshmallows in any other recipes yet (such as rice-krispie treats or marshmallow fondant, but it's on my to-do list!). 

Enjoy!

-Kayleigh

Freezy Pops

Freezy Pops

What is more enjoyable than a stick of something cold, refreshing, and sweet on a hot day?

Not a whole lot! 

We have been making these for our Sunday school class the last few weeks. The kids love them! We make simple cordial Freezy Pops for them, but thought maybe we could make some that were more of a snack than just a drink. 

Here are a few of the flavours we have come up with. 

With the first three of these all you do is blend the ingredients until smooth. If the recipe calls for milk, add milk till mixture is pourable. 

Pour yogurt (already sweetened with honey)  and jam into Freezy Pop bag by the spoonful for a more swirled look. If you don't care about the swirl, just mix the ingredients together and pour into Freezy Pop bags. 

Just follow the custard instructions to make the custard Freezy Pops. Allow the custard to cool before you pour into Freezy Pop bags. 

If you do not have the right ice pops bags, you can make your own using a zip- top bag, rubber bands and skewers. 

We hope you guys enjoy these! 

Let us know what you think! 

Amber Wells & Kayleigh Dye 

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