Jekyll2026-11-02T23:34:54+00:00http://www.tediblez.com/feed.xmlTediblezSharing my recipes and checking out local spots to eat in the Bay Area. Check me out on Instagram and follow for more content.Mississippi Slug Rice straight from the bayou 🐌🐊2026-11-02T22:00:00+00:002026-11-02T22:00:00+00:00http://www.tediblez.com/recipes/savory/skillet/2026/11/02/mississippi-slug-riceMississippi Slug Rice straight from the bayou 🐌🐊

Recipe Overview

Method Skillet
Prep 10 mins
Heat Tabasco to taste

A hearty, savory skillet packed with browned beef, toasted seasoned rice, and tangy pepperoncinis.

Ingredients

  • 1 lb ground beef
  • 1 cup dry rice
  • 1 3/4 cup broth
  • 10–15 diced pepperoncinis (and juice from the can)
  • 1 onion
  • 1 packet au jus seasoning
  • 1 packet ranch seasoning
  • Tobasco to ur likin'

Instructions

  1. Aromatics & Beef: Simmer onion while separately browning beef and draining the grease.
  2. Brown the Rice: Add rice, seasonings, and pepperoncini juice and brown.
  3. Add Broth & Meat: Slowly add in beef broth. Stir in beef, and add pepperoncini on top.
  4. Settle & Fold: Then fold ‘em in once it settles. Finish with Tobasco to ur likin’.

Cook’s Notes

  • The Pepperoncini Juice: Pouring the brine directly into the dry rice infuses the grains with acid and salt before the broth is added.
  • Toasting the Grains: Browning the dry rice in the seasoned base keeps the grains firm and flavorful as they simmer.
]]>Gramps’ (Red’s) Blueberry Cake 🫐🍰2026-11-01T19:00:00+00:002026-11-01T19:00:00+00:00http://www.tediblez.com/recipes/baking/family-recipes/2026/11/01/blueberry-cakeThis simple classic runs deep in the Rand family lore, and was a household staple for my family on weekend mornings. It may not have frosting, but this blueberry cake is a delectable treat. And don’t forget to drop the pan a few times at the end!

Recipe Overview

Oven Cold Start to 350°
Bake 35–45 mins
Finish Sugar Dusting

A timeless weekend morning staple—no frosting needed.

Ingredients

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar (plus extra for topping)
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter
  • 1 1/2 cups blueberries

Berry Coating

  • 2 tbsp flour
  • 1 tsp sugar

Instructions

  1. Coat the Blueberries: In a plastic bag, add 2 tbsp flour, 1 tsp sugar, and the blueberries. Shake until the blueberries are fully coated.
  2. Whisk Dry Ingredients: In one bowl, add the 3 cups flour, baking powder, and salt, and stir to combine.
  3. Cream Wet Ingredients: In another bowl, add the sugar, eggs, milk, and butter, and stir it into a cream.
  4. Combine in Batches: Mix 1/3 of the flour mixture with 1/2 of the milk mixture. Then add another 1/3 flour mix, the remaining 1/2 milk mix, and the final 1/3 flour mix, stirring continuously as you go.
  5. Fold Berries: Add the coated blueberries and stir rapidly to distribute evenly.
  6. **Pan
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