Bad Juju Kitchens

Bad Juju Kitchens Welcome to Bad Juju Kitchens, the hobby cooking site of Dave and Becky Lynch, Western Massachusetts

New England living is hard- but today reminds me there is light at the end of the winter tunnel. Welcoming spring with t...
04/12/2026

New England living is hard- but today reminds me there is light at the end of the winter tunnel. Welcoming spring with this in hand.

Sunday Sipper: Cucumber Lemonade Fizz

2 oz citron vodka
1/2 oz lemon juice
4 oz cucumber lemonade
Seltzer water

Combine first 3 ingredients in an ice filled tin and shake. Strain into a rocks glass filled with fresh ice. Top with a splash of seltzer water. Garnish with lemon and cucumber wheels.

Who’s using Souper Cubes?I was never one to freeze food very much as I always had an army for meals and food just disapp...
03/07/2026

Who’s using Souper Cubes?

I was never one to freeze food very much as I always had an army for meals and food just disappeared. There were no leftovers.

But with my household slowly becoming an empty nest, I not only cook less often, but when I do, I try to cook more volume and freeze for a quick lunch later on.

I saw these Souper Cubes and fell in love! They come in a variety of sizes (and colors if that matters) and I’ve been freezing items then vac sealing for later use. This was Dave’s homemade spaghetti sauce which I froze in 1 and 2 cup portions.

Some folks keep the frozen food in the molds (they’re rigid with space between the compartments to easily pop items out and the cover is solid too, so you could stack the trays without issue.) But freezer real estate is at a premium here so I just freeze 24 hours then vacuum seal and wash the trays for another use.

Check them out if you’re interested. Their website and page have a lot of info, reviews and recipes from users that I found really useful.

Lunch is house baked garlic rosemary bread bowls for our homemade creamy clam chowder. What’s on your noontime table?
02/16/2026

Lunch is house baked garlic rosemary bread bowls for our homemade creamy clam chowder.

What’s on your noontime table?

Call me bored, but I’ve been trying a lot of off the grid recipes and have been paying to import real Italian pastas. I ...
02/13/2026

Call me bored, but I’ve been trying a lot of off the grid recipes and have been paying to import real Italian pastas. I made a dish with Anellini pasta and a few dishes with Orecchiette and I will tell you, it takes way more liquid to bring it to al dente- way more!

I ran out of orecchiette for this French Onion pasta dish so I mixed in an American brand small shell pasta and it cooked in half the time while I also had to add almost 150% of the liquid it asked for to get the orecchiette past hard center. Italian pasta is meatier, more chew, a definite learning curve.

Today’s lunch was surprisingly delicious and fun! Loaded Tater Tot-cho’s for the win! Taco seasoned ground beef, black b...
01/24/2026

Today’s lunch was surprisingly delicious and fun! Loaded Tater Tot-cho’s for the win!

Taco seasoned ground beef, black beans and fire roasted corn topped a bed of tater tots and were then topped with cheddar and queso fresco. It baked in the oven a bit and was finished with all the toppings - diced onions, cilantro, pico de gallo and sour cream .

Our son took his up to his room, and when he came back down, empty pan in hand, declared it a “Top Ten!” That’s high praise around here!

Using this Tree House Space and Time Russian-style Imperial Stout to make this Stout and Honey BBQ Sauce. I can’t always...
01/10/2026

Using this Tree House Space and Time Russian-style Imperial Stout to make this Stout and Honey BBQ Sauce. I can’t always find Imperial Stout (the craft beer market is saturated with IPAs) but when I can find it, we double up!

It smells awesome in here! I’ll be finding something for dinner tomorrow so we can use some. If you love homemade barbecue sauce, try this-https://www.badjujukitchens.com/recipes-1/recipe/4d44555f-8e52-4646-8add-4d96ff40f535

With David home this week, I settled on a few dinners for him since he’s never home midweek to eat. Tonight it’ll be pan...
12/30/2025

With David home this week, I settled on a few dinners for him since he’s never home midweek to eat. Tonight it’ll be pan fried pork Milanese using pounded out pork tenderloin slices breaded in panko. It’s typically served with an arugula and Parmesan salad with lemon vinaigrette but I know he’s not a big lettuce fan.

Enter Lemon Beurre Blanc- an emulcified and smooth lemon and white wine butter sauce- hailing from France- that has a touch of cream. It’s supposed to be light and airy with a bright citrus boost- so I guess we’ll see.

Anyone else stepping outside their comfort zone this week?

What to do with leftover Christmas ham? Breakfast sandwiches on croissants sounds about right! That’s one egg, by the wa...
12/28/2025

What to do with leftover Christmas ham? Breakfast sandwiches on croissants sounds about right!

That’s one egg, by the way! I’ve really upped my scrambled egg game the last few years and can get a really fluffy egg that’s light and creamy without a ton of work.

Let’s talk pastry washes! My mom always washed her pies in milk before baking. I have lots of recipes that use an egg, o...
12/27/2025

Let’s talk pastry washes!

My mom always washed her pies in milk before baking. I have lots of recipes that use an egg, or egg and water mixture on doughs. I’ve even heard sugars thinned with water like honey, maple syrup or granulated sugar mixed with water can do the trick.

What I do know is that different pastry washes produce different effects. In general, protein (such as eggs) and sugar (found naturally in milk) encourage browning, while fat (like oil) adds shine.

What’s you’re go to when washing dough before baking?

There’s something about making your meal from scratch that is just so satisfying.Brown butter, garlic and rosemary start...
12/27/2025

There’s something about making your meal from scratch that is just so satisfying.

Brown butter, garlic and rosemary started our seared pork loin which joined mortadella, prosciutto and Parmigiano Reggiano (with a pinch of nutmeg) as the pastino inside these homemade tortellini. We’re doing it differently than we have in the past and following the way they traditionally do it in Bologna, Italy.

Fingers crossed we nailed it.

These taste like peak of the season but it’s winter in New England. They are probably the best tasting berries I’ve eate...
12/25/2025

These taste like peak of the season but it’s winter in New England. They are probably the best tasting berries I’ve eaten all year.

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4404 Main Street
Thorndike, MA
01079

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