Tuesday, September 12, 2017

Recipe To Help Survivors Of Hurricane Irma

Prayers, thoughts, peace for all who affected by the aftermath of Hurricane Irma.

On the left side of the website are links under Pay It Forward. These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for caring.

Friday, September 8, 2017

Ozark Beans

This is a favorite of my family.

2 lbs. green beans broken  end trimmed, beans broken in half
6 - 8 c. cold water
1 onion, quartered
1 - 2 cloves garlic: crushed, chopped
1/8 - 1/4 tsp. each: salt, pepper
1 ham bone or 2 c. chopped ham

Peel, rinse, chop garlic and onions.

Rinse, snip ends and break beans in half.

In a slow cooker or stock pot combine ingredients.

Cook beans medium heat for 1 - 2 hr. or until done.

Serves 6 - 8.

Monday, August 28, 2017

Recipe To Help Hurricane Harvey Survivors

Prayers thoughts go to everyone dealing with the aftermath of Hurricane Harvey.

On the left side of the website are links under Pay It Forward. These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for caring.

Saturday, August 26, 2017

Tuna Cakes

This is great for a light lunch or anytime.

2 cans chunk light tuna drained
1 egg beaten
1/4 c. diced onion
1/8 c. bread crumb
Lemon zest
1/8 - 1/4 tsp each: salt, pepper, fresh lemon juice
1 clove garlic crushed and diced
1 - 2 T oil 

Peel, rinse, cut onion and garlic. 

Zest and juice lemon. 

Open cans of tuna and drain into a strainer. With clean hands squeeze tuna dry if needed.

 Place tuna in a clean bowl.  Add onions, garlic, salt, pepper and lemon juice and zest. 
 Add egg and mix with a fork. 

With clean hands, form tuna mixture into 6 patties. 
Heat pan to medium high heat.

Lower heat to medium and add oil.

 Place patties in pan and cook for 3 - 5 min on one side.

Flip patties over and cook on other side for an additional 3 - 5 min or until done. 

Serves 2.

Saturday, August 12, 2017

Pear And Bleu Cheese Salad


1 medium head romaine lettuce, torn
1 - 2 c each; chopped cucumber, chopped red onion
1 pear, sliced
1 - 2 oz each: bleu cheese chopped, sliced almonds


Rinse lettuce under water. Pat dry with clean dish towel, set aside. You can even use a salad spinner to dry lettuce, if desired. 

Chop vegetables, pear and blue cheese. 

Combine lettuce, pears and vegetables into a salad bowl.

Sprinkle cheese on salad. Toss well.

Refrigerate until ready to serve.

Serves 4- 6. 

Saturday, August 5, 2017

Fish In Foil™

This is perfect for summer or anytime.

I used a broiler, but this is also great on the grill. I've also used salmon but you can use what fish you prefer.


4 salmon fillets
1/4 c. dry white wine
1 c. each: bell pepper, onions, tomatoes chopped
1 - 2 cloves fresh garlic, chopped
1/4 tsp. each: salt, pepper, dried or fresh parsley
1/2 tsp. fresh lemon juice
Lemon zest
1/2 c. green onions
1/8 c. olive oil


Remove fish from freezer and thaw if needed.

Preheat broiler or grill. 

Cut enough aluminum foil into 4 rectangles, to envelope fish and vegetables. 

Peel, rinse, chop, onion and garlic.

Rinse, seed, chop pepper.

Rinse, chop tomatoes and green onions. 

Place fish on the foil pieces. 

Sprinkle both sides of fish with salt and pepper, add vegetables, garlic and parsley.

Drizzle a little oil over fish and veggies.

Fold foil so that nothing falls out of packets. Before sealing packets, add wine and squeeze lemon over fish. 

Seal packets so that nothing falls out and place on a baking sheet.  Place baking sheet in oven and broil for 12 - 15 min or until done. 

 Remove packets from broiler or grill. 

Be careful, they're hot, let cool a few minutes before serving. 

Open and enjoy.


Serves 4.








Saturday, July 29, 2017

Shrimp Martini™

This is great for a summertime get-together or any time  I've used precooked shrimp which is just easier to use.

1 lb. Precooked Shrimp
1 - 2 oz. tequila (adjust amount needed)
1 avocado chopped
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 lime zested and juiced
Dash each: hot pepper sauce, Worcestershire sauce
Pinch red pepper flakes
1 clove garlic chopped and crushed
Salt and pepper, enough to coat rim of glasses

Put shrimp in refrigerator to thaw into ready to use.

Put some salt, pepper, red pepper flakes on a clean small plate.

Wet 4 martini glasses with a clean wet napkin. Place glasses face down on plate with the salt, pepper and pepper flakes. Coat rim of glasses.

Place glasses in freezer until ready to use.

Peel and chop garlic, set aside.

Cut avocado in half, remove pit. Cut into cubes, place into a small bowl.

Zest lime into the bowl with avocados.

Cut lime in half and squeeze some over avocados to keep from spoiling. Put in refrigerator until ready to serve.

Juice rest of lime into a measuring cup.

Add tequila and rest of lime juice, salt, parsley, pepper, garlic, Worcestershire sauce, hot sauce. Mix well.

Remove shrimp from refrigerator and place into a bowl. Pour tequila mixture over shrimp, toss to coat. Put shrimp in refrigerator to marinate until ready to serve 15 - 20 min.

To serve: Remove glasses from freezer.

Remove shrimp and avocado from refrigerator.

Spoon some of the shrimp and avocado into the glasses.

Serves 4.





Follow by Email