Friday, December 25, 2015

Mexican Roll Ups™

Need a quick appetizer for your get together, game night or anytime, this recipe is for you. 

1 c. cream cheese softened
1/2 c sour cream
5 green onions chopped
1/4 c. picante sauce, or jarred salsa
4 - 6 flour tortillas
1 T. Lime juice
1/8 - 1/4 tsp each: salt, pepper, granulated garlic. 

In a mixing bowl combine cream cheese, sour cream, green onions, salt, pepper, garlic, lime juice, mix well. 

Spread a thin layer over the tortillas. Roll the tortillas up. Trim off any ragged edges with a knife.

Wrap rollup in plastic wrap or wrap paper and place in refrigerator for several hours or overnight to chill. 

When ready to serve, remove from refrigerator and cut into pieces.  Serve with the picante sauce.

Serves 4 - 6.









Tuesday, December 15, 2015

Debate Night Martini™

Here is a great recipe to drink while watching the last debates of 2015. 

Take a sip when candidates attack each other, or when Chump says make America great again.

4 - 6 oz. vodka or gin
1/2  - 1 oz. olive juice 
1 - 1  1/2 oz. dry vermouth 
squeeze of lime 
ice 
salt pepper
8 olives

With a wet napkin, wet the rims of 4 martini glasses. Sprinkle some salt and pepper on a shallow dish. Place the glasses rim side down on the salted dish to coat. Place the glasses in the freezer to chill for a few minutes. 

In a cocktail shaker combine: gin or vodka, ice, olive juice, lime juice, vermouth. Shake for a few seconds to mix. 

Remove glasses from freezer, strain martinis into glasses. Thread olives through 4 toothpicks. Garnish martinis with the olives.

Serves 4. 

Saturday, December 12, 2015

Everything's Better With Butter Banana Cake™

What makes this cake taste amazing, it's butter. This is perfect for a holiday, a get together or anytime. 

2 - 3 c. flour
1 - 1  2/3 c. sugar (regular or dietetic. 
1  1/4 tsp. baking powder
1 tsp. baking soda
1/4 - 1/2 tsp. salt
2/3 c. each: butter (cut up) , ripe bananas cut into pieces and smashed, milk or (buttermilk)
1 - 2 tsp. lemon juice (if using buttermilk, omit lemon juice)
2 eggs
Non stick cooking spray

Preheat oven to 350. 

Grease a baking pan with non stick cooking spray. Place some of the flour in bottom of baking pan and tilt pan to spread flour around.

In a measuring cup combine milk and lemon juice. Stir to mix. 

In a mixing bowl sift together flour, sugar, baking powder, salt, baking soda.

Add butter, milk and bananas and mix with a spoon until flour is coated. 

Beat mixture with a hand electric or stand mixer for a couple of minutes. Add eggs and beat for a couple of minutes more or until mixed. 

Pour cake mixture evenly into baking pan. Place into oven and bake for 30 - 35  min or until done.

Remove from oven when done and let cool before frosting or serving.

Serves 10.






Sunday, November 29, 2015

Asian Turkey Salad™

This is a great way to use leftover turkey from the holidays. You can use leftover chicken too.

1 orange sliced in half and zested 
2 c. sliced cooked turkey
3 c. romaine lettuce
1 c. each: chopped onions, chopped cucumber, snow peas
1 - 2 T. low sodium soy sauce
1 can water chestnuts sliced
1/8 - 1/4 tsp. each: salt, pepper
1 clove garlic crushed, chopped
1 tsp. oil
1 - 2 tsp. sesame seeds (optional)
1/8 c. sliced green onions

Rinse, zest and cut orange in half.

Peel, rinse and chop garlic. 

In a measuring cup, combine oil, garlic, soy sauce, salt, pepper, orange zest. Squeeze juice of 1/2 orange through strainer into cup. Stir with fork to mix well. 

Place cooked turkey in a clean bowl. Pour soy sauce mixture over turkey and toss to coat. Place in refrigerator to marinate for a few hr.

When you're ready to assemble salad, rinse and pat dry lettuce. Place lettuce in a serving bowl.

Peel, rinse and chop onions. Arrange onions in bowl over lettuce. 

Open can of water chestnuts, drain, chop and arrange in bowl over lettuce.

Rinse and chop cucumbers, green onions and arrange in bowl over lettuce.

Remove turkey from refrigerator and arrange in bowl over lettuce. 

Snip end off of snow peas and cut in half (bias cut). Arrange in bowl over lettuce

 Peel and section other half of orange and arrange in bowl over lettuce. 

Chill in refrigerator until ready to serve.

Just before serving, sprinkle sesame seeds over salad.

Serves 4 - 6. 








Saturday, November 21, 2015

So Easy Chicken Scallopini™

This is an easy recipe for dinner or anytime. 

1 lb boneless skinless chicken breasts or thighs
1/3 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
2 - 4 T olive oil
1/3 - 1/2 c. chicken stock (low sodium)
lemon zest
1 c. mushrooms
1 - 1  1/2 T fresh lemon juice (adjust to taste)
1/4 - 1/3 c dry white wine
1 clove garlic, crushed and chopped
1 tsp. each: dried parsley, dried oregano, dried basil, cornstarch 

In a dish combine: flour, salt, pepper, lemon zest, half of: basil, parsley, oregano. Mix with fork.

Place chicken between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add some of the oil. Add chicken to pan and cook on 1 side for 4 - 8 min. Flip over and cook chicken on other side for 4 - 8 min or until done. Remove chicken from skillet and place on serving plate to let rest.

In a measuring cup, combine chicken broth and cornstarch. Mix until cornstarch is dissolved.

While skillet is on medium heat, add chicken broth mixture, lemon juice, mushrooms, rest of herbs, rest of oil and garlic to skillet. Reduce heat to medium low and carefully add wine. Stir sauce with whisk for 5 - 8 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4 





Thursday, November 12, 2015

PTA Potluck Chicken Salad™

Fall is the season for get togethers. This recipe is perfect for potlucks or anytime. 

1 pkg.  (16 oz) elbow macaroni 
2 stalks of celery chopped 
1 can (8 oz) pineapple chunks drained
1 c. Red or green grapes halved
1 - 2 c. light mayonnaise 
1 can (12.5 oz.) chopped cooked chicken drained
1/8 - 1/4 tsp. each: salt, pepper

Cook macaroni according to package instructions, drain well. 

Rinse and cut: grapes and celery. 

Open and drain cans: chicken, pineapple chunks. 

In a serving dish: combine all ingredients, mix well and place in refrigerator to chill.

Serves 4. 




Saturday, November 7, 2015

A Sunny Day Fried Egg™

Would you believe that I've mastered many egg dishes, but I could never master a simple fried egg until now.

2 eggs
1 T. butter
1/8 -1/4 tsp each: salt, pepper 

Heat nonstick skillet over medium-high heat. Lower heat to medium to medium low.
Add butter. 

When butter is melted, crack egg on a clean counter first and into pan. Cook for 2 - 5 minutes or until egg whites are opaque.

Remove eggs from pan with a spatula and place into a plate.

Serves 1


Saturday, October 31, 2015

Little Green Gremlin Cocktail™

Who says that Halloween treats are just for kids.

This adult beverage is perfect for a party, watching your favorite horror movie, after trick or treating or anytime.


4 - 6 oz. vodka
1 tsp. sugar
3 c. Lemon lime soda
7 green clear hard candies
Ice


In a mason jar combine 2 - 3 green hard candies and vodka.  Shake to mix and let set for 4 -12 hours.

Place remaining candies in a plastic baggie. Use a meat pounder to finely crush candies. You can also crush them with a rolling pin. Pour candies in a dish and combine with sugar. Mix with fork. 

Wet the rims of 4 martini glasses with a wet napkin. Place a glass rim side down on dish to coat.  Repeat process with remaining glasses.

In a blender combine: vodka, ice, soda. Mix for 20 - 30 seconds or until blended.

Pour cocktail into garnished glasses.

Serves 4. 




Thursday, October 29, 2015

Harvest Cake/Bread™

If you have too many zucchinis from your garden, this is a great recipe to use. 

2 c. each: sugar, shredded zucchini and drained
4 eggs
1/2 tsp. each: cinnamon, nutmeg
3 c. flour
2 tsp. vanilla
1 c. each: vegetable oil, chopped walnuts, crushed and drained pineapple
1 tsp. each:  baking powder, salt, baking soda
1/2 c. raisins

Preheat oven to 325'

Crack egg into mixing bowl and beat until fluffy. 

Add sugar and beat well. Stir in vanilla, oil and zucchini. Add flour, baking powder, salt, and baking soda. Mix well. 

Add raisins, nutmegwalnuts and pineapple, mix well. 

Pour batter evenly into greased 9 by 12 cake pan or 3 greased and floured loaf pans. Sprinkle to with cinnamon sugar or you can use your favorite frosting if making a cake.

Bake for 1 hr or until nicely browned. 









Friday, October 23, 2015

Eggplant Parmesan™

This is a great recipe for fall or anytime. 

1 medium eggplant
1  - 1  1/4 c. + 1 T grated or shredded Parmesan cheese
1  -  1  1/4  c. each: flour, shredded mozzarella cheese (part skim)
1/8 - 1/4 tsp. each: salt, pepper
2 tsp. each: granulated garlic, parsley, basil, oregano divided (dried or fresh)
1 - 2 beaten eggs
Non stick cooking spray
2 - 4 c. prepared marinara sauce (adjust amount)
1 - 3 T.  olive oil (adjust amount needed) 


Preheat oven to 350.

Cut ends from eggplant and cut into 20 - 30 round slices (depends on how many layers desired)

Crack eggs in a bowl and combine with half the herbs, salt, pepper,  garlic and mix with a fork.

Dredge eggplant on both sides with eggs.

In a plate combine flour, salt, pepper, 1 T of Parmesan cheese, rest of garlic and herbs. Mix well with a fork. Dredge both sides of eggplant with flour mixture.

Preheat saute pan oven medium high heat. Lower heat to medium and add oil.  Fry eggplant on 1 side for 6- 8 min. Flip eggplant over and cook for 6 - 8 min. more.

Spray non stick cooking spray on bottom of a baking sheet.

With a ladle pour some of the sauce in the bottom of pan. Arrange 10 eggplant slices in baking dish. Pour sauce over eggplant and sprinkle cheeses over eggplant. Repeat layering with remaining eggplant. 

Place pan in oven and bake for 30 - 40 min. or until done.

Serves 4 - 6. 

Thursday, October 15, 2015

Ain't It Sweet Potato Fries™

Want a healthy snack for game day. This is an easy alternative to regular french fries.

2 - 3 large sweet potatoes
Non stick cooking spray
1/4 tsp. each: salt, pepper, dried parsley
1/4 - 1/3 c. oil
Pinch each: turmeric, chili powder
1 clove fresh garlic, smashed and chopped
1/8 tsp.  balsamic vinegar

Preheat oven to 450' F.

Spray baking sheets with cooking spray.

Rinse and pat dry sweet potatoes, set aside.

In a measuring cup, combine oil, vinegar, the herbs and spices. Mix well with a fork, set aside.

On a clean cutting board, carefully cut potatoes into fries and place in a large mixing bowl.

Pour oil mixture over potatoes and toss to coat.

Spread potatoes over baking sheets and place in oven to cook.

Cook fries 30 - 40 minutes or until brown.  Halfway through cooking, remove sheets from oven and turn fries over on other side. Place sheets back in oven to continue cooking.

Remove baking sheets from oven when done. Drain fries on a paper towel lined plate to soak up any excess oil.

Serve warm with your favorite dipping sauce.

Serves 4 - 6.




Monday, October 5, 2015

Aunt Lous' Wilted Lettuce™

This is a recipe based on my Aunt Lous' wilted lettuce salad.

I've used romaine lettuce but you can use your favorite dark greens. I've used a reduced fat bacon, but you can use your favorite bacon, turkey or even vegan bacon instead. If using vegan bacon, spray pan first with non stick cooking spray.

4 - 6 slices bacon
2 c. torn lettuce
Pinch each: salt, pepper

Rinse and pat dry lettuce, set aside.

Heat saute pan to medium high heat. Lower heat to medium, add bacon, salt, pepper and cook on both sides until desired crispness. 

Remove from pan and drain on a paper toweled lined plate.

Tear lettuce with clean hands and place into pan. Lower heat to medium low.

Cook lettuce for 3 - 5 minutes or until warm.

Transfer lettuce to a serving dish with a slotted spoon. Crush bacon with clean fingers over lettuce. 

Toss well.

Serves 4.

Friday, September 18, 2015

A Simple Little Marinade™

This is a perfect marinadae for grilling or anytime. You can adjust amounts if needed.

1/8 -1/4 c olive oil
1/4 - 1 tsp.  each:  lemon juice, parsley
1/8 - 1/4 tsp. each:  salt, pepper
1 clove garlic crushed and chopped
Lemon zest
Pinch each: turmeric, red pepper flakes
1 T. Worchestersire sauce

Pour olive oil into a measuring cup. 

Peel, crush and chop garlic. Put into cup with the olive oil.

Zest, cut lemon in half. Squeeze lemon juice through a strainer into cup with the olive oil.

Combine remaining ingredients with the olive oil. Mix well with fork. 

Pour over your favorite protein or vegetables. Let marinate in fridge until ready to cook.


Saturday, September 5, 2015

Last Blast Of Summer Lemonade™

This recipe is so easy you will never want to make lemonade from a powder again.

1 c. - 1  1/2 c. fresh lemon juice 4 large lemons (adjust amount needed).
1 - 2 c. prepared simple syrup (adjusted amount needed)
4 c. cold water

Cut lemons in half. Put halved lemon in microwave for 10 sec. You can roll lemons on he kitchen counter with your hands for a few seconds too.

Squeeze lemon juice into a measuring cup.  I've used an electric citrus juicer, but you can squeeze juice through sieve with your hands or citrus squeezer. Pour lemon juice through a sieve into a pitcher.

Add 1 c. of the simple syrup and water.  Mix well. You can can add more simple syrup if desired. 


Serves 6 - 8.

Sunday, August 16, 2015

Easy Caprese Bites™

Need a quick no cook appetizer for your next outdoor get together, this is for you. 

1 lb mozzarella ball
16 cherry tomatoes
8 fresh basil leaves
3  - 3  1/2  T. Olive oil
1 clove garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper, balsamic vinegar, dried oregano, dried parsley
16 clean unused wooden toothpicks

Rinse tomatoes.

Peel, crush and chop garlic.

With a melon baller scoop mozzarella into 16  balls.

Rinse and pat dry 8 basil leaves. Cut basil leaves in half.

In a bowl combine ingredients, toss to coat.

Thread 1: cherry tomato, mozzarella ball and piece of basil onto wooden toothpick. 

 Place skewer onto a clean dish. Repeat process with remaining toothpicks, tomatoes, mozzarella and basil.

Place skewers in refrigerator until ready to serve.

Serves 4.

Tuesday, August 4, 2015

Southern Onions™

This is perfect for summer or anytime. 

1 - 2 large each: cucumber,  sweet onion
1/8 - 1/4 tsp. each: salt, pepper
1/8 - 1/4 c. vinegar (white or cider)
1/2 - 3/4 c. cold water

Peel rinse and cut onions into slices.

Rinse and cut cucumbers into slices.

Combine onions and cucumbers in a serving bowl. Sprinkle both sides with salt and pepper.

In a measuring cup combine water and vinegar.  Mix well and pour over vegetables. Place in refrigerator until ready to serve.

Serves 4.


Saturday, July 18, 2015

Very Cherry Margarita™

This is a great way to enjoy Michigan cherries. 

I didn't add sugar because the cherries that I used were sweet. But you can add sugar if needed. 

2 c. margarita mix
1/2 - 1 c pitted sweet cherries (adjust amount desired)
Ice 
1 tsp. sugar or sweetner (optional, to taste)
4 - 6 oz. tequila
1 - 2 oz. triple sec
kosher salt

Wet a napkin, rub around rim of glasses to wet. Put salt on small dish. 

Put mouth of glasses face down on plate to coat rim of glasses with salt, set glasses aside.

Rinse and remove pits from cherries.

Combine remaining ingredients in blender. Blend for 20 - 40 sec. or until blended. 

Pour into glasses.

Serves 4.

Tuesday, June 30, 2015

Easy Bar B. Que Sauce™

This is great for summer or anytime.

1  28 oz. can diced tomatoes
2 c. cold water
3/4   - 1 c. each 
approx: cider vinegar, brown sugar  (adjust amount desired)
1/2 - 1 tsp. saltblack peppe
2 cloves fresh garlic crushed, diced
2 bay leaves
1 onion minced
Juice of 1/2 lemon
1/2 T each: r cayenne pepper, chili powder, dried oregano, dry mustard

Combine ingredients in a sauce pan and simmer on low heat, stirring occasionally for 40 min - 2 hr. approx. or until reduced.

Remove from heat.

Use with pulled pork, shredded chicken or as a barbecue sauce. 

Makes 1 - 2 c.

Wednesday, June 10, 2015

Thai Wraps™

This is great for leftovers, game night or anytime. I've used chicken, but you can also use turkey too. You can even make it vegetarian as well.

2 c. cooked chicken sliced
1/3 c. each: chopped onion, bell pepper, carrot, snow peas
8 - 12 lettuce leaves (Boston or Romaine)
2 T.  each: low sodium soy sauce divided, fresh lime juice, lime zest
2 tsp. each: sesame seeds, sesame oil, chopped fresh basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Rinse and chop basil.

Peel, and chop garlic.

Juice and zest lime.

Slice chicken and place into a bowl.

Add half of soy sauce, lime juice,  zest, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. Toss to coat and cover bowl with plastic wrap. Place bowl in refrigerator for a few hours to marinate.

Peel, rinse and chop onion.

Rinse and cut ends of carrot. Break carrot in half. Cut 1/2 of carrot lengthwise and chop.

Rinse, seed ad chop bell pepper.

Cut ends from snow peas and chop.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, zest, salt, pepper, garlic. Toss to coat. Cover bowl in plastic wrap, place in refrigerator to marinate.

When ready to serve,  rinse and pat lettuce leaves dry.

To serve: remove bowls from refrigerator and remove plastic wrap.

Spoon 1 - 2 spoonfuls of chicken and vegetables onto a lettuce leaf. Sprinkle with sesame seeds and rest of basil if desired. Fold lettuce so that the filling doesn't fall out.

Dip wrap in your favorite asian dipping sauce and enjoy!

Friday, May 22, 2015

Paradise Found Chicken™

This is perfect for summer or anytime. 

1 lb. boneless chicken breasts or thighs
1/3 - 1/2 c each: pineapple juice, fresh orange juice
1/8 - 1/4 tsp. each: salt, pepper, fresh diced ginger root
1 - 2 T. each:  low sodium soy sauce, olive or canola oi, 1 light or dark rum

In a shallow dish combine, chicken, rum, salt, pepper, ginger root, pineapple juice,  and orange juice.  Let marinate in refrigerator for several hours or overnight.

Heat grill pan over medium high heat. Lower heat to medium and add oil. Add chicken and grill on one side for 8-10 min approx.. Flip chicken over and grill on other side for 8 - 10 min more or until done. 

Serves 4. 





Saturday, May 16, 2015

The Good Shepherds Pie™

UThis is great for a hearty meal.

1 lb. lean ground beef
1/3 - 1/2 c. each: bread crumbs, shredded cheddar cheese, low sodium beef broth
1 tsp. each: cornstarch, Worcestershire sauce
1/8 - 1/4 tsp. each: salt, pepper
3 c. prepared mashed potatoes
1/2 c. chopped onions
2 c. frozen mixed vegetables
Non stick cooking spray
1 - 2 T oil

Preheat oven to 350. Spray nonstick cooking spray in bottom of a casserole dish.

Take package of frozen vegetables out of freezer. Let thaw for a few minutes.

Preheat skillet to medium high heat. Lower heat to medium and add oil.

Add meat, onions, herbs, salt, pepper, and Worcestershire sauce to pan. Cook meat for 6 - 8 min.

Combine cornstarch and broth in measuring cup. Mix until cornstarch is dissolved. Add cornstarch mixture to pan with meat and cook for 5 min more.

Turn off pan and place meat mixture evenly in bottom of casserole dish.

Layer frozen vegetables evenly over meat.

Spread mashed potatoes evenly over vegetables. Be sure to cover vegetables with the potatoes.

Sprinkle bread and cheese evenly over top of potatoes. 

Place casserole dish in oven and cook for 1 hr. approx. or until done. 

Serves 6.

Tuesday, May 5, 2015

Blackberry Margaritas™

This is perfect for Cinco De Mayo or anytime.

1  1/2  - 2 c margarita mix 1 c each:  ice, fresh or frozen blackberries 
4 - 6 oz. tequila (optional)
1 oz triple sec
1 - 2 tsp. regular or dietetic sugar (optional)
1 lime cut into wedges

Salt for rim of glass (optional)

Garnish glasses with lime wedges.

Wet a napkin slightly, rub around rim of glasses to wet. Put salt on small dish. 

Put mouth of glasses face down on plate to coat rim of glasses with salt, set glasses aside.

Rinse fresh blackberries, if needed.

Combine ingredients in blender. Blend for 20 - 30 sec. or until blended. 

Pour into garnished glasses.

Serves 4.

Friday, May 1, 2015

Recipe To Help Nepal

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.

Prayers, thoughts for the residents of Nepal as they continue to deal with the aftermath of a devastating earthquake. The earthquake has killed thousands since Saturday.

On the left side of this website are links to organizations under the heading of Recipe To Pay It Forward. These organizations are helping in the relief efforts. Any help would be greatly appreciated.


Thank you for making a difference.

Thursday, April 23, 2015

Odds And Ends, Thrown Together Soup™

Did you ever have one of those days where you're not up to cooking. Today it happened to me.

This is an easy recipe that can be done quickly.

I've used canned chicken but this is also great with leftover chicken and turkey too.

2 - 3 cans (5 oz each) cooked chicken
1 small onion chopped
3/4 c fresh mushrooms
1 - 2 cloves garlic crushed and chopped
8 c. low sodium chicken broth
2 - 3 each: celery stalks, carrots chopped
Pinch each: salt, pepper, dried parsley
1 medium - large potato diced
1 - 1 1/4 c egg noodles (adjust amount)

Open cans of chicken and drain. Set aside.

Rinse and chop potato, celery, mushrooms and carrots.

Peel, rinse and chop onions, garlic.

In a soup pot combine: broth,  chicken, vegetables, salt, pepper,  herbs. Bring to a boil for 5 - 10 min. Lower heat to medium low and let simmer for 30 - 40 min. 

Add noodles about 10 - 15 min before serving. Continue cooking until noodles are done.

Serves 8.

Thursday, April 16, 2015

Easy Chicken Parm. Yes, It Does Taste So Good™

This easy recipe is inspired by a Peyton Manning commercial.  This recipe will make you the MVP of mealtime.

1 lb boneless chicken breast
1 1/2 c. + 1 T shredded Parmesan cheese
1 c. - 1 1/4 c flour
1/8 - 1/4 tsp. each : salt, pepper
2 tsp. each: granulated garlic, parsley, basil, oregano divided (dried or fresh)
1 - 2 beaten eggs
Non stick cooking spray
2 - 4 c. prepared marinara sauce (adjust amount)
1 - 3 T.  olive oil


Preheat oven to 350.

Place chicken between two pieces of plastic wrap. Pound with a meat pounder until desired thinness.

Crack eggs in a bowl and combine with half the herbs and garlic and mix with a fork.

Dredge chicken on both sides with eggs.

In a plate combine flour, salt, pepper, 1 T of Parmesan cheese, rest of garlic and herbs. Mix well with a fork. Dredge both sides of the chicken with flour mixture.

Preheat saute pan oven medium high heat. Lower heat to medium and add oil.  Fry chicken on 1 side for 4 - 8 min. Flip chicken over and cook for 4 - 8 min. more.

Spray non stick cooking spray on bottom of a baking sheet.

With a ladle pour some of the sauce in the bottom of pan. 

Arrange chicken in baking dish. Pour sauce over chicken and sprinkle cheese over chicken.

Place pan in oven and bake for 30 - 60 min. or until done.

Serves 4.

Tuesday, April 7, 2015

Ball Game Beer Brats™

What goes better with watching a ball game than a sausage and beer. 

In honor of opening week, this is perfect for watching baseball or anytime. 

I've used a low alcohol beer but you can also use your favorite lager if desired. You can also use Italian sausage if desired.

1 package bratwurst
1/2 c chopped onions
1 - 2 cloves garlic 
3/4  - 1  1/4 c  lager beer (adjust amount needed)
Non stick cooking spray

Heat a skillet to medium high heat. Lower heat to medium.  Spray skillet with non stick cooking spray.

Add sausages, onions, garlic to skillet.  Add beer carefully so that it doesn't splash or spill over. Cook for 7 - 10 min on 1 side. Turn sausages over and cook on other side for 7 - 10 min more or until done. 

Serves 4 - 6. 



Thursday, April 2, 2015

Salmon Cakes™

This is an easy healthy recipe for Lent or anytime. 

1 can  (15 oz ) wild caught salmon
1 - 2 eggs slightly beaten (adjust amount needed)
1/3 c diced onion
Lemon zest
1/8 - 1/4 tsp each: salt, pepper
1/4 tsp: fresh lemon juice
1 clove garlic crushed and diced
1 - 2 T oil 

Peel, rinse, cut onion and garlic. 

Zest and juice lemon. 

Open can of salmon and drain into a strainer. With clean hands pick out any bones and squeeze salmon dry if needed. Place salmon 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 salmon 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

Tuesday, March 17, 2015

Wearing Of The Green Milkshake™

This is a perfect treat for St. Patricks Day or anytime. I've used low fat milk and ice cream, but you can also use vegan milk and ice cream if desired. You can also use frozen yogurt if desired.

2 c vanilla ice cream 
1 c - 1  1/3 c low fat milk (adjust amount desired)
2 drops green food coloring
1 - 2  hard peppermint candies

In a blender combine ingredients. Blend for 20 - 40 seconds or until well blended.

Serves 4.

Sunday, March 8, 2015

Chicken Veronique™

Would you believe this was inspired by a 90's grilling infomercial? 

This a great recipe for late winter or anytime.

1 lb boneless chicken breasts or thighs
2 T oil
1 shallot chopped
1 clove garlic  crushed, chopped
10 red or green grapes halved
1/8 - 1/4 tsp each: salt, pepper
1/3 - 1/2 c heavy cream, (adjust amount desired)
1/8 c white wine

Season both sides of chicken with salt, and pepper.

Peel shallot and garlic. Smash garlic and chop both garlic and shallot.

Preheat pan over medium high heat, lower heat to medium, add oil.

Add chicken and cook on  1 side for 7 - 9 min. Flip chicken over and cook on other side for 7 - 9 min more.  Remove chicken from pan and transfer chicken to a dish. 

Lower heat to medium low, add oil, garlic and shallot. Carefully add wine. Saute for 1 - 2 min. Add cream, grapes and cook for 5 - 6 min. Return chicken to pan and place the dish the chicken was on in the sink. Cook chicken for another 4 - 5 min or until until chicken is warm. 

To serve; Place chicken on a clean serving dish, spoon sauce over chicken.

Serves 4 - 6









Sunday, February 22, 2015

The Award Goes To Martini™

This is a great cocktail to watch on awards night.

1 oz  chopped + 4 slices cucumber
Ice 
4 - 6 oz vodka
1 - 2 oz dry vermouth



Rinse cucumber. Cut 4 slices from and chop part of a cucumber.

In a clean small jar: combine vodka and cucumber. Let set for a few hours until desired taste. 

Place 4 clean martini glasses in freezer to chill for a few minutes. 

Strain vodka into a cocktail shaker. Add ice and vermouth. Shake for 20 sec. approx.

Remove glasses from freezer. Strain and pour cocktail into glasses. Garnish with cucumber slices.

Serves 4.

Friday, February 20, 2015

Tuscan Shrimp™

This is a quick and easy recipe for Lent or anytime. I've used canned organic low sodium tomatoes, but if you use regular diced tomatoes, you can cut down on the salt.

1 lb. pre cooked shrimp
1 can organic diced tomatoes 
1 tsp. each: basil, oregano, parsley (dried or fresh)
1/2 tsp. fresh lemon juice
1/8 - 1/4 tsp. each: salt, pepper
1/8 c. dry white wine, or vermouth (optional)
3/4 c (6 oz) tomato paste
2 T olive oil
1 - 2 cloves crushed, chopped garlic

Crush and chop garlic, set aside. 

Thaw shrimp if needed.

Heat saute pan over medium high heat, lower heat to medium, add oil. Add tomatoes, tomatoes paste, herbs, spices,  lemon juice. Carefully add wine.  Cook for 6 - 10 min. Add shrimp and cook for 3 - 7 min more or until shrimp is heated. 

Serves 4.







Saturday, February 14, 2015

Be Good To Your Heart Broasted Cauliflower™

In honor of National Heart Month, there is no better day than a day designated for hearts to post a recipe that is good to your heart.  This is a great way to get little ones to try cauliflower too.

1/4 - 1/3 c olive oil (adjust amount needed)
1/4 tsp. pepper
1/8 tsp each: salt, lemon juice
1 clove fresh garlic crushed and chopped
1 medium head cauliflower
non stick cooking spray

Preheat oven to 350' F

Spray baking sheet with non stick cooking spray.

Rinse cauliflower , break into florets and place into a bowl.

In a measuring cup combine; oil, salt, pepper, garlic, lemon juice. Mix well with a fork and pour over cauliflower.  Toss to coat.

Place cauliflower on baking sheet and put sheet into oven. Bake for 45 min - 1 hr. Be sure to keep an eye on it to prevent burning. Halfway through cooking, remove baking sheet from oven and stir to cook evenly. put sheet back in oven.

Remove baking sheet from oven and place on a paper towel lined plate to soak up excess oil.

Serves 6.

Sunday, February 1, 2015

Cranberry Cooler™

This is perfect for the big game. This can be made with or without alcohol.

2 c cranberry juice
2 T lime juice
4 - 6 oz vodka (optional)
1 oz triple sec (optional)
Ice
1  1/4 c - 2 c club soda
1 lime cut into wedges

Put ice in the bottom of a pitcher.

Cut lime into 4 wedges.

Combine juice, lime juice, vodka, triple sec, club soda over ice. Mix well, chill in refrigerator until ready to serve.

Garnish glasses with lime wedges.

Serves 4.

Saturday, January 31, 2015

Don't Be So Crabby Cakes™

This is perfect for a light lunch or for a party. 

1 lb lump crab meat ( 3 cans approx drained)
1 - 2 eggs beaten (adjust amount as needed)
1/8 - 1-4 c each diced onions, crushed kettle style potato chips
1/8 - 1/4 tsp each: salt, pepper, lemon juice, parsley
1 clove garlic, crushed
lemon zest
pinch red pepper flakes

2 - 3 T olive oil

Drain cans of crab meat though a sieve, if needed.  With clean hands,  squeeze excess liquid from crab meat  and place into a mixing bowl. 

Place potato chips in sandwich baggie and crush with clean hands. You can also crush the chips with a rolling pin. 

Crack egg in bowl and beat slightly with a fork. 

Peel and chop onion, peel crush and chop garlic.

Combine crushed chips, salt, pepper, onions, garlic, parsley, pepper flakes, lemon zest, lemon juice into the bowl with crab. add egg and mix well. 

Form mixture into 4 - 6 patties. If making these for a party. form mixture into 16 patties.

Heat skillet to medium high heat. lower heat to medium and add oil. Place patties in pan and cook for 2 - 4 minutes on 1 side. flip patties over and cook on other side for 2 - 4 min. or until done. Remove patties from pan and drain on a paper towel lined plate. 

Serve with your favorite dipping sauce.

Serves 2 - 4.









Wednesday, January 21, 2015

Hildys' Easy Bread Pudding

This is a great recipe for winter or anytime. It's also a great way to use leftover bread. 

12 slices bread
1/2 c. seedless raisins
1/4 c melted unsalted butter
6 large eggs (slightly beaten)
3/4 c sugar ( regular or dietetic)
3 c milk ( low fat)
1/2 tsp vanilla
Dash each: cinnamon,  nutmeg
non stick cooking spray


Preheat oven to 375 ' F

Spray a 2 q. casserole dish with cooking spray.

Cut bread slices in half. Layer bread into  casserole dish, overlapping slices. Sprinkle each layer of bread with raisins.  Pour melted butter over bread.

Beat eggs, add sugar and blend until sugar is dissolved. Stir in milk, vanilla. cinnamon and nutmeg.

Pour mixture over bread  and sprinkle with more nutmeg if desired. 

Place casserole dish into a shallow pan with hot water. This will make a hot water bath so the pudding doesn't burn. You can also make this in a slow cooker as well. Omit hot  water if making it in the slow cooker. 

Place pan in oven and bake for 1 hr. or until golden brown and pudding is set.  Remove pan from oven when done. Let cool. You can serve this warm or chilled, topped with whipped cream.

Makes 4 - 8 servings. 

Wednesday, January 7, 2015

King Of Rock Peanut Butter And Banana Sandwich™

You don't have to be the king of rock and roll to enjoy this sandwich.


Saturday, January 3, 2015

I'll Only Be A Minute Steak Sandwich™

This is great for watching the big game or anytime. I've used minute steak. But you can also ask your butcher to slice round or sirloin steak thinly. This is also great for leftovers.

Sandwich filling

1  lb minute steak
1/8 - 1/4 tsp each: worchestershire suace, granulated garlic, salt, pepper
4 submarine sandwich rolls
1/2 each: small onion, small pepper sliced
1- 2 T olive oil
Shredded lettuce


Dressing

1/8 - 1/4 c  +  1- 2 T olive oil
1/4 tsp lemon juice
1 small clove garlic (crushed, chopped)
1/8 - 1/4 tsp each: pepper, salt, dried parsley, dried basil, dried oregano

Cut rolls in half and warm in microwave for a few seconds. You can also cut roll in half, drizzle with olive oil and place roll face down in a saute pan to toast for a couple of minutes if desired.

Rinse, peel and slice onions. rinse, seed and slice peppers, set aside. 

In a small bowl combine ingredients for dressing, set aside.

Slice minute steak if desired.

Heat a saute pan over medium high heat. Reduce heat to medium low. Add half of the oil. Add 
meat, sauce and seasonings to pan and cook meat for 3 -5 minutes or until done.

Remove meat from pan and place into a plate.

In the same pan add remaining oil. Cook onions and peppers for 3-5 min. Return meat to pan and heat for 1 - 2 min more or until warm.

Remove mixture from pan and with a slotted spoon, spoon mixture over on one side of sub roll. 
Top sandwiches with the shredded lettuce and drizzle dressing over sandwiches and remaining slices of rolls. 

Cover sandwiches with remaining slices of rolls and enjoy.

Serves 4.

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