Saturday, May 11, 2024

Mexican Dip

 This is perfect as a dip with tortilla chip or anytime.

1 c. each:  sour cream, prepared salsa

1/4 tsp. each: salt, pepper

1 clove garlic, peeled crushed & chopped


Peel, crush, chop garlic.

In a clean bowl combine ingredients. 

Stir with a clean fork, cover with plastic wrap & place in the refrigerator until ready to serve.

Serves 4.

Saturday, May 4, 2024

Galaxy Salad

Happy Star Wars Day all! 


This salad is perfect for streaming the movies or for spring.


2 - 3 c. lettuce

1/2 c. each: chopped tomatoes, snow peas,  cucumber chopped, 

1/4 c. each: shallots chopped, feta cheese, candied pecans


Rinse lettuce in a strainer.

Rinse and chop tomatoes.

Peel, rinse, chop shallots.

Rinse, remove ends from, chop cucumber and snow peas.

Combine vegetables in a clean salad bowl. 

Top salad with feta cheese and candied pecans.

Serves 4. 



Saturday, April 27, 2024

Draft Week Barbecue Sauce

The NFL draft was in town this week. 


This will be the MVP of your get together or next cookout.


1/2 c. ketchup

1 - 2 T.  red wine vinegar

1 T. brown sugar

1 tsp. each: Worcestershire sauce, mustard

1/4 tsp. each: salt, pepper, granulated garlic, paprika, minced dried onions

2 drops hot sauce

pinch red pepper flakes


In a clean mixing bowl, combine all the ingredients and mix with a clean fork..

Cover bowl in plastic wrap in place in refrigerator until ready to use.


Serves 4. 

Saturday, April 13, 2024

Spring Green Salad

This is perfect for spring, a healthy lunch, watching the Masters or anytime.

 I've used pre washed mixed greens for the salad, but you can use what lettuce you like.

 I've also used Gorgonzola cheese and sliced almonds too.

2  - 3 c. mixed salad greens 
1/2 c. each: chopped onion, sliced strawberries, cucumbers, 
1 - 2 oz. each: Gorgonzola cheese, sliced almonds (optional)

Peel, rinse and chop onion, set aside.

Rinse, cut ends from and chop cucumbers 

Rinse, pat dry, and slice strawberries set aside.

Put salad greens in a clean salad bowl. 

Top greens with onion, cucumbers and berries, toss to mix. 

Top salad with cheese, almonds and place in refrigerator until ready to serve. 


Serves 4.

Saturday, April 6, 2024

Lamb Stew

This is perfect for early spring, using leftover  lamb or anytime.

 1 - 1 1/2 lb. lam roast, cut into chunks

6 c. low sodium beef broth

1 medium onion chopped
2 medium potatoes chopped
2 carrots chopped
4 - 6 T. oil, divided
1 - 2 cloves garlic chopped, crushed
1/8 - 1/4 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine lamb, flour, half of salt and pepper. 

Toss to coat lamb. 

Heat soup pot to medium high heat. 

Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. 

Turn lamb over to brown evenly. 

While lamb is cooking, peel, rinse, chop onion and garlic.

Rinse, remove ends from, and chop potatoes.

Rinse, remove ends of carrots. 

Drain off excess fat if needed. 

Deglaze pan with some of the broth.

 Cook for 8 - 10 minutes more. 

Transfer lamb to a clean bowl.

Add more oil to pot. 

Add vegetables, parsley, garlic, rest of salt, and pepper to pot. 

Cook for 6 - 10 minutes or until done. Stir occasionally. 

Return meat to pot, add rest of broth.

Cover and cook for 1 - 2 hr. or until done stirring occasionally. 

Serves 6.

Friday, March 29, 2024

Broiled Sweet Potatoes

 This is perfect as a side dish for Easter or anytime.


3 sweet potatoes

1/4 c. oil (adjust amount needed)

1/3 tsp. granulated garlic

1/4 tsp. each: salt, pepper

Pinch red pepper flakes


Preheat broiler on oven.

Spray baking sheet with non stick spray.

Rinse, cut ends from and cut sweet potatoes into 4ths. 

Arrange potatoes on baking sheet.

Drizzle oil, sprinkle spices over potatoes.

Toss potatoes to coat.  

Place potatoes in oven and broil for 15 - 20 minutes. 

Halfway through cooking, remove pan from oven, stir potatoes. 

Put potatoes back in the oven to broil until done. 

Keep an eye on them so they don’t burn.


Serves 4.

Saturday, March 16, 2024

Spring Risotto

 This is perfect for spring or anytime.


1/2 c each: chopped onions, chopped asparagus
1 c each: arborio rice, vermouth
2 c. low sodium broth
2 T. butter, olive oil
1 clove garlic, crushed and chopped
1/4 tsp each: salt, pepper

Peel and chop onions.

Peel, crush and chop garlic. 

Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. Add onion, garlic.

 Saute for 3 min. Add rice, salt, pepper stir and saute for 2 min. 

Add 1/2 c of broth to rice. 

Stir rice until broth is absorbed 2 - 5 min approx. 

Carefully add 1/2 c. of vermouth to rice.  Stir for 2 to 5 min or until vermouth is absorbed. 

Repeat process with broth and vermouth alternating, add asparagus, stir to heat. 

Continue to add broth 1/2 c. at a time until all broth is absorbed. 

Serves 4.