Thursday, December 12, 2019

Steak & Eggs

This is great for watching the game on a weekend, brunch or any time.

4 steaks

1/2 tsp. each: salt, pepper, granulated garlic,dried parsley
2 - 3 T. olive oil
8 eggs
2 - 3 T. butter

In a shallow place, place steaks and sprinkle parsley, granulated half of salt, pepper over both sides of steaks. 

Cover and let marinate in fridge for a few hours.

Before cooking, remove steaks from refrigerator.

Heat skillet to medium high heat, lower heat to medium. 

Place steaks in pan and cook on 1 side for 5 -10 minutes.

Turn steaks over and repeat cooking process until desired doneness.

While steaks are cooking, heat another clean nonstick skillet over medium-high heat.

 Lower heat to medium, add butter. 

When butter is melted, crack egg into pan. 

Sprinkle rest of salt, pepper over eggs and cook for 2 - 3 minutes or until egg whites are opaque.

Remove eggs and steak from skillets and place onto a clean plate.

Serves 4.

Friday, December 6, 2019

Turkey Soup

This is great for Thanksgiving leftovers or any time.

2 c. chopped cooked turkey

6 c. - 8  c. cold water
1/3 c. chopped onions
1/4 c. each: sliced carrots, sliced celery
1/4 tsp. each: black pepper, dried or fresh parsley
1/8 tsp. salt  (optional)
1 clove fresh garlic crushed, chopped
1 - 2 c. egg noodles (optional)

 Take turkey out of refrigerator and chop.

Peel, rinse, chop onion.

Rinse, chop celery and carrots.

In a saucepan combine: turkey, water, onions, carrots, celery, salt, pepper, parsley, garlic.  Bring pan to a boil. 

Boil ingredients for 30 min, stirring occasionally. Lower heat to medium low, add noodles if desired and let simmer for 20 more min.  Stir occasionally.

Serves 4-6.

Tuesday, November 26, 2019

Southwest Turkey Bowl

This is great if you have leftovers from Thanksgiving or anytime.

I've used turkey for this recipe but you can also use leftover chicken too.

4 c. each: chopped cook turkey, boil in bag rice, water
1 can each: black or pinto beans, 
Juice of 1 lime
1 each: chopped pepper, chopped tomatoes, chopped onions, chopped avocados
1c. each: frozen or canned corn, prepared salsa
1/2 c. sliced green onions
1/8 - 1/4 tsp. salt, pepper, fresh or dried parsley
pinch each: red pepper flakes, turmeric
2 T. olive oil
1 clove garlic crushed, chopped

Remove turkey from refrigerator and chop.

Slice lime in half set aside.

Peel, rinse, crush, chop garlic, set aside.

Peel, rinse, and chop onions.

Peel, seed and chop avocado.

Rinse, chop tomatoes, green onions, set aside.

Seed, rinse, chop peppers.

Preheat skillet to medium-high heat, lower heat to medium, add oil.

Add turkey, garlic, parsley, spices to pan, cook for 5 - 8 min., stirring occasionally.

Squeeze some of the lime over the turkey.

While turkey is cooking, in separate bowls. microwave beans and corn for 1 - 2 min.

Remove bowls carefully from microwave.

In a microwave safe bowl, combine water and 1 bag of rice.

 Microwave according to package instructions.

Remove bowl carefully from microwave.

To serve:

Place rice in the bottom of 4 clean bowls.

Top rice with turkey, and desired toppings. 

Spoon salsa over the top of bowl and sprinkle with scallions. 

Serves 4.





Friday, November 22, 2019

Mini Cherry Pies

This is a great alternative to pumpkin pies for holidays or anytime.

I used fresh cherries but you can use frozen pitted cherries, if needed.

I used a large muffin tin (6 muffins), but if you're going to use a regular muffin tin (12 muffins) don't put a top crust on the pies.

2 - 3 c. pitted sweet cherries, halved
4 - 6 c. cold water
1/8 c. butter, cut up
1 /8 - 1/3 c. 
sugar (optional)
Non stick cooking spray
pkg. pie crusts
1/8 - 1/3 c. flour (enough to dust work board and rolling pin)

Preheat oven to 350 F'.

Spray a muffin tin with non stick cooking spray.

Rinse, pit and halve cherries. 

Run cold water in faucet, put water in pan and put on stove on to high heat. 

Place cherries in pan and boil for a few minutes.

Lower heat to simmer, add amount of sugar dseired and let cherries cook for 20 - 30 min until cherry mixture is reduced.

While cherries are cooking, with clean hands sprinkle some flour on work board and rolling pin. 


Roll dough out to desired thickness. Put the rim of a large clean glass on pie crusts to cut out 12 circles. Place 1 of the crusts in each of the muffin tins.

Remove butter from refrigerator and cut into pieces.

Spoon cooked cherry mixture and add butter into each of the muffin tins.

Top each pie with remaining crusts.

 Use a clean fork to prick the crust. 

Place in oven and bake for 20 - 30 min. or until done.

Serves 6 mini pies.

Tuesday, November 12, 2019

Im - Peach Mint Tea

This is perfect for your impeachment watching party, watching the game, brunch or anytime.

You can also serve this hot too.

8 cups cold water
4 - 6 each: peach tea bag, fresh mint leaves
1/4 tsp. sliced ginger
Ice

Turn on the kitchen faucet to cold and let run for 30 - 60 sec.

Fill kettle with cold water, place lid on kettle and place kettle on stove.

Turn stove burner on to high, bring water to a boil.

Rinse mint leaves under cold running water.

Set aside a few mint leaves.

When water begins to boil turn off stove, 
place tea bags, ginger and 1 - 2 mint leaves in kettle.

Steep tea for a few minutes to desired strength.

Remove tea bags and leaves from tea kettle and let tea cool.

Place mint leaves in bottom of a clean pitcher, fill pitcher with ice. 

Pour cooled tea in the pitcher over ice. 

Place pitcher in refrigerator until ready to serve.

To serve: place ice in the bottom of 4 - 6 
clean glasses, pour tea over ice.

Add sweetener if desired.

Serves 4 - 6.

Saturday, November 9, 2019

Recipe To Help California Wildfire Survivors

Prayers, peace for all affected by the wildfires in California.

On the left side of the website are links under Pay It Forward.

These are some organizations that are helping with relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for caring.

Thursday, October 31, 2019

Treats Not Tricks Edible Shot Glasses

Adults need treats too. This is great for using leftover candy, a party or anytime.

I've used a flexible shot mold that you can find online or in stores.

The shot molds can also be used in the freezer too.

1- 2 pkg. hard candy

Rinse and dry shot mold, set aside.

Preheat oven to 350 F.

Unwrap candy and place 12 - 15 candies to completely fill each of the molds. 

Place on a baking sheet and place sheet in oven to bake for 8 - 14 min. or until candy is melted.

Remove tray carefully from oven, turn off oven and set aside candy glasses to cool  and harden. 

To serve: When cool and hardened, remove from molds carefully and fill with your favorite beverage.

Serves 6.









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