I’ve used a grill pan but this also works on the grill too.
1 lb. steaks
1/4 - 1/2 tsp each: salt, pepper, granulated garlic
2 T. oil
Heat grill pan to medium high heat.
A Celebration Of Food: An Easy Healthy Way
I’ve used a grill pan but this also works on the grill too.
1 lb. steaks
1/4 - 1/2 tsp each: salt, pepper, granulated garlic
2 T. oil
This is perfect for dinner or anytime.
4 boneless skinless chicken thighs
2 - 3 T. oil (olive or canola)This is perfect for watching the coronation, Mothers Day brunch or anytime.
3 - 3 1/4 c. flour (regular or gluten free)
Happy Earth Day all!
For Earth Day, I decided to eat vegetarian this weekend and make a salad for dinner.
This salad is perfect for Earth Day, a light lunch, for dinner or anytime.
I used baby spinach but you can use what leafy greens you like instead.
I’ve used a clean dish towel to pat dry spinach, but you can use a salad spinner to dry spinach if preferred instead.
I’ve used almonds, but you can omit almonds if there’s a nut allergy.
I also used feta cheese but you can use bleu cheese if preferred instead.
2 - 3 c. baby spinach
1 onion sliced
1 cucumber sliced
1/3 - 1/2 c. each: feta cheese, fresh blueberries, toasted almonds (optional)
1/4 c. sunflower seeds
Rinse blueberries in a clean colander, set aside to drain.
Rinse, snip ends off and pat dry spinach.
Peel, rinse, slice onion.
Rinse, cut ends of, slice cucumber.
In a clean salad bowl, place spinach.
Arrange vegetables on top of spinach.
Top salad with the blueberries, cheese and almonds.
Sprinkle sunflower seeds on top of salad.
Serves 4.
This was inspired by a dish they served on the Titanic to 1st. class passengers.
You don’t have to be on a ship to enjoy this.
1 lb boneless skinless chicken thighs
1/4 tsp each: salt, pepper, dried parsley
1 - 2 T. each: olive oil, butter
1/3 c. each: chicken stock (low sodium), dry white wine
1 clove garlic, crushed and chopped
1/2 tsp. each: white vinegar, cornstarch
1 onion sliced into strips
Peel, rinse, chop onions and garlic.
Heat skillet to medium high heat.
Lower heat to medium, add butter and oil.
Add chicken to pan.
Sprinkle salt pepper, parsley on both sides of chicken and cook on 1 side for 7 - 10 min or until done.
Flip over and cook chicken on other side 7 - 10 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 with a clean fork until cornstarch is dissolved.
Reduce heat to medium low, add onions, garlic and sauté onions for a few minutes.
Very carefully add wine, use a clean whisk to to stir and let wine reduce.
Add chicken broth mixture and vinegar.
Stir sauce with whisk for 5 - 8 min or until reduced.
Spoon reduced sauce over chicken.
Serves 4
It’s the Tigers home opener this week.
This is great while watching the game or anytime.
Enjoy!
5 - 6 qt. pre popped popcorn
2 c. brown sugar packed
1/2 c. white corn syrup
1 c. (2 sticks) butter
1 tsp. each: salt, baking soda, vanilla extract
Preheat oven to 250’ F.
Pop popcorn and place popped popcorn in a roasting pan, set aside.
Heat pot over medium heat. Add brown sugar, butter and corn syrup to pan.
Bring pan to a boil for 5 min., make sure to stir.
Remove from heat: add salt, vanilla and baking soda.
Pour mixture over the popcorn and stir to coat well.
Bake for 40 min or until done, stir a few times.
When finished cooking, remove popcorn carefully from oven and place on counter to cool.
Serves 10.
Spring can mean many things to many people.
One sign of spring is the blossoming of the national cherry trees in DC.
This is a great recipe whether you’re celebrating spring, the cherry trees in bloom, Easter, Passover or anytime.
I used non dairy prepared whipped cream but you can use what whipped cream you like.
1 carton (1c.) prepared whipped cream
1 can cherry pie filling
3/4 c. shredded coconut
Open can of cherry pie filling.
In a clean bowl combine ingredients, mix well.
Cover bowl with plastic wrap and place in fridge until ready to serve.
Serves 6.