Saturday, May 30, 2020

Metro Detroiter

This weekend the Grand Prix would have been on Belle Isle in Detroit.

This is great for watching races or hanging out at home.

4 - 6 oz. canadian whiskey
1 - 1 1/2 oz. dry vermouth
Squeeze of lemon juice
4 slices fresh lemon for garnish

Cut lemon in half and cut 4 slices from lemon, set aside.

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

In a cocktail shaker combine ice, whiskey, vermouth.

Squeeze some lemon juice in the shaker.

With a clean cocktail spoon, mix cocktail slightly.

Remove glasses from freezer, put cocktail strainer on top of cocktail shaker, pour cocktail into the glasses.

Garnish with lemon slices.

Serves 4.

Tuesday, May 26, 2020

Recipe To Help Mid Michigan

Prayers, peace for all affected by the dam breaks in Michigan.

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

These are some organizations that are helping with flood relief. 

Whatever you can do to help out will be greatly appreciated. 

Thank you for caring.

Friday, May 15, 2020

Spring Chicken Meatloaf

This is a great recipe for spring or anytime you want to eat healthy.

1 lb. lean ground chicken 

1/8 c. each: chopped onions, bell pepper, chopped celery, bread crumbs, milk

1 egg (cage free) 
1 clove crushed, chopped garlic
1/8 tsp. each: salt, black pepper, dried parsley,
Pinch red pepper flakes 
Non stick cooking spray

Preheat oven to 350' F. Spray 1 meat loaf pan with non-stick cooking spray. 

In a large mixing bowl combine chicken, onion, peppers, celery, bread crumbsegg, salt, pepper, parsley, garlic, red pepper flakes, milk.

 Mix ingredients together with clean hands.

 Shape meat mixture into loaf form.

 Place loaf in loaf pan and place pan into oven. 

Cook meat loaf for 30 min. or until done.

 Remove meatloaf from oven and let rest for a few minutes before serving.

Serves 4.

Saturday, May 2, 2020

Broccoli Soup

This is great for early May days when spring is fickle

I've used regular unsalted butter. But you can use vegetarian butter as well. 

I've used low sodium chicken broth, but you can used vegetable broth.

1 bunch cleaned, finely chopped broccoli
1/2 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
6 c. low sodium chicken broth
4 T. flour
1/2 stick unsalted butter (or vegetarian alternative)
1  small to medium onion chopped
1/3 c. reduced fat
 sour cream

Rinse, cut ends and break apart broccoli florets. 

Peel, rinse, chop onions.

Bring a pan to boil, add broccoli.

Boil broccoli in water approx. 2 min, remove pan from heat. 

Drain water from broccoli, set aside.

Make a roux by melting butter over medium heat.

Add the chopped onion in the melted butter.

Add flour and stir until thickened. 

Add chicken broth 1/2 c. at a time, stirring constantly.  

Finely chop and add broccoli. 

Add the salt, pepper and parsley, stir.

Cook over medium heat until soup is heated through on medium about 20 - 30 min.

Add sour cream and cook for 5  - 7 min. more or until done.

Makes 4  - 6 servings. 

Friday, April 24, 2020

Baked Pita Chips

This is great for watching the NFL draft, snack time or anytime

 5 pocket pita loaves
1/8 - 1/4 tsp. each: pepper, salt, granulated garlic,(adjust to taste)
1/4 - 1/3 c. oil
1/8 tsp. lemon juice
Pinch of red pepper flakes (optional)
Non stick cooking spray

Preheat oven to 400 F'

Spray 2 baking sheets with non stick cooking spray.

Cut pita in half with a clean knife and separate pita. 

In a measuring cup combine: oil, salt, red pepper flakes, garlic, lemon juice, pepper.

Stir to mix. 

Brush both sides of pita with oil mixture. 

Cut pita into wedges with clean kitchen scissors. 

Place wedges on baking sheet and place into oven.

 Bake for 3 - 6 min. on 1 side.

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

Remove baking sheet from oven and flip wedges over. 

Bake on other side for 3 - 6 min or until crisp. 

Repeat cooking process with remaining baking sheet. 

Drain chips on a paper towel lined plate. 

Serves 6 - 8.

Thursday, April 16, 2020

Stay At Home Chicken Salad

Stay at home as often as you can, stay safe all. 

1 package bow tie pasta  (16 oz)
1 - 2 cans chicken, well drained (6 oz)
1 c. each chopped:  celery, onions, bell pepper
1 - 1 1/3 c. light mayo (to taste)
1/4 tsp. each: black pepper, salt
1/4 c. chopped green olives
1 clove garlic crushed, chopped.

Cook pasta according to directions on package.

While pasta's cooking, drain chicken and olives.

Peel, rinse, chop onions and garlic.

Seed, rinse, chop peppers.

 Rinse, chop celery.

Chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients, and 1 c. of mayo. 

Toss well to coat. 

Add remaining mayo if needed.

Serves 4- 6.

Saturday, April 11, 2020

Easy Egg Salad

This weekend the Masters would have been taking place.

One item served at the Masters is egg salad sandwiches. 

This is great while you're watching the Masters, using leftover Easter eggs,  lunch or anytime.

1 dozen raw eggs
6 - 8 c. cold water
1/4 c. light mayo
1/8 - 1/4 tsp. each: salt, pepper
8 slices bread 

In a pot place eggs. Cover with water and bring to a boil.

Let it boil 30 sec - 1 min, turn off burner and cover the pot with a lid.

Let it sit for 10 - 20 min. or until the egg is hard cooked.

Let pan cool and remove eggs from water.

Peel  4 - 6 eggs under running water.

Chop eggs on a clean cutting board and place into a bowl. Mash eggs with a clean fork

Add salt, pepper and fold in mayo. Stir to coat eggs.

Place egg mixture in fridge until ready to serve. 

To serve: Remove egg salad from refrigerator.

Place bread in toaster. Repeat process with remaining bread.

Smear some of the egg salad on 4 slices of bread.

Top sandwich with remaining bread and cut sandwich in half.

Serves 4.

Follow by Email