Special Occasion Roast™

This is a great recipe for the holidays or anytime. I've used round roast, but you can use what you like.

5 - 6 lb beef roast
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c each: chopped fresh mushrooms, dry red wine, cold water
1/8 c olive oil
1 large onion peeled and quartered
2 - 3 carrots cut into 3rds.

Preheat oven to 350 F'.

Peel, rinse and cut carrots and onions.

Peel, crush and chop garlic.

Remove roast from refrigerator and place in a roasting pan. Pour some of the wine and oil over roast.

Make some tiny slits all over roast. Stuff slits with stuffed garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour some of the wine, oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour rest of wine and water in bottom of pan.

Add carrots mushrooms and onions to pan. Place pan in oven and cook for 2  1/2 - 3hrs . approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 8 approx.

Jackrabbit Potatoes ™

This is a quick side dish that's faster than a jackrabbit. I've used dried parsley, feel free to use what herbs and spices you prefer. 

3 - 4 medium potatoes cut into wedges

1/8 - 1/4 tsp each: salt, pepper

1/8 - 1/4 c olive oil (adjust amount needed)

1 clove fresh garlic, chopped and crushed

1 tsp. dried or fresh parsley

1/2 tsp. fresh lemon juice

Pinch red pepper flakes

Rinse potatoes, cut into wedges and place in a microwave safe mixing bowl. 

Combine remaining ingredients to bowl and toss to coat well. 

Put bowl in microwave and cook for 8 - 10 min or until done. Remove bowl from microwave carefully and drain potatoes on a paper towel lined plate to remove excess oil.

Serves 4

Pokeys' Potato Pancakes ™

This is a great recipe for leftover mashed potatoes.

My grandma Pokey taught me how to do this. 

You can use what herbs and spices you like. 

You can also add 1 egg, if needed.

2  - 3 c. mashed potatoes

1/8 c. diced onions

1 - 3 T. oil

1 clove garlic 

1/8 - 1/4 tsp. each: salt, pepper

1/2 tsp. dried parsley

1/8 tsp. each: dried chives, fresh lemon juice

Lemon zest

Pinch each: turmeric, red pepper flakes

1 egg (optional)

Take potatoes out of refrigerator to warm up for a few minutes.

Peel, rinse and diced onions.

In a bowl combine potatoes, onions, garlic, spices, herbs lemon juice, zest.

With clean hands mix potato mixture. Add 1 egg if needed and form potatoes into 8 - 12 pancakes.

Pre heat pan to medium high heat. Lower heat to medium, add oil. 

Add pancakes to pan and cook for 3 - 4 min. or until brown on one side. 

Turn pancakes over and cook on other side for 3 - 4 min or until done. 

Drain pancakes on a plate lined with paper towels to remove excess oil. 

Serves 4 - 6.

Life Can Be A Dream Whip Pie™

This is a great alternative to pumpkin pie for Thanksgiving.

2 pre made graham cracker pie crusts
5 egg whites
1 tsp. cream of tartar
2 envelopes whip topping
1/2 c sugar
1/2 - 1 tsp pure vanilla extract
1 c milk
1/8 tsp cocoa powder
2 english toffee candy bars crushed

Put candy bars into plastic baggie. With rolling pin or clean hands crush candy bar, set aside.

Preheat oven to 200* F

Separate egg whites from yolks.

Place pre made pie crust onto large cookie sheet.

In a mixing bowl, combine egg whites and cream of tartar. Mix egg with a hand or stand mixer for 6- 9 min or until stiff. Add sugar gradually while mixing eggs.

Pour whipped eggs into the 2 pie crusts and bake for 1 hr. approx. Remove pies from oven and let cool.

While pies are baking,, combine, milk, contents of whipped topping envelopes, vanilla and cocoa powder into mixing bowl. Mix well until it becomes whipped topping 6 - 9 min. Spoon topping over pies.

Chill pies in refrigerator until ready to serve.

To serve: Remove pies from fridge and sprinkle crushed candy bars over pies. 

Serves 16.

Easy Shrimp Scampi ™

This is perfect for an easy quick supper. I've used pre cooked shrimp, but you can also use raw shrimp if desired. ™

1 lb  approx. shrimp thawed
1 pkg. thin pasta
2 T each: olive oil, butter
1/ 2 tsp. each: parsley, fresh lemon juice, basil, oregano
1/8 - 1/4 tsp. each: salt, pepper
1 - 2 cloves garlic: crushed and chopped
1/8 - 1/4 c dry white wine or vermouth  Adjust amount needed.

Cook pasta according to package directions.

Thaw shrimp if needed. De vein raw shrimp if needed.

Heat pan to high heat. Lower heat to medium. Add oil, garlic, butter to pan.

Carefully add wine, salt, pepper, herbs, lemon juice and shrimp to pan.  Cook for 3 - 5 min or until shrimp is heated. If using raw shrimp, cook until shrimp is pink 3 - 5 min on both sides or until done.

Serves 4.

Quick & Easy Asian Noodles ™

This is great as a quick side dish or anytime.

This can be serve hot or even cold. I've used rice noodles, but you can also use thin noodles as well. I've used unsalted peanuts, but you can omit peanuts if you have an allergy.

1 package rice noodles

1 T low sodium soy sauce

1/8 - 1/4 tsp each: salt, pepper

1/8 - 1/4 c oil (canola) adjust amount needed

1/2 - 1 tsp each: sesame oil, lime juice

Pinch each: turmeric, red pepper flakes

1/4 c. each: chopped onions, chopped green onions

1 tsp. sesame seeds
1/8 - 1/4 c. shelled peanuts (optional)

1/8 tsp. diced fresh ginger root

1 clove garlic crushed and chopped

Cook rice noodles according to package.

Peel, rinse and chop onions. Rinse and chop green onions. Shell peanuts if needed. Peel, crush, chop garlic.

Remove noodles from heat, drain noodles in colander and place in bowl. Add onions and green onions to bowl. 

Combine: soy sauce, salt, pepper, oil, sesame oil, lime juice, turmeric, pepper flakes, ginger root, garlic in small bowl.  Stir with fork to mix well.  Pour over noodles, toss to coat. 

To serve: top noodles with peanuts and seeds. Toss well. 

Serves 4.

There's No Catch To Easy Chicken Cacciatore ™

This is a great recipe anytime. I've used low sodium organic cans of tomatoes. You can also use a regular can of diced tomatoes too.

1 pound boneless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1/2 - 2/3 c flour
1  28 oz can crushed or diced tomatoes
1/4 - 1/3 c of dry white wine or vermouth
1 - 2 T each: dried or fresh basil, parsley, oregano divided
1- 2 cloves garlic crushed and chopped
1 bell pepper seeded and chopped
1 onion peeled and chopped
1/2 tsp fresh lemon juice
Lemon zest
2 - 3 T olive oil
Pinch of red pepper flakes

In a large plate combine: flour, red pepper flakes, some of the salt and pepper, zest, half of the oregano,  basil, parsley. Mix well with a clean fork.

Between sheets of aluminum foil or plastic wrap, pound chicken with a meat pounder until desired thinness.

Coat chicken lightly with flour mixture on both sides.

Pre heat skillet on medium high heat, reduce heat to medium and add oil.

Cook chicken on one side for 5 - 8 minutes. Flip chicken over and cook on other side for 5 - 8 minutes.

Remove chicken from heat and let rest for a few minutes before slicing chicken into thirds.

Turn heat to medium low, add white wine, bell pepper, onions, rest of  basil, oregano, parsley, salt pepper, lemon juice, tomatoes, and return chicken to pan. Cover pan with a lid and cook for 10 - 18 min more or until done. Stir contents of pan occasionally.

Serves 4.

Easy Fried Cabbage ™

This an easy healthy version of the Southern classic. I've used unsalted butter, but you can use a vegan butter too if needed. 

1 small to medium head cabbage
1/4 - 1/3 c cold water
1/8 - 1/4 tsp. each: salt, pepper
1  1/2 T each: butter and oil

Remove outer leaves from cabbage, cut cabbage into quarters, rinse cabbage and pat dry.

Pre heat saute pan over medium high heat. 

Lower heat to medium. Add oil and butter. Add cabbage, salt and pepper. Saute cabbage for  7 - 10 min. Add water as needed. Cover pan with lid and cook for 5 min more or until done.

Serves 4

Home Field Advantage Haystacks ™

This is perfect for watching the big game or anytime. Feel free to use the toppings you like.

1 13 oz bag round tortilla chips
1 c -  1  1/4 c refried beans
1/2 - 2/ 3 c each: chopped onion, chopped bell pepper, shredded lettuce, shredded cheese, diced tomatoes (adjust amount desired)
1/8 c sliced pitted olives
1/4 tsp chopped cilantro 
1/4 - 1/3 c each: sour cream, guacamole
1/8 - 1/4 c jarred salsa (optional)

Spread tortilla chips on a large plate, set aside. 

Rinse and chops vegetables.

In a microwave safe bowl spoon refried beans, microwave bean for 1 minute or until warm. With a clean fork, spread a layer of beans over chips. 

To serve: Top with your desired fixings. 

Serves 4.

A Forkful Of Flavor Pork Chops ™

This is perfect for fall or anytime. I've used pure maple syrup.

1 lb pork chops
2 tsp pure maple syrup
1  - 1 1/2 T low sodium soy sauce
1/8 -1/4 tsp  each: salt, pepper
2  T oil
Pinch each: red pepper flakes, turmeric
1 tsp lime juice

non stick cooking spray

Salt and pepper both sides of pork chops.

In a shallow dish combine: pork chops, soy sauce, syrup, lime juice, oil and spices. Let marinate in fridge for several hours. 

Heat skillet to medium high heat, lower heat to medium. Spray skillet lightly with non stick cooking spray.  Add pork chops and cook on 1 side for 8 -11 min. Turn pork chops over and cook for 8 - 11 min more or until done.

Serves 4.

It's So Easy, Quick Apple Pie™

This is great for fall or anytime.

1 stick of melted butter
1 - 1 1/4 c sugar

2 T flour
1 egg beaten
3 c grated apples (2 large or 3 medium approx.)
1/4 tsp cinnamon
2 pre made pie shells, unbaked
Non stick cooking spray

Preheat oven to 350'  F

Rinse, core and grate apples, place in a bowl.

Spray non stick cooking spray into a pie dish. Roll out pie dough and place crust into pie plates.

In a mixing bowl combine: apples and remaining ingredients. Mix well.

Pour ingredients into pie crusts.  Place pies into oven and bake for 1 hr. 

Remove pies from oven and let cool.

Serves 16. 

Grilled Shrimp Tacos ™

This is perfect for summer or anytime. 

1 - 1 1/2 lb. shrimp approx.

1 lime: juice and zest
1/8 - 1/4 tsp. each: salt, pepper (to taste)
1/8 tsp. red pepper flakes (optional)
1 - 2 T. olive oil
1 tsp. Worcestershire sauce
1 T. tequila
1 clove garlic crushed
1/4 tsp. fresh parsley or cilantro

8 - 12 soft tortillas (flour or corn)
1/2 - 3/4 c. each approx. : shredded lettuce, shredded cheese, diced tomatoes, 
1/2 c. sour cream

Combine ingredients in a bowl. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.

Warm tortillas in microwave for 10-30 seconds or until warm.

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

To serve:  spoon some shrimp into warmed tortillas. Top with your favorite toppings, fold tortilla in half over fillings and enjoy.

Serves 4 - 6.

D.J's Green Goodness Dip ™

This perfect for summer, game day or anytime.

1 avocado, mashed
1/8 tsp of salt 
1/8 tsp olive oil 
1/8 cup cilantro
1/4 cup of green onions 
1 lemon wedge squeezed 
1 -1/2 T sour cream
  
Slice and mash one avocado into bowl.

Add: salt, olive oil, cilantro, green onions into bowl.

Squeeze one lemon wedge into bowl.

Add 1 - 1/2 T of sour cream.  Mix and served chilled. 

Best served with nacho cheese tortilla chips. 

Chicken & Cherries ™

This is a great recipe for summer. I've used a grill pan, but this also works on an outdoor grill too.

1 lb boneless chicken breasts or thighs
1/8 - 1/4 tsp. salt, pepper
1 - 2 T canola oil
2/3 c pitted and halved cherries
1/2 c water
1 - 2 tsp. sugar (optional)

Heat grill pan over medium high heat, Lower heat to medium, add oil. Add chicken to grill and cook on one side for 6- 10 min. Turn chicken over and cook on other site for 6 - 10 min more or until done.  Remove chicken from grill and transfer to a serving plate. Let chicken rest for a few minutes.

Heat a  sauce pan over medium heat. Combine cherries, water and sugar to pan, lower heat to medium low and let it reduce for 6 - 10 min or until done.

To serve: spoon cherry sauce over chicken.

Serves 4.

Easy Bruschetta ™

This is a great recipe for summer get togethers or anytime.

1/8 - 1/4 tsp each: salt, pepper
1 loaf french bread
Non stick cooking spray
1 garlic, crushed chopped
1/2 tsp. each: basil, parsley, oregano, balsamic vinegar
1/4 c - 1/3 c. each: diced tomatoes, onions, bell pepper
pinch red pepper flakes
1 T. each: shredded Mozzarella cheese, parmesan cheese
1/ 4 - 1/2 c olive oil

Preheat oven to 350. 

Spray cooking sheet with non stick cooking spray. 

Rinse and prepare vegetables, combine in a bowl. 

In a small bowl combine: garlic, olive oil, salt. pepper, vinegar, herbs. Mix well.

Drizzle 1 - 2  T of the oil over vegetables, toss to coat.

Cut 12 slices from a loaf of french bread. 

Brush remainder of oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. 

Place baking sheet with the bread in oven and bake for 4 - 6 min on each side or until done. Remove tray from oven.

Turn off oven.

Spoon some of vegetable mixture over each slice of bread, top each bread slice with some of the cheeses.

If desired, place bread back in turned off oven for 30 sec. - 1 min approx.

Serves 4. 

No Boil Missouri Iced Tea ™

This is a great way to make iced tea.

8 cups cold water
2 - 3 large iced tea bags

In a clean 1/2 gallon jar, combine tea bags and cold water. Screw lid on jar tightly and place in refrigerator for several hours or overnight.

Serves 8.

Cindys Beer - A - Rita ™

This is perfect for summer or anytime.

You can adjust the amount of margarita mix to taste.

2 bottles lager beer
1/2 c. - 1 margarita mix
salt

1 lime cut into wedges (optional)

Ice

Cut lime into wedges. Set aside 4 of the wedges.

Take one of the lime wedges and rub over the rim of 4 margarita glasses.

Put some salt on a plate.

 Place one of the glasses rim side down on plate to coat glass rim with salt. 

Repeat process with remaining glasses.

Add ice to glasses.

Open the bottles of beer and pour into the 4 glasses. 

Pour desired amount of margarita mix into beer. Mix with a cocktail straw. 

Garnish glasses with lime wedges.

Serves 4.

Easy Nicoise Salad ™

This is an easy version of the French classic. I've used canned tuna packed in water,  but you can also used wild caught grilled tuna as well. I've also used fresh green beans, but you can use frozen green beans if needed.

8 oz.  tuna (canned or grilled)
2 c lettuce (romaine or red leaf)
1 c green beans
1 boiled large potato, cut into eighths
1 - 2 oz olives
2 hard cooked eggs, quartered.
8 cherry or grape tomatoes halved.

Rinse and prepare green beans. If using frozen beans, remove bag from freezer. Combine beans, water and salt. Bring to a boil and cook for 2 - 5 minutes or until heated. Remove from heat, drain and set aside to cool.

Rinse potato, cut into eighths,  place potato in a pot. Cover potato with water and bring to a boil for 10 - 15 min.Drain water and set potato aside a few minutes to cool.

Rinse and pat dry lettuce. Place into salad bowl.

Rinse and halve tomatoes, arrange over lettuce.

Prepare eggs, cut into quarters and arrange over lettuce.

Arrange cooled potatoes and beans over lettuce.

Open tuna cans and drain tuna in sieve or colander. Make sure tuna is well drained. If using grilled tuna, cut tuna into slices.Arrange tuna over lettuce.

Top salad with olives and place in refrigerator until ready to serve.

To serve: toss with your favorite vinaigrette 

Serves 4.

Derby Day Mule ™

This is perfect for watching the big race or anytime.

This is my version of the southern classic. For the kiddie version, omit bourbon.

6 c ginger ale
4 - 6 oz (1/2 c - 3/4 c) bourbon
2 limes
Ice

Cut 1 lime into wedges, set aside. Cut other lime in half, set aside. 

In a pitcher, combine: ginger ale, bourbon, ice. Squeeze some of the lime into pitcher. Stir and let chill in refrigerator until ready to serve.

To serve: Remove pitcher from refrigerator. Over ice, pour ginger ale mixture into 4 - 6 glasses, garnish with lime wedges.

Serves 4 - 6.

Easy French Onion Soup ™

This is my version of the french classic.

1 each: onion, leek, shallot, chopped
1/8 - 1/4 tsp. each: salt, pepper
6 c. low sodium beef broth
7 T. olive oil 
2  - 2  1/2 T. butter
6 slices lean Swiss cheese
non stick cooking spray
1/8 tsp. lemon juice
2 cloves garlic, crushed chopped
1 loaf french bread


To prepare Crustini

Preheat oven to 350’ F.

Spray cooking sheet with non stick cooking spray. 

In a small bowl combine 1 clove of the garlic,  1/2 of the olive oil, salt, pepper and all of the lemon juice.

Cut 6 slices from a loaf of french bread.

 Brush oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. 

Place baking sheet in oven and bake for 10 min or until done. 

Remove from oven and set aside to let cool.

To prepare soup

Heat a large pot to medium high heat, lower heat to medium, add remaining oil, butter, onions, shallots, leek, salt, pepper and garlic. Saute for 10 min. 

Add broth, reduce heat to medium low and cook for 30 min - 45 min., stirring occasionally.

To serve: 

Place some bowls onto a rectangular cake pan.

 Ladle soup into bowls, top with crustini and cheese. 

Place cake pan under broiler for 5 - 7 min or until cheese melts.  

Remove pan from broiler carefully with oven mitts.  Let cool slightly before serving. 

Serves 6. 

Lenten Tacos ™

This is a great recipe for Lent or anytime.

Filling

1 lb fish fillets
juice and zest of 1 lime
1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped
1 - 2 T olive oil
Pinch of each: turmeric, red pepper flakes
1/2 tsp. each: dried parsley, tequila
Nonstick cooking spray

Fixings

8 flour or corn tortillas or your favorite taco shells.

1 c each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream.

Directions 

Cut fish fillets into strips.

In a small cup combine, lime juice, lime zest, salt, pepper, oil, garlic, red pepper flakes, parsley, turmeric, tequila.

In a bowl combine the fish and marinade. Mix well and cover in refrigerator and let marinate for 20 minutes.

Heat skillet to medium high heat. Lower heat to medium and spray pan with non stick cooking spray. Add fish to pan and cook for 5- 8 min or until done.

Spoon fish unto your favorite tortillas or taco shells. Top with your favorite fixings.

Serves 4.

Spring Butter ™

This is perfect for spring or anytime. I've used dried herbs but you can use finely minced fresh herbs if desired. Feel free to use what herbs, citrus zest and spices desired. 

2 sticks unsalted butter
Lemon zest
1/8 - 1/4 tsp. each: dried parsley, granulated garlic, dried minced onion, dried chives, dried basil, dried thyme, salt, pepper
Pinch of each: turmeric, red pepper flakes

Remove butter from refrigerator. Let stand for 1 - 3 minutes to soften. 

Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired herbs and spices to butter. Mash butter with a clean fork to mix well.

With clean hands place butter on wax paper. You can also use parchment paper as well. 

Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

Salmon Enchanted Evening ™

This is a great recipe for Lent or anytime.

4 salmon fillets
2 tsp. sake
2 - 3 T oil
1/8 - 1/4 tsp. each: salt, pepper,
Pinch each: red pepper flakes, turmeric
1 clove garlic crushed, chopped
Non stick cooking spray
1 -  2 T low sodium soy sauce
1/4 - 1/2  tsp. fresh diced ginger
Orange zest and juice

Zest and cut orange in half. Set aside orange.

In same cup combine: salt, pepper, sake, oil, turmeric, garlic, orange zest, soy sauce, red pepper flakes.

In a shallow dish, place salmon fillets. Pour the mixture over salmon, cover and place dish in refrigerator and let marinate of a couple of hours.

Heat skillet to medium high heat, lower heat to medium. Spray pan with non stick cooking spray. Place salmon and squeeze some of the orange juice over the salmon. Cook salmon on 1 side for 5 - 6 min. Turn salmon over, squeeze some of the orange juice over salmon. Cook on 1 side for 5 - 6 min or until done.

Serves 4.

Classic BLT™

This is my version on of the classic. You can use turkey or vegan bacon too.

12 strips lean bacon
1 tomato sliced
4 romaine lettuce leaves
1 onion sliced
2 T softened butter
4 T lite mayo
8 slices bread
non stick cooking spray


Peel, rinse, cut onion into slices, set aside.  Rinse tomato and cut into slices, set aside. 
Rinse and pt dry lettuce, set aside. 

Preheat skillet to medium high heat, lower  heat to medium and spray nonstick spray into pan. Add some of the bacon and cook on 1 side for 6 - 7  min.  Flip bacon over and repeat cooking process until desired crispness.  Remove bacon from pan and drain on a paper towel lined plate.  

While bacon is cooking, toast 2 slices of the bread in a toaster until desired doneness.  Remove toast from toaster and repeat toasting process with remaining slices of bread.

To assemble sandwiches:

Spread softened butter on 1 side of 4 slices of the toasted bread.  Arrange 3 slices of bacon on the buttered side up of bread. Arrange  lettuce, tomato and onion over bacon. Spread mayo on the remaining slices of bread. Lay mayo side down on top of BLT. 

To serve, cut BLT in half.

Serves 4. 

Dairy Free Potato Soup ™

This is a dairy free version of potato soup. I've used regular unsalted butter and regular bacon. But you can use vegetarian butter and your favorite bacon as well. 

4 medium potatoes, peeled and cubed
1 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
1 - 2 slices bacon browned, (chopped and drained)
4 c low sodium chicken broth
4 T flour
1 stick unsalted butter (or vegetarian alternative)
1  small to medium onion chopped

Boil potatoes in water until fork tender approx. 15 - 20 min. Set aside.

In a separate pan, cook bacon until crisp. Drain and chop bacon, 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.  

Add the  potatoes and the water that the potatoes were cooked in. and stir. Add the bacon, salt, pepper and parsley.  Cook over medium heat until soup is heated through on medium to medium low.

Makes 4 servings. 

Down and Dirty Rice ™

This is my version of the Cajun classic.

4 slices bacon 
2 T olive oil
1/8 - 1/4 tsp salt, pepper
Pinch: Cayenne pepper, crushed red pepper flakes (optional)
2 cloves garlic crushed, chopped
1/2 c chopped onion 
1/8 c chopped celery
1/4 c chopped pepper
2 c rice
4 c reduced sodium chicken broth


Preheat skillet to medium high heat. 

Lower heat to medium and add bacon  and oil. Cook bacon for 6-7 min. Remove bacon, add onions, celery, pepper, garlic and saute for 6 min.  

Add rice and saute for 4 - 5 min. Add chicken stocks and spices. Let boil for  10 - 15 min or until rice is done. 

Serves 6 - 8.

Easy Onion Dip™

Love onion dip, but don't like all the sodium. This is a healthy version.

1 c reduced fat sour cream
1 T dried or fresh diced onions 
1 clove fresh garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper
1 tsp dried parsley
Pinch red pepper flakes

1/2 tsp dried or fresh dill.

Combine all ingredients in a small bowl. Mix well, put in fridge until ready to serve.

Make 8  2 T servings.

Cinnamon Spice, Everything Nice Mock-Achino ™

This is my version of the coffee house classic.

 If you don't have an espresso pot or maker, you can also use strong coffee.

I've used reduced fat milk, but you can use what milk you like. 

I’ve also used brown sugar for this, but you can substitute diatetic sugar if needed. 

3 c. espresso or strong coffee
1 c. milk
1/8 - 1/4 tsp. ground cinnamon, vanilla extract
1/4 tsp. brown sugar (adjust to taste)

Brew coffee according to coffee makers instructions. 

In a microwave safe measuring cup, combine: milk, sugar and spices, stir to mix. 

Microwave on high for 45 - 60 seconds. 

Make sure the milk doesn't boil over in the microwave. 

Remove from microwave and carefully pour milk into a jar. 

Put lid on jar and shake for 30 sec. - 1 min. 

Remove lid from jar and spoon frothed milk onto coffee.

Serves 4 - 6.

Easy Chicken Marsala ™

This is an easy version of chicken Marsala

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
pinch red pepper flakes
1  - 2 tsp fresh lemon juice and zest (adjust to taste)

1/3 - 1/2 c Marsala wine.
1 clove garlic, crushed and chopped
2 tsp dried parsley
1 oz chopped mushrooms

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

Place chicken breasts 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 oil. Add chicken to pan and cook on 1 side for 4 - 6 min. Flip over and cook chicken on other side for 4 - 6 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add marsala wine, lemon juice, parsley mushrooms and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.

Serves 4

Five Spice Of Life Powder ™

This powder is perfect anytime you want Asian flavor. I've used turmeric for this recipe, but you can also use ground or star anise. 

1 T each: ground cinnamon, ground cloves, crushed fennel seeds
1 tsp ground pepper
1/4 tsp turmeric

Combine spices in small bowl,. mix well.  Pour spice in a clean salt shaker.

Makes 4  - 6 servings (1 tsp approx.) 

Easy Croutons™

This is a great addition to any salad and soups. 

4 c cubed bread

1/2 c oil (olive or canola)

1/8 - 1/4 tsp each: salt, pepper

Pinch: red pepper flakes, turmeric

Non stick cooking spray

1 tsp each: dried parsley, dried basil, dried oregano, granulated garlic

Preheat oven to 350. Spray cookie sheet with non stick cooking spray. Cut bread into cubes.

In a measuring cup combine: oil, herbs and spices. Stir with fork to mix. 

In a large mixing bowl combine: cubed bread, oil mixture. Mix well with clean hands to coat bread. 

Place bread cubes on cookie sheet and bake for 15 - 20 min or until done. Be sure to keep on croutons so that they don't burn.

Vegetable Broth

This recipe is perfect for winter or anytime.

4 qt. water
1/8 - 1/3 tsp each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 each: celery stalks, carrots sliced
1 onion peeled and cut into eighths
1 tsp. dried or fresh parsley
1 leek white  and some green parts cut into quarters

1-2 cloves garlic, crushed and chopped
1 bay leaf 
1 potato cut into eighths
1/8 - 1/4 c chopped mushrooms


Peel, rinse and cut onions into eighths. Rinse and cut tops and bottoms of carrots, leeks and celery. Cut carrots, leeks and celery into quarters. Rinse potato and cut potato into eighths. Rinse and chop mushrooms. Peel, crush and chop garlic. 

Combine water, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 15- 20 min. Pour broth through a sieve into heat proof containers. Discard vegetables and herbs.