Wassail (Mulled Wine)

Happy Holidays all.

This is great for the holidays or anytime.

Enjoy!

1 bottle dry red wine

1 tsp. whole cloves

1 orange, sliced and seeded

1 apple, cored and sliced

1 cinnamon stick, broken in half

1 T. sugar (optional)

Rinse apple and orange.  Cut orange into slices and seed, set aside.

Remove core and seeds from apple.

Cut apple into slices.

Break cinnamon stick in half.

Heat crockpot over medium heat. 

Lower heat to low, pour wine into crockpot.

 Add spices, apple, sugar, a few orange slices into the wine and let simmer for 1 - 2 hr.

Turn crockpot off.

With a slotted spoon, remove spices, apple and orange slices.

Ladle wine into mugs and garnish with remaining orange slices.

Serves 4 - 8.

Fall Into Winter Squash Soup

This is great for the last days of fall, very early days of winter.

I've used pre cut squash to make things easier.

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

2 - 3 c. chopped squash

1 carrot peeled, chopped

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

Pinch of cinnamon

1/8 tsp. fresh ginger root

4 - 6 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1  small onion chopped
1/4  c. reduced fat sour cream

1/2 tsp. pure maple syrup

Rinse, cut ends of, peel, cut in half lengthwise, chop carrot into very small pieces.

Peel, scoop seeds from squash and chop squash into very small pieces if needed.

Peel, rinse, chop onion into very small pieces.

Rinse and chop ginger into small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, squash, carrots, salt, pepper, cinnamon, ginger to pot.

Cook vegetables for 10 min or until softened.

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

Cook over medium heat until soup is heated through on medium low about 15 - 30 min.

Add sour cream, syrup and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings. 

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.

Turkey Soup

This is great for Thanksgiving leftovers or anytime.

I've used a slow cooker, you can also do this on the stove instead.

2 c. chopped cooked turkey
6 c. - 8 c. cold water

1/2 c. each: chopped onions, 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

 Take turkey out of refrigerator and chop.

Peel, rinse, chop onion.

Rinse, chop celery and carrots.

In a slow cooker combine: turkey, water, onions, carrots, celery, salt, pepper, parsley, garlic. 

Bring soup to a boil. 

Boil ingredients for 10 min, stirring occasionally. 

Lower heat to medium low, and let simmer for 20 - 30 min more.

Stir occasionally.

Serves 4 - 6.

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.

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
1 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.

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.

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.

Mulled Cider

This is great for a fall day after raking leaves, when you're done taking the kids trick-or-treating, errands or even watching the game.

Enjoy!

1 - 2 quarts apple cider 

1 tsp. each: whole cloves, chopped fresh ginger

1 orange, sliced

1 cinnamon stick, broken in half

Rinse and zest orange. Cut orange into slices, set aside.

Break cinnamon stick in half.

Rinse and chop ginger.

Heat saucepan over medium heat. 

Lower heat to medium low, pour cider into pan. Add spices, ginger, & 2 orange into the cider and let simmer for 5 - 10 min.

Remove pan from heat.

With a slotted spoon, remove spices and orange slices.

Ladle cider into mugs and garnish with remaining orange slices.

Serves 4 - 8.

Berries On The Bottom Yogurt

Who doesn't love yogurt.

The ones in the store can be so full of sugar.

This recipe is an easy alternative.

I've use blueberries for this but you can also use sliced strawberries or even raspberries.

2 - 3 c. light greek yogurt 

1/8 - 1 tsp. sweetner (optional)
1/2 c. blueberries
1 - 2 drops vanilla extract (optional)

Rinse berries through a strainer under running cold water.

If using strawberries, rinse strawberries, remove stem and cut into 3rds.

In a bowl place yogurt, desired amount of sweetener and vanilla extract.

To serve:

Place some berries in the bottom of a small serving dish.

Top with yogurt mixture and stir to mix.

Serves 4.

Easy Chocolate Milk

Today is National Chocolate Milk Day but you can enjoy this anytime.

1/ 8 c. cocoa powder
2 - 4 c. lowfat milk
1 T. sugar

In a jar combine cocoa powder and sugar.

Put lid on jar tightly and shake to mix well.

In the bottom of a clean glass place a  1 - 2 tsp. cocoa mixture.

Pour milk over cocoa mixture, stir with a clean spoon to mix.

Makes 4 servings.

Easy Brussel Sprouts

This is great for dinner or anytime.

1 lb. package brussel sprouts
non stick cooking spray
1/8 c. each: cold water, melted butter
1/8 tsp. each: black pepper, salt

Preheat oven to 350' F.

Spray baking pan with non stick cooking spray.

Rinse brussel sprouts under cold running water, pat brussel sprouts dry with a clean paper towel.

Spread sprouts on baking pan, add cold water to pan. 

Place pan in oven and bake for 30 - 40 min. 

While brussel sprouts are cooking, put butter in a microwave safe bowl. 

Microwave butter for 10 seconds or melted.

Halfway through cooking, take baking pan out of the oven carefully with oven mitts.

Carefully take bowl with butter out of the microwave,  pour butter over the brussel sprouts. Toss brussel sprouts with a clean fork to coat.

Put baking pan back in the oven and cook for 15 - 20 minutes more.

Serves 4.

Out The Door Fast Eggs

This is great for those crazy days when you want a good breakfast but want it quick.

I've 

Enjoy!

2 eggs
1/2  - 3/4 c water
1/8 tsp. each: pepper, salt, lemon juice (optional)

Put water in a clean microwave safe bowl.

Crack eggs in bowl. Add salt, lemon juice.

Prick eggs with a clean fork.

Place the bowl in microwave, cover bowl with a small plate.

Cook eggs 1 1/2  - 2  1/2 min. 

Remove plate and bowl from microwave very carefully.

Remove eggs with slotted spoon and transfer onto a clean plate.

Sprinkle pepper over eggs if desired. 

Serves 1.

Recipe To Help Hurricane Dorian Survivors

Prayers, peace for all affected by Hurricane Dorian.

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.

Back To School Bento Box Wrap

This week and next millions of students are going back to school.

This is a great idea for lunch or anytime.

You can find Bento boxes at grocery stores, office supply stores, Meijer or Amazon.

I've used lavash wraps, ham, sliced cheddar cheese, mustard for this.

You can use flour tortillas, the cheeses, lunch meats and condiments that you like.

4 slices each: lean ham, cheddar cheese
4 romaine lettuce leaves
4 lavash wraps
1 - 2 tsp. Mustard

Rinse, pat dry romaine lettuce leaves.

Lay lavash on a clean work surface.

Arrange lunch meat, cheese, lettuce on top of the lavash.

Spread a thin layer of mustard on the lavash.

Roll wraps up. 

Put wraps in wax paper.

Place in refrigerator for several hours or overnight to chill. 

Serves 4.

Mediterranean Chicken

This is perfect for summer or anytime.

4 boneless skinless chicken breasts or thighs
1 lemon cut in half, juiced and zested
1/4 tsp. each: pepper,  salt (optional)
Pinch red pepper flakes
2 - 3 T. oil (olive or canola)
1/2 - 1 tsp. each: basil, parsley, oregano (fresh or dried)
1 clove fresh garlic crushed, chopped

Peal, rinse and chop garlic.

Zest, cut lemon in half.  

Combine chicken, herbs, garlic, lemon zest, salt, pepper, red pepper flakes in shallow dish.

Squeeze some of the lemon juice over both sides of the chicken. 

Cover dish in plastic wrap, and put in refrigerator to marinate chicken for several hours or overnight.

Heat grill or grill pan on medium high heat.

Reduce heat to medium to medium low, add oil.

Add chicken and cook on one side for 8 - 11 min. or until done.

Flip chicken over and repeat cooking process on other side 8 - 11 min. more or until done.

Serves 4

Fresh From The Garden Tomato Sandwich

It's the simple things in life that brings joy.

Who doesn't love fresh tomatoes from the garden in the summer.

This is great for lunch, a snack or anytime.

I've used Roma tomatoes but you can use what kind of tomato you like.

I've also used romaine lettuce, but you can use what lettuce you like.

8 slices bread
2  - 3 Roma tomatoes or 1 large slicing tomato
1/4 c. mayo
1/8 - 1/4  tsp. each: salt, pepper
4 romaine lettuce leaves

Rinse lettuce and tomatoes.

Cut tomatoes into slices and place them on a paper towel lined plate.

Sprinkle both sides of the tomatoes with salt and pepper.

Smear some of the mayo on 1 side of 4  slices of the bread.

Layer tomatoes and lettuce on the mayo side of the bread.

Place remaining slices of bread on top of the tomatoes.

Slice sandwich and enjoy.

Serves 4.

No Brainer Corn

Who doesn't love fresh corn on the cob in the summer.

This is a no-brainer way to cook corn.

I use the stove to cook the corn, but you can cook corn in the microwave.

This recipe is great for summer or anytime.

8 ears of sweet corn
1/8 - 1/4 tsp. salt
water
butter

Remove corn from husks and remove silk off corn if needed.

Rinse corn under cold water.

Combine corn and just enough water to cover corn in a pot.

Place pot on stove and bring water to a boil on high heat.

Add salt to the water and cook corn on high for a few minutes.

Cover pot with a lid, turn off the stove and let corn steam for a few more minutes until done.

To serve:

Remove corn from water carefully with tongs and place on a plate.

Brush corn with softened butter if desired.

Serves 4 - 8.

Shrimp Fajitas

This is perfect for summer or anytime.

Fajitas:

1 lb. deveined shrimp
1 large onion (sliced)
2 - 3 T oil (olive or canola)
1 T. lime juice
1 large bell pepper (sliced)
1/4 tsp. each: pepper, salt
1 - 3 drops hot sauce

1 package flour tortillas

Toppings:

1 c. each: shredded lettuce, chopped, tomatoes, sour cream, refried beans, prepared
guacamole, salsa, shredded cheese

Peel, rinse, slice onion and garlic. 

Rinse, seed, slice peppers

Rinse, shred lettuce.

Rinse and chop tomatoes

Rinse, pat dry shrimp and remove tails.

In small mixing bowl combine: lime juice, garlic, salt, pepper, hot sauce. Pour over meat to marinate for 15 - 30 min.

Heat grill pan or grill on medium high heat. Add oil.

Add shrimp and cook shrimp for 3 - 5 minutes or until shrimp turns pink. Add pepper and onions, cook for another 3-4 minutes. 

Transfer shrimp, onions and pepper to clean serving bowl

Heat tortillas in microwave for 30 - 40 seconds. You can also heat tortillas by warming them on the grill pan for 30-40 seconds.

Open can of refried beans.

Place beans in microwave safe bowl and microwave for about 1 - 2 minutes until heated.

To assemble fajitas: smear a spoonful of refried beans on a tortilla. 

Add some of the meat pepper and onions.

 Top with your favorite fixings. Roll to secure filling and enjoy.

Serves 4  2 - 3 fajitas each

Kahlua Pops

This is great for a summer treat or anytime.

I've use decaf coffee but you can use regular coffee if desired.

1 - 2 c. coffee
1/4 - 2 T. each: Kahlua, reduced fat milk, sugar (optional)

Brew coffee according to desired strength.

Turn coffee maker off and let cool.

Pour some of the coffee into 6 clean popsicle molds.

Spoon some sugar, milk and Kahlua into each of the popsicle molds.

Put posicle sticks and lid on the popscile molds and put them in the freezer until frozen.

When you're ready to serve, remove popsicles from freezer.

Warm popsicle molds underneath some hot water for a second to loosen the popsicles.

Serves 6.

Easy Daiquiris

Friday is Daquiri day.

This is an easy way to celebrate or for anytime, Salud!

4 - 6 oz. rum
1/2 - 1 T. Lime juice
1 - 2  T. sugar
Ice

In a cocktail shaker combine: ice, sugar, rum and lime juice.

Shake for 20 - 30 sec. 

Pour into chilled glasses.

Serves 4.

Buerre Blanc

This is perfect to celebrate Bastille Day or anytime.

2 - 3 T. butter
1/8 - 1/4 tsp. each: salt, pepper
1/4 c. each: dry white wine or vermouth, shallots chopped

Peel, rinse and chop shallots.

Heat pan to medium heat. Lower heat to medium low. Add shallots, butter to pan.

Carefully add wine, salt, pepper. 

Cook for 4 - 7 min or until sauce is reduced.

Spoon sauce over fish or seafood.

Serves 4.

Strawberries And Cream Milkshake

This recipe was inspired by the Wimbledon tradition of serving strawberries and cream.

I've use fresh strawberries but you can use frozen if you like.

1 - 1  1/2 c. skim or low fat milk

1  c. strawberry ice cream

1/2 c. fresh or frozen strawberries 

Rinse, remove stems from strawberries and slice strawberries in half.

Combine: milk, strawberries and ice cream into blender.

Blend well for 20 - 40 seconds.

Serves 4.

Cherry Pops

This is great for summer or anytime.

I made these without alcohol. For adults, you can add alcohol if desired.

2 - 3 c. pitted sweet cherries
1 tsp. sugar or your favorite sweetener (optional) adjust amount needed
2 - 3 c. water

Rinse, pit cherries and cut in half.

In a saucepan, bring water and sugar to a boil. Mix well to dissolve sugar.  Add cherries. 

Boil cherries for a few minutes.

Reduce heat and set simmer for 15 - 30 min, stirring occasionally.

Turn off stove, cover pan and let cool for 15 - 60 min.

Strain cherries and water through a sieve into a cup.

Pour cherry juice into 6 popsicle mold makers.

Put popsicle molds in freezer 

for a few hours until frozen or overnight.

Serves 4 - 6. 

Honey Butter

This is a great twist for corn on the cob,  popcorn, or anything you want to put butter on.

I've used salted butter but you can use unsalted as well.

2 sticks salted butter
1 - 2  T. honey

Remove butter from refrigerator. 

Let stand for a 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 amount of honey and mix well.

With clean hands place butter on wax or parchment paper.

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).

Fun In The Sun Vingarette

This is a great recipe for spring for summer salads or any time.

1 c. olive oil

1/4 - 1/2 tsp. vinegar
1 tsp. each:  regular or Dijon mustard, sugar (regular or sugar free)

1/4 tsp. pepper
1/8 tsp. salt (optional)

In a jar combine: olive oil, vinegar, mustard, sugar, salt, pepper.

Shake well for 20 - 30 seconds. Chill until ready to use.

Makes 8 servings or 16 T.

Motor City Coneys

What's more Detroit than cars, Belle Isle and coneys.

This is great for watching the Belle Isle Grand Prix or anytime.

I've used lean ground beef, you can use what meat you like.

You could even make this vegan.

1 lb. lean ground beef (ground round)
Non stick cooking spray
1/8 - 1/4 tsp. each: black pepper, chili powder, salt, red pepper flakes
1 clove garlic, crushed, chopped
1 package each: hot dogs, hot dog buns
1 - 2 c. tomato sauce (adjust amount)


Fixings

1 c. onions chopped
Mustard
Relish

Peel, rinse, chop onions and garlic.

Set aside onions.

Heat a skillet over medium high heat.

Lower heat to medium and spray cooking spray into the pan.

Add salt, pepper, chili powder, garlic and meat.

Brown for 8 to 10 min. Drain meat through a strainer. 

Return beef mixture to the pan. Add tomato sauce, red pepper flakes.

Cook for 10 - 12 min or until well heated, stirring occasionally.

While chili sauce is cooking, heat a grill pan over medium high heat.

Lower heat to medium, spray non stick spray in pan.

Place hot dogs on grill to cook until done.

Place hot dog buns face down on grill to warm, if desired.

You can also cook the hot dogs on an outdoor grill, if desired too.

Spoon sauce over cooked hot dogs.

Top hot dog with favorite fixings.

Serves 4 - 8.

Backyard Burgers

This is great for the grill or anytime.

I've use lean ground beef but you can use what ground meat you like. 

I also use gouda cheese which is the only thing I had around.  

But you can also use what cheese you like too.

 1 lb lean ground beef (ground round)
1/4 tsp each: salt, pepper (adjust to taste)
1 T. Worchestshire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley, granulated garlic (adjust to taste)
pinch each: crushed red pepper flakes,  turmeric (optional)
2  - 4  T. oil
4 slices gouda cheese

Fixings

4 lettuce leaves
1 onion sliced
1 tomato sliced
Mustard
1 jar sliced dill pickles
Ketchup
1 c. mushrooms sliced
4 hamburger buns 

In a bowl combine meat, salt, pepper, Worcestershire sauce, parsley, garlic, turmeric.  

Mix ingredients together with clean hands. 

Form beef into 4 patties, set aside.

Peel, rinse and slice onions, set aside.

Rinse, slice tomato and mushrooms, set aside.

Rinse and pat dry lettuce, set aside.

Heat grill pan over medium high heat.

Reduce heat to medium, add some of the oil.

Add burgers and cook on 1 side for 6 - 10 min or until done.

Flip burgers over and repeat cooking process until done. 

If desired, during the last minute of cooking, place a slice of cheese on top of the burgers to melt.

Remove burgers from grill and let rest on a clean plate for a few minutes.

Brush some of the oil onto hamburger buns. 

Place buns face down on the grill to warm, if desired.

While burgers are resting, add more oil to pan if needed.

Add onions and mushrooms. Cook for 5 - 7 min.

If doing this on an outdoor grill, place a skillet on the grill to cook onions and mushrooms.

To serve:

Place a burger on bun, top with some of the onions and mushrooms if desired.

Top with your favorite fixings.

Serves 4.

Fast Pho

This is great for those Michigan May days when the weather can be fickle.

I've made this soup vegetarian but you can also use leftover beef or chicken.

1 package rice noodles
4 - 6 c. low sodium chicken or beef broth
1/2 - 2/3 c. each: sliced fresh mushrooms, chopped onion, sliced carrot
1/8 - 1/4 tsp. each: chopped fresh ginger, salt, pepper, sesame oil, low sodium soy sauce
1 lime quartered

1 clove fresh garlic chopped and crushed
1/8 c. chopped green onion
Pinch red pepper flakes

Cook rice noodles according to package instructions, drain and set aside.

Peel, rinse, chop onions.

Peel, rinse, crush, chop garlic.

Rinse and chop carrots, ginger, green onions, mushrooms.

Set aside green onions for garnish.

Cut lime in quarters, set aside.

In a pot, pour chicken broth and bring to medium high heat.

Lower heat to medium low, add remainder of ingredients. 

Let soup cook for 20 - 30 min.

To serve:  Put rice noodles in the bottom of 4 soup bowls.

Ladle broth over the noodles.

Sprinkle green onions for garnish and squeeze some lime juice over soup.

Serves 4 - 6.

Chocolate Strawberries

This is great for a Mother's Day gift or anytime.

1  3 oz bar each: milk chocolate, dark chocolate, white chocolate
1 package fresh strawberries
cookie sprinkles (optional)

Rinse strawberries under cold water, drain and pat dry with a paper towel.

Set aside in refrigerator until ready to use.

Break chocolate bars into pieces into 3 separate microwave safe bowls.

Microwave on high for 30 seconds.

Stir and microwave for  

an additional 30 seconds approx.

Keep an eye on chocolate so that it melts evenly. 

Remove bowls carefully from microwave.

Dip strawberries into the desired flavor of chocolate with a clean fork.

Remove strawberry from chocolate, place strawberries on a parchment lined cooking sheet. 

Dip a clean fork into another flavor of chocolate and drizzle over straeberries.

Sprinkle cookie sprinkles over strawberries, if desired.

Place tray in refrigerator to harden.

Serves 6.

Keep Cool Coffee Cooler

Love coffee drinks but don't like the prices of them.

This recipe is easy and affordable.

This recipe is great for relaxing on a hot day, unwinding after a hard day, entertaining during brunch or anytime.

I've use decaffeinated coffee but you can also use regular coffee if desired.

This recipe has Kahlua in it.

For kiddos you can omit it, if desired 

I've also use low-fat milk and real whipped cream but you can also use whole milk, vegan milk or dairy free whipped cream if desired.

I prefer my coffee sugar free but you can adjust amount of sweetener if desired too.

2 - 4 c. decaf coffee
1/8 - 1 c. reduced fat milk (optional)
1 - 3 T. Kahlua
1/4 - 1 T. each: chocolate syrup, instant espresso granules, sugar (optional)
Whipped cream

Brew coffee according to desired strength. Turn coffee maker off and let cool.

Pour some of the coffee into a clean ice cube tray, put tray in the freezer until frozen.

 Set aside rest of coffee to use later.

When you're ready to serve, remove ice tray from freezer.

In a blender combine frozen coffee cubes, milk, Kahlua, espresso granules. 

Add sugar or dietetic sweetener if desired.

Blend for 20 - 40 seconds or until blended.

Pour into glasses. 

Garnish glasses with a dollop of whipped cream, chocolate syrup and an environmentally safe straw, if desired.

Serves 4.

Bangers and Mash

This is great to celebrate St. George's Day or anytime.

1 package smoked sausage

3/4 c. chopped onions

1 - 2 cloves garlic 

3/4 c. beer (adjust amount needed)

2 - 3 T. flour

1 - 2 T. oil

pinch each: salt, pepper

4 - 6 c. prepared mashed potatoes.

Prepare mashed potatoes if needed.

Peel, rinse and chop garlic.

Heat a skillet to medium high heat. Lower heat to medium, add oil.

Add sausages, onions, garlic to skillet.  

Add beer carefully so that it doesn't splash or spill over.

Cook for 7 - 10 min on 1 side. Turn sausages over and cook on other side for 7 - 10 min more or until done. 

Remove sausages from pan and place on a paper towel lined plate.

Lower heat to medium low and add flour, salt, pepper to pan.

Stir with a whisk for a few minutes until gravy is thickened.

Turn off heat when gravy when thickened.

Serve sausages alongside potatoes.

Spoon gravy over potatoes, if desired.

Serves 4 - 6.

Hard Cooked Egg

Happy Easter and Passover!

Hard-boiled eggs are an important part to the holidays.

This recipe is great for the holidays or anytime.

1 dozen raw eggs
6 - 8 c. cold water

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.

Serves 12.

Aspargus Soup

This is great for early spring or anytime.

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 asparagus

1 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 and cut ends of asparagus.

Bring a pan to boil add aspargus.

Boil asparagus in water approx. 1 min, remove pan from heat. 

Drain water from asparagus, 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 asparagus. 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. 

Game Day Nachos

This is great for opening day or anytime.

1 lb. ground meat (ground round)
1 - 2 T. olive oil
1/2 c  chopped onion
1/8 - 1/4 tsp.  each: salt, pepper
1 c. salsa
1 - 2 cloves fresh garlic (chopped, crushed)
1/8 tsp. red pepper flakes
1/4 tsp chopped cilantro
1 lime, juice and zest
1 package  tortilla chips
1 c each: shredded lettuce, diced tomatoes, bell peppers
1 - 2 c. shredded cheese
1/2 - 1 c. sour cream

Preheat oven to 350' F

Heat saute pan over medium high heat. 

Reduce heat to medium and add oil. if needed.

Add onions and meat. Brown meat and onions for 8-10 minutes.

 Drain excess grease from meat (If using lean beef, omit step). 

Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat.

Cook for another 4 - 7 minutes or until done. 

Squeeze some lime juice over meat mixture.

To serve: Place torilla chips on a oven proof plate.

Spoon meat mixture over tortilla chips.

Top with shredded cheese.

Place plate on a baking sheet and place in the oven to cook 5 minutes or until cheese is melted.

Be careful to watch so that the cheese so it doesn't burn.

Top with your favorite fixins.

Serves 4 - 6

Conchiglie Florentine

This is great for early spring or anytime.

1 - 2 c. fresh baby spinach
1/8  - 1/4 tsp. each: salt, pepper
1 pkg. conchiglie pasta
1 - 2 c. ricotta cheese
1 c. mozzarella cheese (adjust to taste)
1/4 - 1 tsp. each: oregano, basil, parsley
1 -  2 T. olive oil
1 - 2 cloves garlic, crushed and chopped
2 - 3 c. pasta sauce (homemade or jar)

Non stick cooking spray
Water
1/2 c. parmesan cheese

Preheat oven to 400' F.

Rinse and pat dry spinach. Snip ends of spinach.

Cook noodles according to package. 

Drain in colander, set aside.

Spray non-stick cooking spray in baking dish, set aside. 

Heat saute pan over medium high heat. 

Lower heat to medium, add oil.

Add spinach, salt, pepper and saute for 5 min. 

Crack egg into a bowl and mix with a clean fork for a few seconds, set aside.

Peel, rinse, crush, chop garlic.

In a mixing bowl combine; spinach, ricotta cheese, salt, pepper, beaten egg, herbs, garlic, mix well. 

Pour some of the sauce in bottom of baking dish.

Use a spoon to fill the noodles with the mixture. 

You can even fill the noodles by placing  the mixture in a baggie, snipping one corner of the baggie to use as a piping bag.

Arrange filled noodles in baking dish.

Pour remainder of sauce over noodles.

Top noodles with mozzarella and parmesan cheese. 

Bake for 30 min or until done.

Serves 6. 

March Into Spring Madness Meatballs

Welcome spring!

This is perfect for a March Madness watching party, watching the home opener, dinner or any time.

1 lb. lean ground turkey
1/8 - 1/4 tsp. each: salt, pepper, dried or fresh parsley
Pinch red pepper flakes
1 clove chopped and crushed garlic
1 egg (cage free) or egg substitute
1/8 - 1/4 c. each: bread crumbs, diced onion, bell peppers, low fat milk
1 - 3 T oil
dash of hot pepper sauce.

Set aside oil.

In a mixing bowl combine remaining ingredients. 

Mix well with clean hands. Form meat mixture into 16 meatballs. 

Preheat skillet to medium high heat. Lower heat to medium, add oil.

Place meatballs in pan and brown on 1 side for 6 - 10 min approx.

Turn meatballs over and cook for 6 - 10 min. more or until done.

To serve: 

Insert a clean toothpick into meatballs and serve alongside your favorite dipping sauce.

Serves 4. 

Kiss Me I'm Irish Corned Beef

A couple of years ago a family member got one of those ancestry DNA tests.

The results, we have some Irish heritage.

Corned beef is a tradition in our family to have on St. Patrick's Day. 

Enjoy!

3  - 6 lbs corned beef
1/4 tsp pepper
1/8 tsp salt (optional)
1 bay leaf
Water

Preheat oven to 350 F'.

Remove corned beef from refrigerator and its packaging. Place in a baking pan.

If the beef came with a seasoning packet, sprinkle it, salt and pepper over both sides of beef.

If there's no season packet with the meat, you can use premade or you can make homeade.

In a baking pan, place 1 inch of water and bay leaf.

Cover corned beef with aluminum foil tightly and place in oven.

Cooking time for the corned beef is 50 minutes per lb. 

It varys depending on how many lbs of meat. For a 4 lb brisket it would be 200 or 3 hr. 20 min. approx.

Makes   4 - 6   8 oz  serving.

The Big Easy Red Beans and Rice

This is great for Mardi Gras or anytime.

1 - 2 bags boil in bag rice
1/2 - 1c. each: fresh chopped tomatoes, chopped onions, chopped celery, chopped pepper

1 c. low sodium chicken broth
1 - 3 c. water
1 c. precooked Kielbasa sausage cut into chunks
1 can kidney beans drained
1 - 2 T. oil
2 cloves garlic, crushed and chopped
1/4 tsp. each: salt, pepper

Peel, rinse chop onion and garlic, set aside.

Rinse, seed, chop pepper, set aside.

Remove tops from celery and chop.

Remove kielbasa from fridge and chop.

Heat skillet over medium-high heat, lower heat to medium and add oil.

Add onions, garlic, bell pepper, celery salt, pepper and kielbasa and cook for 7 - 10 min.

While kielbasa and vegetables are cooking, place bags of rice and water into a microwave safe bowl.

Cook on high for 5 - 7 min. or according to directions on package.

Open can of beans, drain and pour into the pan. Add tomatoes and chicken broth. 

Lower heat and let skillet simmer for 7 - 12 min. more or until done.

Remove rice bowl from microwave.

Cut bag of rice and pour into bowl.

Serve bean mixture along with the rice.

Serves 4.

Cafe Con Leche

This is a great way to wake up on a cold Michigan morning.

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

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

2 - 3 c. espresso or strong coffee
1/4 - 1 tsp. sugar (optional)
1/2 - 1c.  milk
Pinch of ground cinnamon

Brew coffee according to coffee makers instructions.

Sweeten brewed coffee to taste, if desired. 

In a microwave safe measuring cup, combine: milk and cinnamon.  Stir to mix. 

Microwave on high for  30 - 60 seconds.

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

Remove milk from microwave and spoon over coffee.

Serves 4.

Winner, Winner. Romantic Chicken Dinner

This is perfect for date night or anytime.

I've used dry white wine, but you can also use a sparkling wine if desired.

1 lb. boneless, skinless chicken breast or thighs

1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 - 2 T. fresh lemon juice, oil
1/8 - 1/4 tsp. dried parsley, 

1 clove chopped and crushed garlic

1/2 c. chopped onions
1/3 - 3/4 c. dry white wine

Peel, rinse, chop onions, garlic, place in bowl and set aside.

Heat saute pan over medium high heat. Reduce heat to medium and add oil. 

Add chicken, salt, pepper and some of the wine.

Cook on one side for 7 - 12 min or until desired doneness. 

Flip chicken over and repeat on other side until done. 

Remove chicken from pan when done.

Add wine, onions and garlic to pan.

Stir with a whisk and let reduce for a few minutes.

When sauce is reduced, pour over chicken.

Serves 4.

Lunar New Year Martini

Happy Lunar New Year!

Today marks the start of the Chinese Year Of The Pig.

This is a great cocktail to toast the Lunar New Year, while watching the Grammys or anytime. You can adjust the amount of liquor and food coloring, if desired.

4 - 6 oz. of each: gin, sake
1 - 2 drops red food coloring
Ice

Place 4 clean martini glasses into the freezer for a few minutes to chill.

In a cocktail shaker combine: sake, gin, ice, food coloring (adjust amount of food coloring).

Shake for 10 - 20 seconds to blend.

Remove glasses from the freezer and pour martini into glasses.

Serves 4.

Big Game Cannoli Cups ™

This is perfect for watching the big game, company or anytime.

12 wonton wrappers
1/8 tsp. vanilla extract

pinch of cinnamon
Nonstick cooking spray
1/2 - 2 T. sugar (adjust amount)
1/2 - 1 c. each: marscapone cheese, ricotta cheese

In a bowl combine marscapone cheese, ricotta cheese, cinnamon, sugar, vanilla mix with a fork.

Cover bowl with plastic wrap.

Place in refrigerator to chill for a couple of hours.

Preheat oven to 375 F.

Spray muffin tin with nonstick cooking spray.

Place wontons into muffin tin and bake for 8 - 12 minutes or until done. Remove from oven and let cool.

To serve: Remove bowl from refrigerator.

Spoon cheese mixture evenly into each of the wonton cups.

Serves 3 - 4. 

Game Day Venison Tenderloins™

This is an excellent, easy recipe for venison. But it works for beef too.

 I've used merlot wine for this, but you can use a dry red wine that you like. 

1 -  1 1/2 lb. venison tenderloin
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 T. each: butter, Worcestershire sauce
1/8 - 1/2 tsp. each: dried parsley, granulated garlic, red wine or balsamic vinegar
Pinch each: red pepper flakes, turmeric (optional)
1/3 - 1/2 c. each: chopped onions, chopped shallots, sliced mushrooms
1 - 2 T. olive oil
1/3 - 3/4 c. dry red wine

In a bowl, combine tenderloins, salt, pepper, Worcestershire sauce, garlic, parsley, oil, red pepper flakes, vinegar and turmeric.

Toss to coat tenderloins on both sides. Cover and let marinate in the refrigerator for a few hr. or overnight.

Peel, rinse, chop onions and shallots, place in bowl and set aside.

Rinse and slice mushrooms, add to bowl with onions, set aside.

Heat saute pan over medium high heat. Reduce heat to medium and add butter. 

Add tenderloins and cook on one side for 6 - 9 min or until desired doneness.

Flip tenderloins over and repeat on other side until done. 

Remove tenderloins from pan when done.

Reduce heat to medium low.

Very carefully add wine, onions, shallots and mushrooms to pan.

Stir with a rubber scraper or whisk and let reduce for a few minutes.

When sauce is reduced, pour over tenderloins.

Serves 4. 

Picadillo

This is great for 3 Kings Day or anytime.

1 lb ground beef (ground round)
1 medium onion, chopped
1 bell pepper chopped
1 - 2 T fresh or dried parlsey
2 - 3 T. olive oil
1-2 cloves garlic chopped
1 - 2 cans diced tomatoes,
1/4 tsp pepper
1/8 tsp salt
1 bag of boil in bag rice

Peel, rinse and chop onion, set aside.

Rinse, seed and chop bell pepper, set aside.

Preheat skillet over medium high heat, lower heat to medium heat and add oil.

Add beef, and brown or 8 -10 min and drain off meat if needed.

While meat is cooking, put rice and water in the microwave safe bowl. Put bowl in the microwave and cook for 5 - 6 minutes or until done.

Add, onions and peppers. Saute for 8 - 10 minutes. 

Add tomatoes, herbs and spices. Let simmer for 10 min, stirring occasionally.

Serve over rice.

Serves 4.