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

Ice

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.

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.

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 crumbs, egg, 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.

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.