Leftover Sliders

​This is perfect for holiday leftovers or anytime.

I’ve used ham, what this is great for Turkey and even roast beef too.

8 oz. ham 

4 slices cheese

12 dinner rolls 

2 - 3 T. olive oil

Cut dinner rolls in half.

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

Place bread side of dinner rolls on pan to toast for a minute.

While bread is toasting, divide meat and cheese into 12 pieces. 

Remove rolls from pan and arrange meat and cheese on 6 halves of the rolls. 

Place other halves of rolls on top and place sandwiches in pan for a minute to melt cheese on 1 side. 

Flip sandwiches over to toast on other side for a minute or until done. 

Serves 4.

Recipe To Help Kentucky

​Prayers, thoughts, peace for everybody dealing with after the aftermath of tornadoes that happened last and this week.

The tornadoes that ripped through Kentucky and Midwestern states devastated, displaced many families and killing 82.

On the left side of the website are links under

Pay It Forward.

Some organizations are helping families repair their communities.

Whatever you can do to help will be greatly appreciated. 

Thank you.

Fall Pie

This is perfect for the holidays or anytime.

1 package prepared pie crust (2 crusts)

4 - 6 apples (peeled and sliced)
1/2 c. each: sugar, reduced fat sour cream (adjust amount needed)

1 tsp. each: cinnamon, lemon juice
Pinch nutmeg (optional)
2 T. cold butter cut into pieces
1 - 2 T. cornstarch

Remove pie crust from refrigerator and let thaw for a few minutes.

Preheat oven to 350' F.

Rinse, peel, slice apples. Place in mixing bowl.

Place 1 pie crust in bottom of pie dish.

Add cornstarch, sour cream, sugar, cinnamon, nutmeg to apples.

Mix well with wooden spoon.

Put apples in bottom crust of unbaked pie shell.

Top apples with lemon juice.

 Place butter over apples.

Put remaining crust on top. 

Make 3- 4 slits in top crust.

Bake pie for 45 minutes.

Serves 8.

Chicken And Mushrooms

This is perfect for fall or anytime.

1 can mushroom soup

1 lb. boneless chicken thighs

1/4 tsp. each: salt, pepper, granulated garlic, dried parsley flakes

2 - 3 T. oil

1/4 - 1/2 c. reduced fat milk

Preheat oven to 350’ F.

Preheat oven safe skillet to medium high heat, lower heat to medium low and add oil.

Add chicken, sprinkle salt, garlic, parsley flakes, pepper on both sides of chicken.

Brown chicken on 1 side for 8 - 12 min.

Turn chicken over and cook on other side for 8 - 12 min more.

When you finish browning the meat, open can of mushroom soup and pour into pan over the chicken. 

Turn chicken over to coat both sides. Add milk and cover skillet with aluminum foil.

Place skillet in oven and cook for 45 minutes to 1 hr or until done. 

Serves 4

Deja Vu Turkey Sandwich

This is perfect for watching the game, using leftovers,or anytime.

I’ve used a regular skillet, but this recipe also works on a grill pan.

Sandwiches

8 slices bread

4 - 8 slices turkey

4 slices Swiss or Monterey Jack/Colby 

2 T. oil

1 T. raspberry jam

Layer 1 -2 slices of Turkey  and cheese on 4 slices of bread.

Smear  jam on one side of the remainder of the bread.

Place the side of bread with jam on top of the turkey.

To heat: Heat grill pan or skillet over medium high heat.

Reduce heat to medium and add oil. Place 1 sandwich in skillet. 

Place a small pan over sandwich to press down on sandwich. 

Cook on 1 side for 3 -5 min or until brown. 

Flip over and cook on other side for 3-5 min or until brown. 

Repeat cooking process with remaining sandwiches.

Serves 4.

Tuscan Chicken

This is a quick and easy recipe for dinner or anytime.

I’ve used canned organic tomatoes, but if you use regular diced tomatoes instead.

1 lb. skinless, boneless chicken thighs 

1 can diced tomatoes 

1 tsp. each: basil, oregano, parsley (dried or fresh)

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

pinch red pepper flakes

1/8 c. dry white wine

2 - 3 T. olive oil

1 - 2 cloves crushed, chopped fresh garlic

1/2 - 3/4 c. each: chopped onion, chopped green pepper


Crush and chop garlic, set aside. 

Peel, rinse & chop onions, set aside.

Seed, rinse, chop bell pepper, set aside.

Sprinkle salt and pepper on both sides of chicken with half of salt and pepper

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

Place chicken in skillet and cook chicken for 10 - 12 min.

Remove chicken from skillet and place on a paper plate

Add tomatoes, herbs, garlic, vegetables, lemon juice, white wine.

Cook tomatoes for 10 - 12 min. 

Add chicken back in skillet. and cook on low or until chicken is heated 7 - 10 min. approx.

Serves 4.

Easy Tater Tots

This is perfect as a side dish or anytime.

4 medium potatoes peeled and shredded
2 - 4 T. olive oil
1/8 - 1/4 tsp. each: salt, pepper
1 clove fresh garlic crushed and chopped
1/8 c. flour (adjust amount needed)
1 - 2 eggs adjust amount needed
Pinch red pepper flakes

Line a large plate with a few layers of paper towel.

Peel, rinse, potatoes.

Peel, rinse, crush and chop garlic.

Crack egg into a seperate bowl, beat slightly with fork, set aside.

Using a grater, grate potatoes into a mixing bowl.

Put potatoes on the paper towel lined plate. 

Using the paper towels, bundle the potatoes. 

Squeeze out excess water from potatoes.

Pour potatoes back into the mixing bowl. 

Add egg, flour, salt, pepper, garlic to potatoes and mix well.

With clean hands form potatoes into tater tots.

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

Fry potatoes on one side for 3 - 4 minutes until brown on 1 side. 

Flip potatoes over and flip on other side for 3 - 5 min. more or until done. 

Serve along with your favorite dipping sauce.

Serves 4 - 6.

Recipe for Democracy

This recipe is a simple one.

Democracy’s not a spectator sport.

In some states, Tuesday November 2nd. is Election Day.

If you’re still in line by 8 pm., they have to let you vote, stay in line.

For more election info:

https://iwillvote.com/

Easy Kabobs

This is perfect for tailgating, game day or anytime.

I’ve used a grill pan, this is great on an outdoor grill or under the broiler too.

I’ve used a lean beef roast but you can use a chuck roast instead.

You can also try this with chicken, lamb or pork too.

1 1/2 - 2 lb. lean beef roast

1 large onion, cut into 36  1 - 2 inch pieces

2 large bell peppers, cut into 36  1 - 2 inch pieces

36 cherry tomatoes

1/3 c. olive oil

juice & zest of 1 lemon

1 - 2 cloves garlic, crushed & chopped

1/4 - 1/2 tsp. each: dried parsley, oregano, dried basil

1/4 tsp. each: salt, pepper

Place 12 wooden skewers in a baking dish with cold water to soak for at 1 least hr.

This will prevent skewers from burning.

Peel, rinse and chop onion into 1 - 2 inch pieces

Place into a clean bowl, set aside.

Rinse tomatoes under cold water and place into bowl with onions.

Rinse, seed, chop peppers into 1 - 2 inch pieces, place in bowl with tomatoes and onions.  

Cover bowl with plastic wrap and place bowl in refrigerator until you’re ready to assemble skewers.

Peel, crush, chop garlic.

In a measuring cup combine: 1/2 of the oil, salt, pepper, herbs, garlic.

With a zester, zest lemon into measuring cup. 

Cut lemon in half and through a sieve, squeeze lemon into measuring cup. Stir with a clean fork to mix.

On a clean cutting board, cut beef into 1 - 2 inch (36) pieces and place into a clean bowl.

Pour oil mixture over beef, and toss to coat. 

Cover bowl with plastic wrap and place in refrigerator to marinate for a couple of hrs.

To assemble skewers:

Remove bowl with vegetables & meat from refrigerator.

Remove skewers from water.

Preheat grill pan to medium high heat, lower heat to medium low, and add oil.

Thread meat and vegetables onto skewers, place skewers on grill on 1 side for a few minutes. 

Rotate skewers to evenly cook on all sides for a few minutes or until done.

Serves 4 - 6 (2 - 3 skewers each).

Vichyssoise

This was inspired by a Brady Bunch episode.

This can be served hot or cold.

Enjoy!

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

4 medium potatoes diced

1 leek chopped

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

4 - 5 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1  each: shallot, small onion chopped

1 clove garlic, crushed, chopped

1/4  c. reduced fat sour cream

Rinse, cut ends of, chop light green part of leek into very small pieces.

Rinse and cut potatoes into very small pieces.

Peel, rinse, chop onion, shallots into very small pieces.

Peel, crush and chop garlic into small pieces.

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

Add onion, potatoes, leek, shallot, garlic, salt, pepper 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, lower temperature to medium low and cook for about 20 - 30 min.

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

Makes 4 servings. 

Popcorn Butter

This is perfect on popcorn, for sautéing or even on corn.

1 stick (1/2 c.) butter cut up

1/8 - 1/4 tsp. each: salt, pepper, granulated garlic, dried parsley

pinch of red pepper flakes

Remove butter from refrigerator, and remove wrapper from butter. 

On a clean cutting board and with a clean knife, cut butter into chunks.

In a clean microwave safe measuring cup, place butter and microwave for 10 - 20 sec.

Be very careful when you remove cup from microwave. 

Add parsley, spices and stir with a clean fork to mix.

With a clean spoon, put butter into 1 or 2 clean small ramekins. 

Place plastic wrap on top of ramekins and place into freezer to set.

When you’re ready to use, remove butter from freezer, remove plastic wrap and cut with a clean butter knife the amount you want to use.

Serves 8.

Cheat Day Pizza

Who doesn’t love pizza.

When you want pizza, but don’t feel like getting takeout, try this.

This is perfect for game night, movie night or anytime.

Our family loves the frozen cheese pizzas from Costco, but you can choose what brand that you like.

1 pkg. frozen pizza 

1/2 - 3/4 c. each: chopped bell pepper, chopped onion, sliced pepperoni, chopped fresh mushrooms, chopped tomatoes
1/8 - 1/4 c. each: chopped olives, chopped anchovies, chopped ham, chopped shallots

Non stick cooking spray

1 - 2 cloves chopped garlic

Preheat oven to package instructions.

Rinse, seed, chop vegetables.

Peel, rinse, chop onion, shallots, garlic.

Chop ham, anchovies and olives. 

Spray cooking spray on a round baking sheet.

Take pizza out of package and place on baking sheet.

Put whatever toppings you want on your pizza. 

When finished arranging toppings, place pizza in oven to cook according to package instructions or until done 12 - 18 min. or until done

Keep an eye on it so that it doesn’t burn.

Serves 4 (2 slices each).

Harvest Fritters

Happy autumn all!

This is perfect for fall or anytime.

2 - 3 medium zucchini shredded

2 - 3 T. olive oil
1/8 - 1/4 tsp. each: salt, pepper, parsley
1 - 2 cloves fresh garlic crushed and chopped
1 - 2 T. flour (adjust amount needed)
1 - 2 eggs
Pinch red pepper flakes

Line a large plate with a few layers of paper towel.

Rinse, remove ends of zucchinis.

Crack egg into a seperate bowl, beat slightly with fork, set aside.

Using a grater, shred zucchinis into a mixing bowl.

Put zucchinis on the paper towel lined plate. 

Using the paper towels, bundle the zucchinis. 

Squeeze out excess water from zucchini.

Pour zucchini back into the mixing bowl. 

Add egg, flour, salt, pepper, parsley, garlic to zucchini . Mix well. 

With clean hands form zucchini into patties. 

Heat saute pan over medium high heat.

Lower heat to medium and add oil.

Fry zucchinis on one side for 3 - 5 minutes until brown.

Flip zucchinis over and flip on other side for 3 - 5 min. more or until done. 

Serves 4.

Summer’s Almost Over Broasted Vegetables

Soon it will be autumn.

There’s still time to enjoy the vegetables of summer.

1 each: large sweet potato sliced, red bell pepper sliced, large zucchini sliced, medium onion sliced

2 - 4 T. olive oil

1/2 tsp. lemon juice

Non stick cooking spray

1 clove crushed fresh garlic, chopped

1/4 tsp. each: salt, pepper, dried parsley

Preheat oven to 350’ F. 

Spray 2 baking sheets with cooking spray.

Peel, crush, chop garlic.

In a measuring cup combine: salt, garlic, pepper, parsley, lemon juice, olive oil, stir to mix with a clean fork.

Rinse, cut ends of and cut zucchini, sweet potato into slices.

Rinse, seed and slice pepper.

Peel, rinse and slice onion.

Arrange vegetables on baking sheet, drizzle oil mixture on both sides.

Place vegetables in oven and cook for 20 to 30 minutes.

Serves 4.

Peach Tomato Salad

This is perfect as a summer side dish or anytime.

2 each sliced: Roma tomatoes, peaches, 

1/2 c. feta cheese cut into chunks

1 medium head romaine lettuce

Dressing:

1 clove crushed, chopped fresh garlic

1/4 tsp. each: fresh basil, salt, pepper

1/4 - 1 tsp. balsamic vinegar

1/8 - 1/4 c. olive oil

Salad:

Remove feta cheese from refrigerator, slice into chunks.

Rinse, pat dry romaine lettuce, set aside.

Rinse, pit, slice peaches, set aside.

Rinse, slice tomatoes, set aside.

Rinse, pat dry, chop basil.

In a clean salad bowl, place lettuce. 

Arrange peaches, tomatoes, feta cheese, half of basil leaves over lettuce.

Place into refrigerator until ready to serve.

Dressing:

Peel, rinse, crush and chop garlic.

In a clean jar combine garlic, rest of basil, oil, salt, pepper, vinegar.

Place lid on jar and shake to mix for a few seconds.

Place in refrigerator until ready to serve.

To serve:

Remove salad and dressing from refrigerator.

Shake dressing again for a few seconds. 

Remove lid from dressing jar and drizzle dressing with a spoon over salad.

Serves 4.

Recipe To Help Louisiana And Hurricane Ida Survivors

Prayers, thoughts for Louisiana and everybody who were in the path of Hurricane Ida.

The hurricane knocked out power to many, caused flooding, many homes were damaged.

It will take many weeks for homes, businesses to recover from what happened.

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

Some of the organizations are helping familes.

Whatever you can do to help will be greatly appreciated. 

Watermelon Gazpacho

This is perfect for the hot days of summer or anytime.

2 -3 c. seeded, chopped watermelon

1 - 2 Roma tomatoes chopped

1 clove garlic (crushed and chopped)
1/4 tsp. pepper
1/8 tsp. salt (optional)
1 small cucumber chopped
1/4 c. green onion chopped

1/2 c. each: onion chopped, bell pepper chopped

1/8 tsp. diced jalapeno pepper (optional)

Cut and prepare vegetables, watermelon and tomatoes.

In a blender or food processor combine tomatoes and watermelon and some of the vegetables. Blend for 10 - 20 sec. 

Pour gazpacho into a serving bowl.

Combine with remaining ingredients. Mix well and chill in refrigerator until ready to serve.

Makes 4 - 6 servings.

Recipe To Help Wildfire Survivors and Haiti.

Prayers, thoughts, peace for everybody dealing with the wildfires out West, the earthquake recently in Haiti and Tropical Storm Henri. 

On the left side of the website are links under

Pay It Forward.

Some organizations are helping families.

Whatever you can do to help will be greatly appreciated. 

Thank you.

Beckys Blueberry Smoothie

This recipe is inspired by my niece Becky.

2 - 3 c. almond milk

1 c. blueberries

1/2 c. each: pineapple chunks, pineapple juice

Rinse blueberries in a colander.

Open up a can of pineapple chunks, strain liquid into a measuring cup. 

Put pineapple chunks into a clean bowl, set aside.

Pour pineapple juice into a clean ice cube tray and place into a freezer until frozen.

Remove ice cube tray from freezer.

Combine ingredients in a blender and blend for 20 seconds. 

Pour smoothie into clean glasses.

Serves 4.

 

Grilled Zucchini

 This is perfect for summer.

I’ve used a grill pan but you can do this on the grill outside instead.


2 - 3 zucchinis sliced
3 T. approx. olive oil
1 clove garlic: crushed chopped
1/8- 1/4 tsp each: salt, pepper
1/2 tsp. fresh lemon juice

Rinse and cut zucchinis into slices. 

Peel, crush, chop garlic. 

In a bowl combine: zucchini slices, salt, pepper, olive oil, garlic, lemon juice. 

Toss to coat zucchini.

Heat grill pan to medium high, reduce heat to medium.

Place zucchini slices on grill pan. 

Grill on 1 side for 5 min approx.

Flip zucchini over and grill on other side for 5 min or until done.

Serves 4. 

Easy Affogato

Need a quick an easy dessert for a get together, try this.

I’ve use sugar-free ice cream but you can use what ice cream you like.

I’ve also use instant espresso powder to make the espresso, but you can use strong coffee if desired instead.

1 - 1 1/2 c. ice cream

1 c. cold water

1 - 2 tsp. espresso powder

Place espresso powder in the bottom of a microwave safe cup, add cold water and microwave for 1 - 1 1/2 min.

Place 1 - 2 scoops of ice cream in 4 clean dessert dishes.

Remove cup from microwave carefully.

To serve:

Spoon coffee over ice cream.

Serves 4.

Yin And Yang Martini

This is perfect for company or anytime.

4 - 6 oz. each: gin, sake

Ice

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

For each cocktail:

For one shot of gin & sake in the cocktail shaker, add ice, place lid on shaker and shake for 15 to 20 seconds.

Remove glasses from freezer, strain martini into glass.

Serves 4.

Bastille Day Martini

Happy Bastille Day. 

This is perfect to celebrate the French holiday or anytime.

4 - 6 oz gin

2 oz. vermouth
1 T. Triple sec.
Ice cubes

Chill 4 clean martini glasses in freezer (5-10 min).

Place ice cubes in cocktail shaker. In shaker combine, vermouth, gin, triple sec.

 Shake for a few sec.

Take glasses out of freezer.

Strain martinis into glasses.

Serves 4.

Sweet Tea

This is perfect for summer or anytime.

I’ve used decaffeinated tea bags, but you can use regular tea bags if desired.

8 c. cold water
2 large tea bags 

1/4 - 1/3 c. prepared simple syrup 
Ice

Prepare simple syrup, set aside to let cool until ready to use.

Turn on the kitchen faucet to cold and let run for 30 seconds - 1 minute.

Fill kettle with cold water, place tea kettle and place on stove.

Turn stove burner on to high, bring water to a boil.

When water begins to boil, turn off stove, place tea bags in kettle.

Steep tea for a few minutes to desired strength.

Remove tea bags from kettle and let tea cool.

Fill a 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.

Add desired amount of simple syrup and pour tea over ice.

Serves 4 - 6.

Recipe To Help Detroiters

Prayers, thoughts for Metro Detroiters in crisis after storms caused flooding and power outages last weekend.

The storms produced a record 6 - 7 inches of rain in 24 hrs.

Winds from the storms knocked out power to many.

Many basements and freeways were flooded, 1000 cars were abandoned on the highway, homes were damaged.

It will take weeks for homes, businesses to recover from what happened.

The last time we had a storm like this was August of 2014. 

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

Some organizations are helping familes.

Whatever you can do to help will be greatly appreciated. 

Thank you.

Recipe To Help Surfside Fla

Prayers, thoughts for the families displaced after a building collapse in Surfside Fla.

The building collapsed in the early hrs. of the morning Thursday.

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

Some organizations are helping familes.

Whatever you can do to help will be greatly appreciated. 

Thank you.

Celebrate Summer Float

Summer's almost here.

This is perfect to celebrate summer or anytime.

I've used sugar free Root Beer and sugar-free ice cream.

But you can regular root beer and  ice cream that you like.

6 c.  diatetic root beer
2 - 3 c. sugar free ice cream 

Put 4 tall glass mugs or glasses in freezer to chill for a few minutes.

Remove mugs from freezer and put two scoops of ice cream in the bottom of each mug.

Pour root beer over ice cream in each of the mugs.

Garnish glass with a straw.

Serves 4.

Pink Orchid

June's not only perfect for blooming flowers, but it's also a great month for get togethers.

This is perfect to enjoy on a June evening, brunch or anytime.

1 c. cranberry juice cocktail
4 - 6 oz. vodka

1/4 c. elderflower liquor

1 T. lemon juice

1/8 c. pre made simple syrup

Ice 

Put 4 clean martini glasses in freezer to chill for 10 - 20 minutes.

Cut lemon in half, set aside.

For each cocktail:

Add 1 shot of vodka, ice, cranberry juice, elderflower liqueur, some of the simple syrup into shaker and squeeze some lemon into the cocktail shaker, shake for 10 - 20 sec.

Take glasses out of freezer. Strain cocktail into glasses.

Serves 4. 

Garlic Butter

This is perfect for summer or anytime.

2 sticks unsalted butter
1 - 2 cloves: crushed, chopped garlic

Remove butter from refrigerator.  

Remove butter from wrapper and place in a clean bowl. 

Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Peel, crush, chop garlic.

Add garlic 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).

Adults Only Orange Pops

Being a grownup is hard work.

After a long day of adulting even we adults need a treat sometimes.

1 - 2 c. prepared orange juice

4 - 6  oz. Vodka

Combine orange juice, vodka in a medium jar, screw lid on jar and shake for a few seconds. 

Pour into popsicle molds and place in freezer for a few hr. or until frozen.

Serves 4 - 8.

Thai Beef

This is perfect for a weeknight meal or anytime.

1 lb. beef strips

1 - 2 T. oil

1/4 tsp. each: salt, pepper

Pinch red pepper flakes

1 T. each:  honey, seseme oil, lime juice

1- 2 tsp. corn starch

1/4 - 1/3 c. water

1/8 tsp. each:  ground ginger, dried basil 

1 - 2  T. low sodium soy sauce

1 clove garlic crushed, chopped

1 c. each: chpped onion, chopped bell pepper, sliced mushrooms, sliced celery, broccoli, sliced carrots

Cut lime in half, set aside.

Peel, crush and chop garlic.

In a bowl combine: beef, salt, black pepper, red pepper flakes,  ginger, seseme oil, garlic, honey, soy sauce, dried basil. 

Squeeze some lime juice into the bowl.

Stir to coat beef and let marinate in refrigerator for a few hours or overnight.

Remove beef from refrigerator and let it set out for a few minutes.

Peel, rinse chop onion and place into a clean bowl.

Rinse, seed, chop pepper, add to the bowl with onion.

Rinse, slice mushrooms, add to the vegetable bowl.

Rinse, cut ends from, chop broccoli, carrots, celery, add to bowl, set aside.

Preheat saute pan over medium high heat, reduce heat to medium and add oil.

 Add beef to pan and stir fry for 6 - 8 min or until done.

Remove beef from pan and place into a clean bowl. 

Add vegetable to pan and cook for 6 -  8 min.

Add beef back to the pan and cook for a couple of minutes more. 

In a clean measuring cup combine: 

corn starch, water and stir to mix.

Fresh meat and vegetables to the sides of the pan to form a well in the center. Pour in constarch mixture, stir, cover pan with lid and cook for a couple of minutes or until sauce is reduced. 

Serve with cooked rice or noodles. 

Serves 4. 

Lemon Rice Soup

This is my version of a diner classic.

This is perfect for a Michigan May, where the weather can't make up its mind what it wants to be.

1 - 2 lemons juiced

2 eggs beaten

8 c. low sodium chicken broth

Nonstick cooking spray

2 - 3 each: carrots, celery chopped

1 onion, chopped

2 cloves garlic, crushed, chopped

2 - 3 c. cooked chicken chopped

2 c. rice

1/4 tsp. each: salt, pepper

1/4 - 1/2 tsp. each: oregano, dried parsley.

Rinse, cut ends from, chop celery and carrot, set aside.

Peel, rinse chop onion, set aside.

Peel, chop garlic, set aside.

Chop cooked chicken into a clean bowl, set aside.

 Cut lemon in half, set aside.

Preheat stove to medium high heat.

Lower heat to medium, spray nonstick spray in pan. 

Add onion, carrots, celery, salt, pepper, dried parsley, dried oregano, garlic to pan and saute for a few minutes.

Add chicken broth to pot and cook for 15 -  20 min.

Add uncooked rice and cook for 10 minures more.

While soup is cooking, squeeze lemon juice into beaten eggs.

Ladle some of the broth into egg mixture.

Lower heat to medium low.

While adding eggs slowly to broth, stir and cook soup for a few minutes more.

Serves 4.

Watermelon Salsa

This is refreshing alternative to tomato salsa.

It's perfect for Cinco de Mayo,  summer or anytime.

2 c. watermelon

1c. chopped bell pepper

1 c. chopped onions

1/4 tsp. each: pepper, salt

1/8 tsp. red pepper flakes

1 tsp. lime juice (to taste)

2 tsp. cilantro (chopped)

Cut lime in half, set aside.

Seed, chop watermelon and place into a clean bowl.

Seed, rinse, chop peppers, place into bowl.

Peel, rinse, chop onions, garlic, add to bowl.

Add salt, pepper, red pepper flakes, cilantro to salsa. 

Squeeze some of the lime over salsa. Toss to mix.

Let chill in refrigerator until ready to serve.

Makes 8 servings.

Citrus Shrimp

 This is a special post.

My dads birthday is today. He made this for dinner one night for us.

I've used precooked shrimp for this.

1 lb. precooked shrimp

1/8 c. orange juice

2  - 3 T. butter

1/4 tsp. each: salt & pepper

Preheat skillet to medium high heat.

Lower heat to medium and add butter and juice to pan.

Place shrimp in pan, cook shrimp for 3 - 4 minutes or until shrimp is done. 

Serves 4. 

Hot Ham And Cheese

This is perfect for lunch or anytime.

I've used sliced part skim Mozzarella and cheddar cheese, but you can use what cheeses you like.

8 slices bread

3 T. butter 

4 slices each: lean cooked ham, cheddar, Mozzarella cheese

Nonstick cooking spray

Place 8 slices of bread on a clean cookie sheet and butter one side of the bread.

Arrange ham, cheese on buttered side of 4 slices of bread. 

Lay buttered side down of bread on top of ham.

Preheat skillet to medium-high heat.

 

Lower heat to medium low and spray nonstick cooking spray in pan.

Place sandwich in pan to cook on 1 side for 5 min. 

Flip sandwich over and cook on other side for a few minutes more or til done.

Repeat cooking process with remaining sandwiches.

Serves 4.

Southwest Pot Roast

This is perfect for an early April dinner or a get together.

4 lb. beef roast 
1/4 tsp. each: salt, pepper
1/2 tsp. each: dried parsley, granulated garlic
1/4 - 1/3 c. water
1/8 c. olive oil
1 large onion peeled and quartered

4 medium potatoes quarted
30 baby carrots

juice of 1 lime

Non stick cooking spray

Pinch red pepper flakes 

2 - 3 drops each: worchestershire sauce, hot sauce

Remove roast from refrigerator, let it set out for a few minutes.

Preheat slower cooker to medium high heat. 

Spray bottom of pan with cooking spray.

Increase temperature of cooker to high heat.

Place roast in a roasting pan, and sear on 1 side for a 5 - 10 min.

Turn roast over and sear on other side for a few minutes more.

While roast is searing, rinse and quarter potatoes.

Peel, rinse, quarter onions, rinse baby carrots.

Lower heat to 350° F.

Cut lime in half. 

Through a sieve squeeze some lime over roast. 

Pour some of the oil, sprinkle  worchestershire, hot sauce on 1 side of roast.

Sprinkle half of the seasonings over roast.

Turn roast over. 

Pour remainder of the lime, oil over other side of roast. 

Repeat prior process with seasonings, hot sauce and worchestershire sauce 

Pour water in bottom of pan.

Add carrots, potatoes, onions to pan. 

Place pan in oven and cook for 2 -3 hrs. 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 6 - 8.

Monte Crisco

This my version of the french classic, it's perfect for lunch or anytime.

It's also a great way to use any holiday ham leftovers.

8 slices bread

1 - 2 eggs 

2 - 3 T. butter 

4 slices each: cooked ham, swiss cheese

1/8 - 1/4 tsp. each: salt, pepper 

Nonstick cooking spray

Crack eggs into a clean bowl.

Add salt and pepper and stir with a clean fork to mix, set aside.

Place 8 slices of bread on a clean cookie sheet and butter one side of the bread.

Arrange ham, chese on buttered side of 4 slices of bread. 

Lay buttered side down of bread on top of ham.

Preheat skillet to medium-high heat.

 

Lower heat to medium low and spray nonstick cooking spray in pan.

Dip the sandwich in the egg mixture to coat.

Place sandwich in pan to cook on 1 side for 5 min. 

Flip sandwich over and cook on other side for a few minutes more or til done.

Repeat cooking process with remaining sandwiches.

Serves 4.

Broasted Aspargus

Need a side dish for your Easter meal, try this.

1 - 2 bunches fresh aspargus

1/8 - 1/4 c. olive oil

1/2 - 1 tsp. lemon juice

1 clove garlic crushed, chopped

Nonstick cooking spray

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

Preheat oven to 400° F.

Spray cooking sheet with nonstick cooking spray.

Remove rubber band from asparagus bunches.

Rinse asparagus through a colander under running cold water.

Peel, rinse, cut and chop garlic clove.

Cut lemon in half with a clean knife.

 Place asparagus on a clean workboard and cut ends from asparagus.

In a clean small jar combine oil, garlic, salt, pepper, red pepper flakes.

Squeeze some lemon juice through a seive into jar. Put lid on jar and shake to mix.

Arrange asparagus on baking sheet.

Remove lid from jar and pour over asparagus.

Flip aspargus over to coat both sides and place pan in oven to cook for 15 - 30 min.  

Keep on eye on aspargus to make sure they don't burn.

Sreves 4 - 6.

Tuna Salad

This is perfect for a light lenten lunch or anytime.

15 oz. (2 cans) tuna (packed in water)

1/3 c. each: chopped celery, chopped onion

1/4 - 1/3 c. light mayo (to taste)

1/8 tsp. each: black pepper, salt

Pinch: granulated garlic

1 - 2 dill pickle spears chopped

Open cans of tuna and drain tuna through sieve.

With a clean fork, remove  dill pickle spears from pickle jar, chop and set aside.

Peel, rinse and chop onions.

Rinse and chop celery.

Combine ingredients in a mixing bowl. 

Mix well to coat mixture with mayo. 

Serve with crackers or with toasted bread as a sandwich.

Serves 4-6.

Gaelic Steak

Have a safe St. Patricks Day all!

This is perfect for St. Patrick's Day or anytime.

2  - 3 T. each: oil, butter

1 onion chopped

1 clove garlic crushed, chopped

1/8 - 1/4 tsp. each: salt, pepper
1/2 c. each:  heavy cream, sliced mushrooms
1/4 c. (4 T.)  whiskey

Place steaks into a dish.

Prick steaks with fork into both sides of them.

Season steak with salt, pepper and pour 2 T. of whiskey over them.

Cover steaks with plastic wrap and place in refrigerator to marinate steaks.

Peel onion and garlic. Smash garlic and chop both garlic and onion.

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

Add steaks and cook on 1 side for 6 - 10 min.

Flip steaks over and cook on other side for 6 - 10 min more.

Remove steaks from pan and transfer steaks to a clean dish. 

Lower heat to medium low, add rest of butter, oil, garlic, onions, mushrooms and cook for 5 - 6 min.

 

Lower heat to medium low, add cream and whiskey very carefully and cook for for a few minutes.

Return steaks to pan and cook steaks for another 3 - 5 min or until steaks are warm.

To serve:

Place steak on a clean serving dish, spoon sauce over steak.

Serves 4 - 6.