Thursday, September 23, 2021

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.

Thursday, September 16, 2021

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.





Thursday, September 9, 2021

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.










Thursday, September 2, 2021

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. 

Friday, August 27, 2021

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.

Saturday, August 21, 2021

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.

Friday, August 13, 2021

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.



 

Monday, August 2, 2021

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. 

Wednesday, July 28, 2021

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.








Saturday, July 24, 2021

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.

Wednesday, July 14, 2021

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

C
hill 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.

Wednesday, July 7, 2021

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.

Thursday, July 1, 2021

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.

Thursday, June 24, 2021

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.

Saturday, June 19, 2021

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.

Friday, June 11, 2021

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. 

Thursday, June 3, 2021

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).

Friday, May 28, 2021

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.



Thursday, May 20, 2021

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. 

Saturday, May 15, 2021

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.










Wednesday, May 5, 2021

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.

Thursday, April 29, 2021

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. 




Thursday, April 22, 2021

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.


Friday, April 16, 2021

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.

Thursday, April 8, 2021

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.









Thursday, April 1, 2021

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.






Thursday, March 25, 2021

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.

Wednesday, March 17, 2021

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.

Saturday, March 13, 2021

Strawberry Banana Yogurt

2 - 3 c. reduced fat greek yogurt
1/8 1 tsp. sweetner (optional)
1 banana peeled and chopped 
1 drop vanilla extract (optional)

Rinse berries through a strainer under running cold water.

Rinse strawberries, remove stem and cut into 3rds.

Peel banana and chop.

In a bowl place yogurt, desired amount of sweetener, strawberries , banana, vanilla extract. Stir to mix.

Place in refrigerator until ready to serve.

Serves 4.

Thursday, March 4, 2021

Spring Break Paloma

Spring break begins soon.

It's considered a rite of passage for many college & high school students.

One destination for spring breakers is Mexico.

If you can't get away for spring break this year, you can still enjoy this Mexican cocktail.

I've used bottled grapefruit juice, but you can use fresh grapefruit juice if desired.

4 - 6 oz. tequila 
4 c. prepared grapefruit juice
1 oz. triple sec
1 liter bottle (32 oz. approx.) club soda 
Ice
1 T. (enough to coat rims of glasses) Salt
Orange food coloring

In the bottom of a clean pitcher, place ice. 

Combine grapefruit juice, tequila and triple sec over the ice.

Pour club soda into pitcher.

Stir to mix with a wooden spoon and place into refrigerator until ready to serve.

Just before serving:

Pour salt into a small clean bowl.

Add one to two drops of food coloring, stir to mix.

Sprinkle salt onto a clean plate.

Wet the rims of 4 clean glasses with a clean napkin.

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

Place glasses in freezer to chill for a few minutes.

Remove glasses from freezer and pour cocktail into glasses.

Serves 4.


Thursday, February 25, 2021

Patty Melt

This is perfect for lunch or anytime.

I used swiss cheese but you can use what cheese you like.

1 lb. lean ground beef
8 slices each: bread
4 slices each: swiss cheese
1/8 - 1/4 c. butter
Non stick cooking spray
1 onion sliced
1/8 - 1/4 tsp. each: salt, pepper
1 T. oil

Remove meat from refrigerator and shape meat into patties. 

Sprinkle salt and pepper on both sides of hamburger, set aside for a few minutes.

Remove stick of butter from refrigerator and let it set out for a few minutes to soften.

Remove cheese from refrigerator.

Peel, rinse, slice onions, set aside on a plate.

Preheat grill pan to medium to high heat.

Lower heat to medium and spray pan with nonstick cooking spray.

Add hamburger patties and cook on 1 side for 5 - 8 min.

Turn hamburger over and cook on other side for 5 - 8 min. more.

Remove patties from pan, lower heat and add oil. 

Add onions, grill onions for a few minutes.

While hamburgers, onions are cooking, toast bread slices. 

Remove bread from toasters and butter both sides of bread, set aside.

Place the buttered side up of 4 slices of bread on a clean work area or cutting board.

When onions are done, remove onions.

Place bread slices in pan, top bread with burgers.

Layer cheese, onions on the burger and grill on 1 side for a few minutes or until cheese is melted.

Top burgers with with remaining bread slices.

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

Makes 4 servings.

Saturday, February 20, 2021

6 Ingredient Naan

This is perfect for lunch or anytime.

1 1/4 c. flour
1 c. plain lowfat yogurt
1 tsp. baking powder
pinch each: salt, pepper
1 - 2 T. oil 

Combine 1 c. of the flour, baking powder, salt, pepper, yogurt together in a medium bowl and mix.

Knead dough and divide into 6 balls. 

Sprinkle some flour onto your workspace and rolling pin.

Roll out 1 dough ball, and brush both sides of rolled out dough with oil.

 Repeat process with remaining dough balls.

Preheat skillet to medium high heat, reduce heat to medium low.

 Add oil sparingly to coat bottom of pan. 

Place flatbread in skillet and fry on 1 side for 1 - 3 minutes. 

Flip bread on other side and cook for 1 - 3 min more.

Makes 6 flatbreads.

 

Friday, February 12, 2021

Shrimp Stir Fry

Happy Lunar New Year!

This is perfect for the New Year or anytime.

I've used pre-cooked shrimp.

You can also use fresh shrimp, make sure they are peeled, deveined, rinsed.

1 - 1  1/2 lb thawed shrimp
Pinch red pepper flakes
1/8 - 1/4 tsp. each: salt, pepper
1/8 tsp. sliced fresh ginger 
3 T. olive oil
1 T. low sodium soy sauce
1 each chopped: bell pepper, onion 
1/8 c. sliced green onions
3/4 c. each: snow peas, water chestnuts, sliced carrots, sliced mushrooms
1/4 - 1/3 c. cold water
1 tsp. corn starch
1 clove garlic, peeled, crushed, chopped
2 T. sake, divided

Slice fresh ginger.

Peel, rinse, crush and chop garlic.

Peel, devein, rinse shrimp if needed.

If you're using pre-cooked cooked, omit step.

In a bowl combine shrimp, salt, pepper, red pepper flakes, garlic, soy sauce, 1 T. sake, 1 T. oil., ginger.

Toss mixture to coat shrimp 

Cover shrimp, place in refrigerator to marinate for a few hrs.

Peel, rinse, chop onion.

Rinse, seed, chop pepper.

Rinse, cut ends off, chop carrots and green onions.

Rinse, snip ends off snow peas and cut in half.

Rinse, slice mushrooms.

Open can of water chestnuts, drain cut water chestnuts in half.

Place vegetables in a clean bowl.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Add vegetables and cook for 6 - 10 min. 

Add shimp into skillet and cook for a few of minutes more.

In a cup combine water, cornstarch, rest of sake. 

Stir with a fork to mix.

Push vegetables and meat to the side of pan, pour water mixture in center of skillet. 

Stir to coat and let cook for a few minutes.

Remove skillet from heat and sprinkle green onions over shrimp before serving.

Serves 4 - 6.











Friday, February 5, 2021

Hoagie Pizzas

Football fans are you ready for Sunday's big game this is perfect for watching a game, company or anytime.

4 hoagie rolls
1/2 - 3/4 c. each: pizza sauce, shredded mozzarella cheese, chopped bell pepper, chopped onion, sliced halved pepperoni, chopped mushrooms, chopped tomatoes
1/8 - 1/4 c each: chopped olives, chopped anchovies, chopped ham, olive oil
Non stick cooking spray
1 - 2 cloves crushed, chopped garlic
1/4 tsp. each: basil, parsley, oregano
1/8 tsp each: salt, pepper, lemon juice
pinch red pepper flakes

Preheat oven to 350 F.

Rinse, peel, seed, chop vegetables and garlic.

Slice pepperoni. 

Chop ham, anchovies and olives. 

Spray cooking spray on 2 baking sheets.

Split hoagie rolls in 1/2, place open side up on baking sheet.


In a measuring cup, mix together oil, juice, salt, pepper, herbs with a clean fork. 

With a pastry brush, spread oil mixture on top of the pizza.

Place open side of hoagie rolls down on baking sheet and broil for 2 - 5 minutes. 

Remove pan from oven and turn rolls over.

With a clean spoon, spread tomato sauce over rolls.

Put whatever toppings you want on your pizza. 

When finished, place pizzas in oven to cook for 10 - 15 min. or until done. 

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

Serves 8.

Friday, January 29, 2021

Cauliflower Soup

This is perfect for winter or anytime.

1 bunch cleaned, finely chopped cauliflower 
1/4 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 
1 onion chopped
1/3 c. reduced fat
 sour cream

Rinse, cut ends and break apart cauliflower florets. 

Peel, rinse, chop onions.

Bring a pan to boil, add cauliflower .

Boil cauliflower in water approx. 2- 5 min., remove pan from heat. 

Drain water from cauliflower, set aside.

Make a roux by melting butter over medium heat.

Add the chopped onion in the melted butter.

Add flour, stir until thickened. 

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

Finely chop and add cauliflower. 

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.

Thursday, January 21, 2021

Cafe Cortado

A cortado is equal parts milk to coffee.

This is great for winter mornings or anytime.

2 - 3 c. espresso or strong coffee
1/8 - 1 tsp. sugar (optional)
1/2 - 1 1/2 c. milk

Brew coffee to desired strength according to coffee makers instructions.

Sweeten brewed coffee to taste, if desired. 

In a microwave safe measuring cup, pour milk.

Microwave on high for  30 - 45 seconds.

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

Remove milk from microwave and pour over coffee.

Serves 4.

Monday, January 11, 2021

Hot Toddy

Happy National Hot Toddy Day!

This is perfect for winter or anytime.

I've used decaffeinated tea, but you can use regular tea instead.

2  - 3 c. cold water
1 large tea bag
1 - 1 1/2 oz. whiskey
1 tsp. honey

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 bag in kettle.

Steep tea for a few minutes to desired strength.

In the bottom of a clean coffee mug pour whiskey. Top off whiskey with tea and sweeten with honey to taste, stir with a clean spoon.

Serves 1.


Wednesday, January 6, 2021

Caprese Salad

This is great as a quick salad or anytime.

I've use balsamic vinegar but if you don't have that you can use red wine vinegar instead.

You can also adjust the amount of oil used.

Enjoy!

2 roma tomatoes sliced
1/4 c. fresh basil
1/8 - 1/4 c. olive oil
1/2 - 1 tsp. balsamic vinegar
1 clove garlic, crushed chopped
1/8 - 1/4 tsp. each: salt & pepper
1 c. mozarella sliced 

Rinse and slice tomatoes, set aside.

Rinse and remove stems from basil, set aside.

Remove mozzarella from package, slice and set aside.

Peel, rinse, crush, chop garlic.

In a clean cup combine: oil, vinegar, salt, pepper, garlic, mix with a clean fork.

Arrange tomato slices, mozzarella slices, basil onto 4 clean plates and drizzle oil mixture over the slices with a clean spoon.

Serves 4.