Good Luck Beans

 Soon it will be a brand New Year.

Have a blessed, happy, safe, prosperous, healthy New Year all. 

One of my New Years traditions is to have some beans on New Years Day for good luck.

I used northern beans because that’s what I had on hand but you can use what can of beans you have.

This recipe is great for the New Year or anytime, enjoy.

2 c. (1 can) northern beans drained

2  - 3 T. oil

1/3 c. onion chopped

1/4 tsp. each: salt, pepper

1/8 tsp. each: balsamic vinegar, granulated garlic

Peel, rinse, chop onions, set aside.

Open can of beans & drain beans through a sieve.

Put beans in a clean bowl, add onions.

Drizzle oil over beans, add remaining ingredients, toss to coat beans.

Cover bowl with plastic wrap, place bowl in refrigerator to chill until ready to serve. 

Serves 4.

Greek Pita Chips

This is a great recipe for a get together, game day or anytime.

4 pocket pitas
1/4 tsp. each: salt, pepper, granulated garlic

1/2 tsp. dried oregano 

1/2 c. feta cheese, cut into chunks

1/8 tsp. balsamic vinegar 
1/4 - 1/3 c. oil (adjust amount needed)
Non stick cooking spray

Ccut feta cheese into chunks, set aside.

In a measuring cup combine: oil, salt, pepper, some of the oregano, garlic, vinegar, stir to mix. 

Brush both sides of pitas with oil mixture. 

Reserve some of the oil mixture to drizzle over feta cheese.

Cut pitas into 6 - 8 wedges with a clean kitchen scissors. 

Heat skillet over medium high heat, lower heat to medium, spray skillet with non stick spray.

Add pita chips in batches and fry on 1 side for 2 - 3 min.

Flip chips over and fry on other side or 2 - 3 min more.

Keep an eye on chips so they don’t burn.

Transfer pita chips to a a paper towel lined plate to drain excess oil. 

Transfer pita chips to a serving plate, arrange feta cheese over chips.

Sprinkle remaining oregano over chips and cheese.

With a clean spoon, drizzle oil over feta cheese. 

Serves 4. 

Easy Meatballs

 This is a great recipe for dinner, a party oranytime. 

1 -  2 lb. lean ground beef (ground round)

1/4- 1/2 c. milk 

4 slices bread, torn up

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

1 can diced tomatoes

2 - 3 c. tomato sauce (optional)

1/8 tsp. red pepper flakes
1 - 2 cloves chopped and crushed garlic
1 - 2 eggs (cage free)
2 small onions, chopped

1/2 bell pepper, chopped 

2 stalks celery, chopped 

1/2 tsp. each: parsley, oregano, basil

2 -  3 T. olive oil (enough to coat pan)

Non stick cooking spray 

Preheat oven to 350’ F.

Spray baking pan with nonstick cooking spray.

Crush, peel, chop garlic.

Peel, rinse, chop onions. 

Rinse, seed, chop peppers.

Rinse, chop celery

In a mixing bowl combine meat, spices, eggs, garlic, herbs, bread, milk, vegetables.

Mix well with clean hands. 

Form meat mixture into 8 - 12 meatballs. 

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

Place meatballs in pan and brown on 1 side for 7 - 10 min approx. 

Turn meatballs over and cook on other side for 7 - 10 min. more or until brown.

Remove meatballs from pan and drain excess fat from meatballs if needed.  

Place meatballs in baking pan and pour tomatoes and sauce over meatballs. 

Place baking pan in oven.

Cook meatballs and sauce for 45 min. or until done. 

Serves 4.

Chocolate Croissants

This is perfect with coffee or anytime.

1 can refrigerated croissants

Non stick cooking spray

10 - 20 chocolate candy kisses

Preheat oven according to directions on can.

Spray non stick cooking spray on baking sheet.

Open can and spread croissants on baking sheet.

Place 1 - 2 candies in the middle of each croissant, roll dough up and into the shape of a crescent.

Place baking sheet in oven and bake for 10 - 12 min. or until croissants are done.

Keep an eye on them so they don’t burn.

Serves 4 - 5.

Oven Onions Crisps

This is perfect to top a casserole for the holidays or anytime.

 1-3 - 1/2c. flour

1/8  - 1/4 tsp. each: salt, pepper
Pinch granulated 
1 onion
Non stick cooking spray

1 egg beaten


Preheat oven to 450F'.

Spray non stick spray on baking sheet.

Peel, rinse, pat dry onion with a paper towel.

 Cut onion into rings, cut rings in half.

Crack egg into bowl, beat well. 

Put flour into bowl. Add herbs and spices.

Dredge onion in eggs and then lightly in flour.

Place onion on baking sheet and place in oven. 

Bake for 25 min. 

Halfway through cooking, flip onion. 

Cook until golden brown. Keep

Serves 4.

Busy Day Breakfast Sandwich

This is great for breakfast or anytime. 

You can use brown & serve sausage or ham.

4 english muffins

4 sausage patties or 4 pieces of ham

4 eggs

4 pieces of cheddar cheese

2 - 3 T. butter 

Non stick cooking spray

Preheat skillet to medium high heat.

Lower heat to medium and spray non stick cooking spray in pan. 

Add meat and cook for a few minutes until brown.

While meat is cooking, toast and butter English muffins.

When meat is done, drain meat on a paper towel lined plate.

Add butter to pan and crack eggs into pan. 

Cook eggs for a couple of minutes on both sides.

When eggs are cooked, use a spatula to place them on one slice of muffins side up. 

Place meat on eggs and place cheese over sausage.

Place other slice of muffin on cheese and put sandwiches on pan for a a couple of minutes to melt cheese.

Flip sandwich over and cook on other side for a few minutes more or until heated.

Serves 4.

Pepper Cheese

This my version of a southern classic. 

This is perfect for  game day or anytime.

6 oz. light cream cheese

1/3 c. shredded cheese or Colby Jack cheese

1- 2 T. light mayo or salad dressing

1/4 c. diced red or orange bell pepper

1/4 tsp. each: salt, pepper

Pinch red pepper flakes

Rinse, seed and dice bell pepper, set aside

Let cream cheese set out for a few minutes.

In a clean mixing bowl, combine ingredients. 

Mix well with a clean fork or clean wooden spoon.

Cover bowl with plastic wrap and place in refrigerator to chill until your ready to serve.

Serves 4.

 

Stove Top Tortilla Chips

 This is a great recipe for game day for anytime  

8 - 10 corn tortillas
1/8 - 1/4 tsp. each: salt, pepper (adjust to taste)
1/8 - 1/3 c. oil (adjust amount needed)
Non stick cooking spray


In a measuring cup combine: oil, salt, pepper, stir to mix. 

Brush both sides of corn tortillas with oil mixture. 

Cut corn tortillas into 6 - 8 wedges with a clean kitchen scissors. 

Heat skillet over medium high heat, lower heat to medium or medium low, spray skillet with non stick spray.

Add tortillas chips in batches and fry on 1 side for 1 - 2 min.

Flip chips over and fry on other side or 1 - 2 min more.

Keep an eye on chips so they don’t burn.

Transfer tortillas chips to a a paper towel lined plate to drain excess oil. 

Serve with your favorite salsa for dip.

Serves 6 - 8. 

Hello Again Beef Tacos

This week a made a beef roast for dinner.

I used the left over roast for tacos.

Fillings

2 c. shredded beef 

1 lime,  juiced and zested

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

1/8 tsp. red pepper flakes

1 clove crushed, chopped garlic

1 T. Worcestershire sauce

Fixings

8 corn tortillas 

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


 Peel, crush and chop garlic.

Zest lime and cut lime in half, set aside.

Place beef in a clean bowl and shred beef with clean fork or clean hands. 

Add salt, pepper, Worcestershire sauce, red pepper flakes, garlic and zest to bowl.

Squeeze lime over beef and mix with a clean fork to coat beef.

Place bowl in microwave and cook for 1 - 2 min or until heated.

Scoop beef into corn tortillas.  

Top with your favorite fixings and enjoy!

Serves 4.

Dipping Oil

This is perfect to dip bread in or drizzle over pasta.

1/3 c. oil

1/2 tsp. balsamic vinegar 

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

Pinch red pepper flakes

1 clove crushed chopped fresh garlic

Crush, peel, chop garlic, set aside.

In a clean bowl, combine ingredients, mix well with a clean fork. 

To serve:

 Pour into 4 small clean bowls, serve with nice bread.

Serves 4.

Broasted Squash Seeds

 This is the perfect time of the year for squash.

You don’t have to throw out the seeds, you can roast them.

2 c. squash seeds

1/8 c. oil

1/4- 1/2 tsp. each: salt, pepper

1/2 tsp. granulated garlic

Cut squash in half and scoop out seeds with a clean spoon. 

Place seeds in colander and rinse off.

Let drain in colander for 1 hr. 

Preheat oven to 350 F. 

In mixing bowl combine seeds, oil. 

Mix well to coat seeds.

Spread seeds on baking sheet evenly.

 Sprinkle salt, parsley, garlic on seeds on both sides of seeds.

Place seeds in oven and broast for 30 - 40 min. or until done.

Serves 4.

Recipe To Help Florida

Prayers, thoughts, peace for everybody dealing with the aftermath of Hurricane Ian.

The hurricane devastated many and left Lorida residents with homes flooded and damaged..

On the left side of the website are links to charities that are helping families.

Whatever you can do to help will be greatly appreciated. 

Thank you for helping.

Fried Tomatoes

 This is great for supper, a get together or anytime.

I’ve used roma tomatoes, but you can you use what firm tomatoes you prefer too.

4 Roma tomatoes

1 - 1 1/4 c. flour
1 - 2 eggs
2 -  3 T. oil (adjust amount needed)
1/8 - 1/4 tsp. each: salt, pepper
1/8 tsp. each: paprika, dried parsley, granulated garlic

Pinch each: turmeric, red pepper flakes 

In a bowl crack 1 egg, half of salt, pepper. 

Beat with a fork to mix.

Rinse tomatoes, pat dry with a paper towel.

Cut tomatoes into slices.

In a bowl combine flour, the rest of salt, pepper, herbs and spices.

Dredge tomatoes on both sides with the egg.

Dredge tomatoes lightly on both sides with flour.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Cook tomatoes in batches on one side for 3 - 5 minutes.

Flip over and cook tomatoes on other side for 3 - 5 minutes or until golden brown.

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

Serves 4.

Simply Gazpacho

Gazpacho is a vegetable soup that is made with fresh tomatoes. 

I used canned diced tomatoes, but you can use fresh tomatoes if desired instead.

 Enjoy!

4 c. ( 2 cans) diced tomatoes
1 clove garlic (crushed and chopped)
1/4 tsp. pepper
1/8 - 1/4 tsp. salt (optional)
1/2 cucumber chopped
1/ 8 c. green onion chopped
1 each: roma tomato chopped, onion choppef, bell pepper chopped
1/2 tsp. diced jalapeno pepper (optional)

1/8 - 1/4 c. olive oil

1 T. red wine vinegar

Trim ends from and cut cucumber in half lengthwise, chop and place in blender. 

Rinse, prepare remaining vegetables and add to blender too. 

Open up canned tomatoes, add to vegetables. 

Add vinegar to blender.

Turn on blender to purée for 15 - 20 sec or until blended.

Remove lid from blender, add oil.

 Blend soup for 15 - 20 seconds more until smooth.

Pour soup into a clean serving bowl and chill in refrigerator until ready to serve.

Makes 4 servings.

Jam Sandwich

Prayers, thoughts, peace, love for Great Britain.

This recipe is inspired by and in tribute to Her Majesty Queen Elizabeth 2.

This is perfect for a quick breakfast, teatime or anytime.

This was one of her favorites. 

8 slices of bread

2 T. butter

1/4 c. jam

Place 2 pieces of bread in toaster, toast bread.

Remove bread from toaster and butter 1 side of the bread.

Spread jam on 1 piece of toast and place the other piece of bread buttered side down on top of jam.

Cut sandwich into 4ths.

Repeat process with remaining slices of bread.

Serves 4.

Recipe To Help Mississippi

 Access to clean safe water is a right.

Prayers, thoughts, peace for everybody dealing with the aftermath of the flooding and water crisis in Mississippi.

The flooding in Mississippi devastated many and left Jackson residents with no access to clean safe water.

On the left side of the website are links to charities that are helping families.

Whatever you can do to help will be greatly appreciated. 

Thank you for helping.

Honey Yogurt

This is perfect for breakfast, an after school snack or anytime. 

4 c. (1 container) plain low-fat Greek yogurt

1/2 - 2 T. honey

1/4 - 1/2 tsp. vanilla extract

1 c. fresh blueberries

In a mixing bowl combine yogurt, honey, vanilla. Stir with clean fork to mix. 

Cover bowl with plastic wrap and place in refrigerator until ready to serve. 

To serve:

You can spoon yogurt into bowls and top yogurt with berries.

Serves 4.

Greek Salad

 This salad is perfect for late summer or anytime.

1 medium head romaine lettuce, torn
1/2 c. each; sliced cucumber, chopped red onion, chopped tomatoes, pitted olives

1/4 c. sliced beets 

1 - 2 oz. feta cheese, chopped

Rinse lettuce under water and dry with clean dish towel, set aside. 

You can even use a salad spinner to dry lettuce, if desired. 

 Rinse tomatoes and cucumbers.

Peel, rinse onions.

Chop vegetables and feta cheese. 

Open can of beets, drain and set aside.

Combine lettuce, vegetables into a salad bowl.

Pitt olives if needed, set aside.

Arrange beets olives, cheese on salad, toss.

Refrigerate until ready to serve.

Serves 4- 6

Poached Perch

 This is perfect for a summer dinner or anytime.

1 lb. perch fillets

1/4 tsp. each: salt, pepper

1/2 c. each: white wine, water

1/4 c. shallots

1 - 2 T. each: butter, oil

1 clove, garlic crushed, chopped

Peel, rinse, chop shallots.

Peel, rinse, crush, chop garlic.

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

Add perch and cook on 1 side for a few minutes.

Flip fish over and cook on other side for a few minutes more.

Transfer fish to a clean dish.

Add wine, water, salt, pepper, garlic to the skillet. 

Carefully add perch back to the skillet and simmer for 10 minutes or until perch is cooked.

Remove perch from liquid with a slotted spoon or spatula and place on a clean serving dish.

Reduce heat and let liquid reduce for a few minutes.

Drizzle liquid with a clean spoon over perch.

Serves 4.

Banana Splits

 This is perfect for summer or anytime.

I’ve used sliced strawberries, but you can use with berries you like.

4 bananas

1 c. each: chopped strawberries, chopped fresh pineapple

3/4 c. chopped nuts
4 - 6  T. Chocolate sauce
Low fat whipped cream
2 - 3 c. Ice cream 

Rinse, remove stems from strawberries. 

Cut strawberries into slices and place in a small clean bowl, set aside.

Open up a small can of pineapple, drain liquid, set aside.

Open up a jar of your favorite crushed nuts, set aside.

Peel bananas. Slice bananas in half lengthwise.

Place bananas in 4 clean dessert dishes. 

Arrange 2 scoops of your favorite ice cream over bananas.

Top banana splits with your favorite toppings.

Serves 4.

Grilled Salmon

 This is perfect for summer or anytime.

4 salmon fillets

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

2 - 3 T. oil

1 - 2 T. balsamic vinegar 

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

Add salmon to pan, sprinkle salt, pepper and garlic on both sides of fish.

Grill salmon on 1 side for 5 - 8 min. 

While fish is cooking, spoon some of the vinegar over the fish. 

Flip fish on other side and cook fish for 5 - 8 min more. Spoon some of the vinegar on top of fish.

When salmon is finished cooking, turn off stove and let fish rest for a few minutes before serving.

Serves 4.

Chicken Kabobs

 This is perfect for the 4th of July, summer, tailgating, game day or anytime.

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

1 1/2 - 2 lb. boneless skinless chicken thighs

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 chicken into 1 - 2 inch (36) pieces and place into a clean bowl.

Pour oil mixture over chicken and toss to coat. 

Cover bowl with plastic wrap and place in refrigerator to marinate for a few 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).

Lemon Granita

This is perfect for summer or anytime.

 Enjoy!

2 c. cold water

1/4 - 1/3 c. sweetener (optional)
1/2 c. fresh lemon juice

Cut lemons in half, juice lemons into a cup, set aside in fridge.

Bring water to boil over high heat.

Reduce heat to medium high, add sweetner and stir until dissolved about 2- 5 minutes. 

Set aside to let cool for 20 - 30 min.

Pour juice through a strainer into pan with water. 

Mix well with a fork. Pour mixture into a meatloaf pan. 

Run fork through liquid a few times.

Cover with plastic wrap, and put in freezer.

40 minutes into freezing, take pan out of freezer and run fork through liquid a few times.

Put back in freezer. 

Repeat the process every 40 minutes for 3 - 4 hours or until done. 

This will keep the mixture from freezing solid.

Serves 4 approx.

Simply Steak

Happy Fathers Day all!

 This is great way to honor dad on Fathers Day or anytime. 

I’ve used a grill pan but this also works on the grill or under the broiler too.

4 steaks

1/4 tsp each: salt, pepper, granulated garlic

1 - 2 T. oil

1 T. Worcestershire sauce


Place steaks in a shallow baking dish.

Drizzle Worcestershire sauce & oil over both sides of steaks.

Sprinkle salt, pepper, garlic over both sides of steaks.

 Cover steak and let marinate in fridge for a few hours.

Heat grill pan to medium high heat. 

Lower heat to medium and place steak on grill pan and cook on 1 side for 5 - 10 minutes. 

Turn steaks over and repeat cooking process until desired doneness.

Serves 4

Keto Meatballs

This is a great recipe if you are following a Keto diet, want to reduce carbs or anytime. 

Ground round was used, feel free to use what ground beef  you like.

 2 lb. lean beef (ground round)
1/4 tsp. each; salt, pepper

1 can each: diced tomatoes, tomato sauce
1/8 tsp. red pepper flakes
1 - 2 cloves chopped and crushed garlic
1 - 2 eggs (cage free) or egg substitute (adjust amount needed)
1/3 c. each: diced onion, bell peppers (adjust amount needed)
1/2 tsp. each: parsley, oregano, basil
2 -  3 T. oil (enough to coat pan)

Non stick cooking spray 

Preheat oven to 350’ F.

Spray baking pan with nonstick cooking spray.

Crush, peel, chop garlic.

Peel, rinse, chop onions. 

Rinse, seed, chop peppers.

Crack eggs into a clean small bowl. 

In a mixing bowl combine meat, spices, eggs, garlic, herbs, vegetables.

Mix well with clean hands. 

Form meat mixture into 8 meatballs. 

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

Place meatballs in pan and brown on 1 side for 7 - 10 min approx. 

Turn meatballs over and brown on other side for 7 - 10 min. more or until brown.

Remove meatballs from pan and drain excess fat from meatballs if needed.  

Place meatballs in baking pan and pour tomatoes and sauce over meatballs. 

Cover baking pan with foil and place in oven.

Cook meatballs and sauce for 30 - 40 min. or until done. 

Serves 4.

Tajin

This is perfect as a spice rub or on fruit as a spicy snack.

2 - 3 T.  chili powder

1/4 tsp. salt

1/2 tsp. each:  lime zest, onion powder 

In a small bowl combine: chili powder, salt, onion powder.

Zest lime in bowl and stir with a clean fork to mix. 

Carefully spoon tajin in a clean salt shaker.

Serves 6.

Prayers,Thoughts For Uvalde

No words right now, heartbroken.

19 innocent little ones were taken from the world too soon.

No new recipe posted for this week.

Prayers, thoughts, peace, love for Uvalde.

Thai Beef Bowl

This is perfect for leftovers or anytime.

1 bag boil in bag rice

3 c. water

2 - 3 c. cooked beef, cut into chunks 

1 - 2  T. each: low sodium soy sauce, seseme seeds

Lime zest

1 tsp. each: seseme oil, lime juice

1 c. each: chopped onions, sliced snow peas

1/3 c. each: sliced green onions, peanuts

1/8 - 1/4 tsp. salt, pepper, fresh or dried parsley, basil

pinch each: red pepper flakes, turmeric

1 T. olive oil

1 clove garlic crushed, chopped

Remove beef from refrigerator and chop.

Slice lime in half set aside.

Peel, rinse, crush, chop garlic, set aside.

Peel, rinse, and chop onions.

Rinse & chop snow peas, green onions, set aside.

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

Add beef, garlic, parsley, soy sauce, seseme oil, spices to pan, cook for 5 - 8 min., stirring occasionally.

Squeeze some of the lime over the beef.

Remove bowl 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:

In 4 clean bowls, scoop rice into bottom of the bowls. 

Arrange beef over rice and top with your toppings.

Serves 4.

Chicken Tostadas

 This is perfect for a spring supper or anytime. 

2 - 3 c. sliced cooked chicken 

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

 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Cut chicken into slices.

Combine: some of the oil, herbs, salt, pepper, chicken, lime juice, tequila, Worcestershire sauce. 

Toss to coat chicken. Marinate for 1 hr. in refrigerator.

Heat saute pan to medium high heat, lower heat to medium and add some of the oil. 

Fry 1 of the tortilla on 1 side for 1 - 3 min. Turn over tortilla and fry for 1- 3 min more or until crisp. 

Repeat process with remaining tortillas. Add more oil if needed. 

Open up can of beans and drain liquid.

Pour beans into bowl. add oil, heat on microwave for 1 to 3 min.or until warm.

 Remove beans from microwave, set aside. 

Heat skillet medium high heat. 

Lower heat to medium, and add chicken. Cook chicken for a few minutes or until heated.

To serve:  spoon some beans onto tortilla. Spoon some chicken onto tortillas. 

Top with your favorite toppings, and enjoy.

Serves 4 - 6.

Poached Salmon

This is perfect for a Mothers Day dinner or anytime.

1 lb. salmon fillets

1/4 tsp. each: salt, pepper

1/2 - 2/3 c. each: white wine, water

1/3 c. chopped leeks, chopped onions

1/4 c. shallots

1 tsp. fresh or dried dill

1 clove, garlic crushed, chopped

Peel, rinse, chop shallots, onions.

Peel, rinse, crush, chop garlic.

Cut ends of, rinse, chop leeks and fresh dill.

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

Add wine, water, fish, vegetables, salt, pepper, garlic, dill to the skillet and simmer for 15 minutes or until salmon is cooked.

Remove salmon from liquid.

Serves 4.

Draft Day Pepper Poppers

 This is perfect while watching the draft, game night or anytime.

I’ve used jalapeños, but you can use poblano peppers or mild peppers instead.

8 whole jalapeños 

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

1 package each: shredded cheese, cream cheese

pinch each: red pepper flakes, granulated garlic

Non stick cooking spray

Preheat oven to 350’ F. 

Spray 1 - 2 baking sheets with non stick spray.

Rinse, cut jalapeños in half lengthwise, remove seeds from jalapeños, set aside.

In a bowl combine cream cheese, salt, pepper, garlic, pepper flakes, parsley, stir with a clean fork to mix.

Arrange jalapeño halves on baking sheets.

With a clean spoon, put cream cheese mixture into a clean baggie.

Snip 1 end of baggie and pipe cream cheese into jalapeño halves.

Top jalapeños halves with cheese and place into oven for 10 - 12 min. or until done.

Keep an eye on the peppers to make sure they don’t burn.

Remove baking sheets from oven,  turn off oven and let cool for a few minutes.

Serve with ranch dressing or your favorite dipping sauce.

 Serves 4.

Easy Steamed Spinach

This is a perfect as a side dish or anytime.

2 - 3 c. fresh spinach

1 - 2 c. water

1/4 tsp. each: salt, pepper

1 T. butter

Rinse spinach through a colander and snip ends. 

Run cold water for a few seconds and put water in a clean pot.

Turn on stove to medium high heat, lower heat to medium and put pot with the water on stove.

Add spinach, salt, pepper to pot. 

Place lid on pot and steam spinach for 8 minutes.

Remove lid from pot, turn off stove.  Let spinach set for a few minutes. 

Drain excess water from pan if needed.

Add butter to spinach and stir. 

Serves 4 - 6.

Game Day Grilled Sausage

This is perfect for watching baseball or anytime. 

I’ve used pre cooked sausages but you can use what sausages you like.

4 stadium kielbasa sausages

1 sliced onion

4 hot buns

1 - 2 T. oil

Mustard, ketchup, relish

Peel, rinse and slice onion.

Heat a grill pan to medium high heat. 

Lower heat to medium, add oil.

Add sausages, onion to grill pan. 

Cook for 5 - 8 min on 1 side.

Turn sausages and onion over and cook on other side for 5 - 8 min more or until done.  

Turn off stove, remove sausages from skillet and place sausages in buns. 

Top sausages with cooked onion and your favorite condiments.

Serves 4. 

Spring Stir Fry

This is perfect for Lent or anytime.

1 - 1  1/2 lb thawed shrimp

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

1/4 tsp. sliced fresh ginger 

3 T. olive oil

1 - 2 T. low sodium soy sauce

1 each chopped: bell pepper, onion 

1/3 c. sliced green onions

1 c. each: snow peas, sliced carrots, sliced mushrooms, chopped zucchini 

1/4 - 1/3 c. cold water

1 tsp. corn starch

1 -2 clove garlic, peeled, crushed, chopped

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, garlic,  1 T. soy sauce, 1 T. oil., ginger, garlic.

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.

Rinse, chop zucchini.

Place vegetables in a clean bowl.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Add shrimp and cook until shrimp turns pink on both sides 3 - 4 min. on both sides.

Remove shrimp and place on a clean plate.

Add vegetables and cook for 5 - 10 min. 

Add shrimp back to pan. 

In a clean cup combine water, cornstarch.

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 more.

Serves 4.

Sass And Spice Mayo

Spring is here and soon it will be time for picnics, parties, Easter, barbecues, getting together outdoors.

This is a great way to add spice to your next gathering, sandwich or salad. 

You can adjust the amount of spice desired.

1 c. light mayo

1/4 - 2 tsp. hot sauce 

In a clean bowl, combine light mayo and hot sauce, mix with a clean fork.

Spoon mayo into a clean jar, screw lid on jar and place in refrigerator until ready to use.

Serves 16 (1 T.).