I’ve used a grill pan but this also works on the grill too.
1 lb. steaks
1/4 - 1/2 tsp each: salt, pepper, granulated garlic
2 T. oil
Heat grill pan to medium high heat.
A Celebration Of Food: An Easy Healthy Way
I’ve used a grill pan but this also works on the grill too.
1 lb. steaks
1/4 - 1/2 tsp each: salt, pepper, granulated garlic
2 T. oil
This is perfect for dinner or anytime.
4 boneless skinless chicken thighs
2 - 3 T. oil (olive or canola)This is perfect for watching the coronation, Mothers Day brunch or anytime.
3 - 3 1/4 c. flour (regular or gluten free)
Happy Earth Day all!
For Earth Day, I decided to eat vegetarian this weekend and make a salad for dinner.
This salad is perfect for Earth Day, a light lunch, for dinner or anytime.
I used baby spinach but you can use what leafy greens you like instead.
I’ve used a clean dish towel to pat dry spinach, but you can use a salad spinner to dry spinach if preferred instead.
I’ve used almonds, but you can omit almonds if there’s a nut allergy.
I also used feta cheese but you can use bleu cheese if preferred instead.
2 - 3 c. baby spinach
1 onion sliced
1 cucumber sliced
1/3 - 1/2 c. each: feta cheese, fresh blueberries, toasted almonds (optional)
1/4 c. sunflower seeds
Rinse blueberries in a clean colander, set aside to drain.
Rinse, snip ends off and pat dry spinach.
Peel, rinse, slice onion.
Rinse, cut ends of, slice cucumber.
In a clean salad bowl, place spinach.
Arrange vegetables on top of spinach.
Top salad with the blueberries, cheese and almonds.
Sprinkle sunflower seeds on top of salad.
Serves 4.
This was inspired by a dish they served on the Titanic to 1st. class passengers.
You don’t have to be on a ship to enjoy this.
1 lb boneless skinless chicken thighs
1/4 tsp each: salt, pepper, dried parsley
1 - 2 T. each: olive oil, butter
1/3 c. each: chicken stock (low sodium), dry white wine
1 clove garlic, crushed and chopped
1/2 tsp. each: white vinegar, cornstarch
1 onion sliced into strips
Peel, rinse, chop onions and garlic.
Heat skillet to medium high heat.
Lower heat to medium, add butter and oil.
Add chicken to pan.
Sprinkle salt pepper, parsley on both sides of chicken and cook on 1 side for 7 - 10 min or until done.
Flip over and cook chicken on other side 7 - 10 min or until done.
Remove chicken from skillet and place on serving plate to let rest.
In a measuring cup, combine chicken broth and cornstarch.
Mix with a clean fork until cornstarch is dissolved.
Reduce heat to medium low, add onions, garlic and sauté onions for a few minutes.
Very carefully add wine, use a clean whisk to to stir and let wine reduce.
Add chicken broth mixture and vinegar.
Stir sauce with whisk for 5 - 8 min or until reduced.
Spoon reduced sauce over chicken.
Serves 4
It’s the Tigers home opener this week.
This is great while watching the game or anytime.
Enjoy!
5 - 6 qt. pre popped popcorn
2 c. brown sugar packed
1/2 c. white corn syrup
1 c. (2 sticks) butter
1 tsp. each: salt, baking soda, vanilla extract
Preheat oven to 250’ F.
Pop popcorn and place popped popcorn in a roasting pan, set aside.
Heat pot over medium heat. Add brown sugar, butter and corn syrup to pan.
Bring pan to a boil for 5 min., make sure to stir.
Remove from heat: add salt, vanilla and baking soda.
Pour mixture over the popcorn and stir to coat well.
Bake for 40 min or until done, stir a few times.
When finished cooking, remove popcorn carefully from oven and place on counter to cool.
Serves 10.
Spring can mean many things to many people.
One sign of spring is the blossoming of the national cherry trees in DC.
This is a great recipe whether you’re celebrating spring, the cherry trees in bloom, Easter, Passover or anytime.
I used non dairy prepared whipped cream but you can use what whipped cream you like.
1 carton (1c.) prepared whipped cream
1 can cherry pie filling
3/4 c. shredded coconut
Open can of cherry pie filling.
In a clean bowl combine ingredients, mix well.
Cover bowl with plastic wrap and place in fridge until ready to serve.
Serves 6.
Prayers, thoughts, peace for everybody dealing with the aftermath of the tornados in Mississippi and Alabama.
The tornados devastated many and left residents with homes damaged, lives lost and towns devastated.
This is perfect for your Oscar party. or anytime.
I used raw deveined shrimp but you can also use precooked shrimp too.
This is perfect for lunch or anytime.
4 boneless, skinless chicken thighs
This is a quick dessert to jazz up your Mardi Gras dinner.
I used frozen bananas but you can use fresh bananas too.
3 bananas halved
2 - 3 T. butter
1 oz. dark rum
1/4 - 1 tsp. cinnamon (adjust amount desired)
1/2 - 1 T. brown sugar
Peel and cut bananas in half if needed.
Preheat skillet to medium low heat, add butter, cinnamon and sugar.
Lower heat to low, add bananas and very carefully add rum.
Cook for 3 - 5 min or until bananas are heated.
Serves 4
This is perfect for watching the game, company or anytime.
1 bag tortilla chips
1 can refried beans
1 c. each: chopped onion, chopped bell pepper, shredded cheese, diced tomatoes
1/3 c. sliced pitted olives
1 tsp. fresh chopped cilantro or parsley
1 jalapeño chopped
1/2 c. each: sour cream, guacamole
1 c. jarred salsa (optional)
Non stick cooking spray
Preheat oven to 350’ F.
Spray baking sheet with non stick cooking spray.
Spread tortilla chips on baking sheet, set aside.
Peel, seed, rinse, chop vegetables.
In a microwave safe bowl spoon refried beans, microwave beans for 1 - 2 min. or until warm.
With a clean fork, spread a layer of beans over chips.
Top chips with your favorite fixings, place in oven for a few minutes or until cheese melts.
Keep an eye on this, so they don’t burn.
Remove chips from oven, top chips with guacamole, sour cream, cilantro, jalapeño, salsa.
Serves 4 - 6.
Prayers, thoughts go out to the nation of Turkey and the Middle East who are suffering from a devastating earthquake on Monday.
This is perfect for lunch, watching the game or anytime.
This is perfect for dinner, game day, or anytime.
1 pkg. premade pie crusts
1 lb. lean ground beef
1 - 2 c. jar salsa
2 - 3 T. olive oil
1/2 c. chopped onion
1 c. shredded cheese
non stick cooking spray
1/2 tsp. each: lime juice, granulated garlic
1/4 c. flour
1/4 tsp. each: salt, pepper, chopped jalapeño pepper
Take pie crust out of refrigerator to thaw.
Preheat oven according to package instructions.
Spray baking sheets with nonstick cooking spray.
Peel, rinse and chop onion.
Preheat skillet to medium high heat, lower heat to medium, add oil.
Add meat, salt, pepper, jalapeño, onion, garlic, salsa, lime juice to skillet and cook for 10 - 12 min., stirring occasionally.
While meat is cooking, sprinkle some flour on workspace board and on rolling pin.
Open one of the pie crusts and roll out onto work board.
Roll out dough with rolling pin.
Cut out 6 circles from dough with a round cookie cutter.
Roll out each circle.
Whem meat is finished cooking, turn off stove and with a clean spoon, spoon some of the meat into the middle of the circles.
Sprinkle some of the cheese over meat and fold over dough circles to cover meat.
Wet a clean fork and crimp edges of empanadas.
Repeat process with remaining pie crusts.
Arrange empanadas on baking sheets and place in oven to cook for 15 - 20 min.
Halfway through cooking, flip empanadas over on other side to cook.
Keep an eye on them so that they don’t burn.
Serves 4.
This is perfect as a side dish or anytime.
This is great for breakfast, brunch or anytime.
I’ve used premade salsa verde, but you can use what salsa you like.
8 eggs
1 jar salsa verde or salsa
1 each chopped: small onion, Roma tomato, avocado
1/8 - 1/4 c. each chopped: radishes, green onions
1/4 tsp. each: salt, pepper
Non stick cooking spray
1/8 tsp. hot sauce
4 c. premade tortillas chips
Peel, rinse, chop onion, place in a clean bowl set aside.
Cut avocado in half, remove pit, scoop and chop avocado.
Place avocado in bowl with onion.
Rinse, remove ends of, chop green onions and radishes, place in a clean bowl.
Rinse, chop tomato, place in bowl with onions and avocados.
Preheat skillet over medium high heat.
Lower heat and spray non stick cooking spray in pan.
Add half of salsa and add tortilla chips.
Cook chips and salsa on both sides for a couple of minutes.
Remove chips and salsa with a clean spatula and arrange chips onto 4 clean plates.
Lower heat and spray more nonstick cooking spray in pan if needed.
Crack eggs in pan.
Sprinkle salt, pepper over eggs, cook eggs to desired doneness.
Turn off stove and with spatula, arrange eggs on top of chips.
Garnish with onions, avocado, radishes, green onion, tomato, hot sauce and rest of salsa if desired.
Serves 4.