Holiday Steak

This weekend is the unofficial start of summer and grilling season.

This steak is perfect for Memorial Day Weekend or anytime.

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

1 T. each:  Worcestershire sauce, red wine vinegar 

1/4 tsp. dried parsley

Heat grill pan to medium high heat. 

Lower heat to medium,  add oil and place steak on grill pan.

Sprinkle garlic, Worcestershire sauce, salt, pepper, parsley on steak.

Pour vinegar on steak and cook on 1 side for 7 - 10 minutes. 

Turn steaks over and repeat cooking process until desired doneness.

Serves 3 - 4.

Citrus Chicken

This is perfect for dinner or anytime.

4 boneless skinless chicken thighs

2 - 3 T. oil (olive or canola)
1 - 2 T. low sodium soy sauce
Juice of 1 orange
1/4 tsp. each: black pepper, salt

Cut one orange in half. 

Heat skillet to medium high heat. 

Reduce heat to medium and add oil. 

Add chicken. 

Salt and pepper chicken on both sides. 

Pour soy sauce over chicken.

Squeeze some of the orange juice over chicken.

Cook chicken on one side for 10 min or until done.

  Turn over and squeeze remaining orange over chicken. 

Repeat cooking process for 10 min or until done. 

Serves 4.

Coronation Scones

 This is perfect for watching the coronation, Mothers Day brunch or anytime.

3 -  3  1/4  c. flour  (regular or gluten free)

2 eggs

1 c. milk

1 stick cold butter, cut into pieces

1/3 - 1/2 c. sugar (regular or dietetic)

5 tsp. baking powder

1/4 tsp. salt

1/3 - 2/3 c. blueberries

non stick cooking spray

Preheat oven to 400°. 

 Spray non cooking spray onto 1 - 2 baking sheets.

Rinse berries through colander, set aside.

Crack 1 egg into bowl and whisk slightly, set aside.

Crack other egg into a small bowl, beat slightly. 

Add milk, mix slightly.

Remove butter from refrigerator and cut into small pieces. 

In a large mixing bowl combine: 3 c. of the flour,sugar, salt, baking powder.

Add butter and incorporate into flour mixture with a pastry cutter.

Add blueberries to flour mixture.

Add egg milk mixture and work into flour until the flour is all wet. Be sure not to overwork dough. 

With very clean hands, sprinkle remaining flour onto your hands, rolling pin and work board so that dough doesn't stick. 

With your floured hands knead lightly and form dough into a ball. Place dough ball onto work board.

With a rolling pin, roll dough out to 1/2 inch thickness. 

With a clean knife, cut dough into 8 wedges and place on greased baking sheet.

Brush both sides of dough with beaten egg and place in oven. 

Bake for 15 min. approx. or until golden brown. 

Remove pan from oven when done and let cool.

Makes 8 scones.

Earth Day Salad

 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.

Chicken Lyon

 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 

Opening Day Caramel Corn

 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.

Cherry Blossom Fluff

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 For Mississippi

 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.

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.

Mad About Buffalo Sauce

This is perfect for watching March Madness, the World Baseball Classic, game day or anytime.

You can adjust the amount of hot sauce used.

1/2 c. (1 stick unsalted butter)

1/8 - 1/3 c. hot sauce

1 clove garlic, crushed, chopped 

1/4 tsp. each: salt, pepper

1/8 tsp. vinegar

Pinch red pepper flakes 

Peel, crush and chop garlic.

Heat a saucepan to medium, lower heat to medium low or low.

Combine ingredients in pan and stir sauce with a whisk for 3 - 5 min. or until butter has melted.

Remove pan from heat, let cool for a bit for pouring into a bowl.

Serves 4 - 6.

Red Carpet Ready Shrimp Cocktail

 This is perfect for your Oscar party. or anytime.

I used raw deveined shrimp but you can also use precooked shrimp too.

1 lb. shrimp 
1 lemon: juice and zest
1/4 tsp. each: salt, pepper
1/8 tsp. red pepper flakes
1 - 2 T. olive oil
1 tsp. Worcestershire sauce
1 clove garlic crushed, chopped 

3/4 c. prepared cocktail sauce

Peel, crush and chop garlic.

Zest lemon, cut lemon in half, set aside.

Combine ingredients in a bowl. 

Squeeze lemon juice over shrimp.

Toss to coat shrimp. Marinate for 15- 30 minutes in refrigerator.

Heat grill pan to medium high heat. 

Lower heat to medium, add shrimp. 

Grill shrimp on one side for 3 - 4 min or until shrimp turns pink. 

Turn shrimp over on other side for 3 - 4 min more or until it turns pink. 

If using precooked shrimp, grill shrimp on each side for 2 - 3 min. or until heated.

Thread shrimp on toothpicks.

Serve with cocktail sauce.

Serves 4

Easy Chicken Sandwich

 This is perfect for lunch or anytime.

4 boneless, skinless chicken thighs

3/4 c. flour

1 - 2 eggs

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

2 - 3 T. olive oil 

4 sandwiches buns

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

Pinch of paprika

1 tomato sliced

4 lettuce leaves

1/2 c. mayo

Rinse, slice tomato, set aside. 

Rinse, pat dry lettuce, set aside.

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

Place buns face down and toast for a couple of minutes , set aside.

In a shallow dish combine: eggs, salt, pepper, garlic, paprika. 

Mix with fork.

Pour flour in a separate dish.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.

Dredge both sides of chicken in egg.

 Dredge both sides of chicken lightly in flour. Repeat process with remaining chicken. 

Heat skillet to medium high heat, Lower heat to medium, add rest of oil. 

Add chicken to pan and cook on 1 side for 5 - 7 min. 

Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Arrange chicken, lettuce, tomato on bottom half of bun.

Spread mayo on other half of bun and top sandwich.

Serves 4

Bananas a La Foster

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

Big Game Botanas

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.

Recipe To Help Turkey

 Prayers, thoughts go out to the nation of Turkey and the Middle East who are suffering from a devastating earthquake on Monday.

 The 7. 5 magnitude earthquake left thousands dead, and many are still under rubble. 

The earthquake which took place in Turkey could be felt as far away as Syria and Israel.

The earthquake has devastated families and left many without basic needs that we sometimes take for granted. 

While we can't prevent the earthquake from happening, we are not totally powerless. 

Under the section "Pay it Forward.." of this site, are some links to organizations that are helping in relief efforts. 

Thank you for making a difference.

Ham & Cheese Hoagie

 This is perfect for lunch, watching the game or anytime.

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

4 hoagie rolls

2 - 3 T. oil

1/2 - 1 tsp. balsamic vinegar

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

1 clove garlic crushed, chopped 

Non stick cooking spray 

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

1 tomato, sliced

4 romaine lettuce leaves

Peel, rinse, crush chop garlic, set aside.

Rinse, slice tomatoes, set aside.

Rinse and pat dry lettuce leaves, set aside.

Combine oil, vinegar, salt, pepper, herbs, garlic in a measuring cup. Stir with a clean fork to mix, set aside

Preheat skillet over medium high heat, lower heat to medium, spray nonstick spray into pan.

Place hoagie rolls on skillet and toast for a few minutes.

Turn off stove and place rolls on a clean workspace.

Brush oil mixture on rolls.

Arrange ham, cheese slices, lettuce and tomatoes on bottom half of rolls.

 Top sandwiches with top half of rolls. 

Serves 4.

Empanadas

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.

Broasted Zucchini

 This is perfect as a side dish or anytime. 

2 zucchinis, sliced
non stick cooking spray
1/8 c. - 1/4 c olive oil
1/8 tsp. salt
1/4 tsp. each: black pepper, granulated garlic, lemon juice


Preheat oven to 350' F.


Spray baking sheet with non stick cooking spray.


Rinse and cut end from zucchinis.

Cut zucchinis into slices and cut slices in half, set aside.


In a clean bowl combine, salt, pepper, garlic, lemon juice. 

Adjust amount of oil as needed. 

Add zucchinis and toss to coat


Spread zucchinis on baking sheet and place in oven and bake for 25 - 30 min. 

Halfway through cooking, take baking sheet out of oven, stir zucchini slices to cook evenly until done.

Serves 4. 

Quick Chilaquiles

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.