Mini Blueberry Tarts

There are perfect for the holidays or anytime.

anytime.

I used fresh blueberries but you can use frozen blueberries, if needed.

I used a large muffin tin (6 muffins), but if you're going to use a regular muffin tin (12 muffins) don't put a top crust on the pies.

2 c. blueberries

1/8 c. butter, cut up
1 /8 - 1/3 c. sugar
Non stick cooking spray
1 pkg. pie crusts

1/8 - 1/3 c. flour (enough to dust work board and rolling pin)

Preheat oven to 350 F'.

Spray a muffin tin with non stick cooking spray.

Rinse blueberries. 

In a clean bowl add berries and sugar, mix. 

With clean hands sprinkle some flour on work board and rolling pin.

Roll dough out to desired thickness. 

Put the rim of a large clean glass on pie crusts to cut out 12 circles.

 Place 1 of the crusts in each of the muffin tins.

Remove butter from refrigerator and cut into pieces.

Spoon blueberries in muffin tins and add butter into each of the muffin tins.

Top each pie with remaining crusts.

 Use a clean fork to prick the crust. 

Place in oven and bake for 20 - 30 min. or until done.

Serves 6 mini pies.

Recipe To Help Malibu

Prayers, thoughts, peace for Malibu.

Once again wildfires are devastating Southern California.

The Franklin fire has destroyed several buildings and has forced thousands to evacuate, flee their homes.

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

These are some organizations that are helping with the wildfire relief. 

Whatever you can do to help will be greatly appreciated.

Thank you for being the difference.

Buffalo Chicken Sliders

 This is perfect for watching the Lions, the playoffs or anytime.

1 lb. boneless skinless chicken thighs

1/2 c. premade buffalo sauce

3/4 - 1 c. flour

1 - 2 eggs

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

pinch red pepper flakes

2 - 3 T. each: butter, olive oil 

1 package Hawaiian rolls 

On a clean cutting board cut chicken into fourths and place into a clean bowl, set aside.

In a clean bowl, combine flour, red pepper flakes, half of garlic, salt, pepper. 

Mix with a clean fork, set aside.

Crack egg into a clean bowl, add rest of salt, pepper, garlic. 

Mix with a clean fork, set aside.

Melt butter in a microwave safe bowl for a few seconds. 

Remove butter from microwave carefully. 

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

Split rolls in half, brush rolls with butter and place bread face side down for a few seconds to toast. 

Remove rolls from skillet and set aside. 

Dip chicken pieces into eggs to coat on both sides and dredge both sides of chicken in flour. 

Heat skillet to medium if needed and add oil. 

Add chicken to skillet and fry chicken in batches on 1 side for a few minutes.

Flip chicken over and fry on other side for a few minutes more. 

When ready to serve:

With a clean pastry brush, brush buffalo sauce on top half of rolls.

Arrange chicken on rolls and top chicken with the top half of rolls.

Serves 6.

Greek Mashed Potatoes

This is perfect for Thanksgiving or anytime.

 6 medium potatoes (rinsed and quartered)

1/2 - 3/ 4 c. milk (skim or low fat)

2 - 3 T. butter to taste
1/4 tsp. each: salt, pepper, parsley
1 - 2 cloves garlic (crushed and chopped)

1/4 - 1/2 c.  plain greek yogurt

Rinse potatoes and cut into quarters. 

Place potatoes in pot with water, boil for 20 minutes or until done.

Peel, crush, chop garlic.

Put milk and garlic into microwave safe cup and microwave for 1 - 2 minutes or until warm.

Drain water from potatoes in colander.

Transfer potatoes back to pot. 

Mash with potato masher. 

While mashing add butter, salt, pepper, parsley, yogurt and milk. 

You can adjust the yogurt, milk to the desired consistency of potatoes. 

Mash until smooth.

Serves 6.

Slow Cooker Chicken Soup

 This is perfect for a cold day or anytime.

I used boneless skinless chicken breasts, but you can use chicken thighs too.

2 boneless chicken breasts

non stick cooking spray

1 onion chopped

2 stalks celery chopped

6 c. low sodium chicken broth

2 potatoes chopped

1/3 c. baby carrots chopped

1/3 tsp. each: salt, pepper, dried parsley

1/8 tsp. red pepper flakes

2 cloves garlic crushed, chopped

2 - 3 T. olive oil

Preheat slow cooker to 375’ F.

Spray nonstick spray in bottom of cooker.

Place chicken in cooker, sprinkle both sides with salt & pepper.

Put lid on cooker & cook chicken on one side for 10 min. 

While chicken is cooking, peel, rinse and chop onion.

Place onion in clean bowl. 

Rinse, cut end from, chop carrots  

Place in bowl with onion.

Remove lid from cooker, flip chicken over, place lid bank on cooker and cook on other side for 10 min. more.

While chicken is cooking on other side, cut ends from ,  chop potatoes and celery.

Remove lid from cooker, remove chicken from cooker, place on a clean plate and let rest for a few minutes. 

Pour olive oil in bottom of pan, add vegetables and sauté vegetables for a few minutes, stirring occasionally. 

Transfer chicken to a clean cutting board, chop chicken and place in a clean bowl. 

Crush, peel and chop garlic. 

Remove lid from cooker, add chicken to cooker, pour in chicken broth. 

Add garlic, pepper flakes and parsley to soup. 

Place lid back on pan, reduce heat and cook for 30 min. more or until done. 

Serves 6.

Oven Ready Pork Chops

 This is perfect for fall or anytime.

4 pork chops

2 eggs

1 - 1 1/4 c.  bread crumbs

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

Nonstick cooking spray 

Crack 2 egg in a clean shallow dish.

Add half of salt, pepper, garlic. Mix with a clean fork.

Pour breadcrumbs in a separate dish add garlic, rest of salt, pepper.

Dredge both sides of a pork chop in eggs

Dredge both sides of chop in bread crumbs. 

Repeat process with remaining pork chops. 

Heat skillet to medium high heat.

Lower heat to medium, spray nonstick spray on skillet 

Add chops to pan and brown on 1 side for 8 min. 

Flip over and cook chops on other side for 8 min more or until done.

Place chops on baking sheet, place sheet in oven. 

Cook pork chops for 25 minutes or still done.

Remove pork chops from oven, place on serving plate to let rest.

Serves 4.

Recipe To Save Democracy

 Wanna make a difference for our country? 

One of the many ways is to vote!

In 2024, history will be made.

Many Americans will go to the polls to cast their ballots for president.

This will be considered by many to be one of the most important and closest elections in our recent history.

Voters will also be voting on state legislatures candidates, county races, university board races, ballot proposals, local school board races and judges too.

The polls on Election Day will be open from 7 am. - 8  pm. 

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

Also remember to vote on the front, the back of the ballot and proposals too!

If you voted absentee, there’s still time to turn in your ballot.

Thanks for being the difference.

For election information: 

http://www.vote411.org/

https://mvic.sos.state.mi.us/

Harvest Soup

This is perfect for fall or anytime.

I’ve used red bell peppers, but you can use a green pepper too and even a mild hot pepper too. 

2 Roma tomatoes, cut into fourths

1 bell pepper, seeded, cut into fourths

1 onion, peeled cut into quarters

20 - 30 baby carrots

2 cloves garlic peeled and crushed

1/3 tsp. each: salt, pepper

non stick cooking spray

2 tsp. flour

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 350 F’

Spray cooking sheet with non stick spray.

Rinse, seed and cut pepper into quarters. 

Peel, rinse, cut onions into quarters.

Rinse, cut tomatoes into quarters. 

Rinse carrots through a colander.

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle salt, pepper over vegetables and place vegetables in oven to cook for 20 min.

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, oil, add flour and stir to make a roux.

Remove vegetables from oven carefully.

Add vegetables, cook for 15 - 20 min, stirring occasionally. 

Add broth to vegetables, cover pot with lid and cook for 10 - 15 min. more.

 Turn off stove, remove pot from heat and use an immersion blender and blend soup.

Add sour cream to soup and blend a few seconds more or until soup is blended.

Serves 4 - 6.

Recipe To Help Stop Hunger

Food’s a human right. 

Everybody deserves to have access to food.

Today’s World Food Day.

It’s a day that’s set aside to bring the awareness of hunger and food insecurity. 

When most of us get hungry, all we have to do is go to the kitchen to get something to eat. 

Many of us can also get groceries, go to a restaurant or order delivery.

There are some who are unfortunate around the world, they don't have that luxury.

Whether hunger’s taking place halfway around the world, on the next block, or next door, it affects everyone.  

1 in 6 Americans go hungry.

Around the world, 773 million don’t know when their next meal will be. 

On the side of this site, are some links to organizations that are working to eradicate hunger. 

By getting involved you are helping others and maybe someone you know.

You can also find a local food bank or charity and donate there too.

Thank you for being a difference and paying it forward.

Recipe To Help Hurricane Milton Survivors

Prayers, thoughts for everybody who were in the path of Hurricane Milton.

The hurricane knocked out power to many, caused flooding, tornados across Florida, devastating families, destroying homes, knocking out power to many.

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

On the left side of the website are links to some organizations that are helping familes.

Whatever you can do to help will be greatly appreciated. 

Thanks.

College Omlettes

This is perfect for busy college students, a quick breakfast, a light brunch, leftovers or anytime.

8 eggs 

nonstick cooking spray
1/4 tsp. each: salt, pepper
Pinch each: dried parsley, red pepper flakes 
1 clove garlic crushed diced
1/3 c. each: shredded cheese, chopped: bell pepper, tomato, potato, cooked ham, 

Grease 4 microwave safe bowls with nonstick spray, set aside. 

Peel, crush, chop garlic.

Peel, rinse, cut onion in half, chop 1/2 of the onion.

Rinse, chop tomato.

Seed, rinse, chop pepper.

Rinse, cut ends from and chop potato.

Chop cooked ham.

Crack eggs into a bowl.

Add salt, pepper, pepper flakes, parsley, garlic to bowl.

Whisk eggs with a clean fork for 10 - 15 sec.

For each omelette:

Pour some of the eggs into a bowl,  add your favorite fillings.

Place bowl in microwave and microwave for 90 sec. - 2 min. or until done. 

Serves 4.

Recipe To Help Helene Survivors

No words right now. 

Prayers, thoughts for everybody who are in the path of Hurricane Helene

The hurricane knocked out power to many, caused flooding across several states, devastating families, destroying homes and claimed 55 lives.

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

On the left side of the website are links to some organizations that are helping familes.

Whatever you can do to help will be greatly appreciated. 

Polynesian Fried Rice

This perfect for a quick meal or anytime.

 I’ve used boil in a bag rice, but you can use instant rice instead.

1 6 oz. can pineapple chunks

2 bell peppers sliced

1/2 c. snow peas

1/4 c. green onions chopped

1 bag boil in bag rice

1/8 c. oil

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

pinch red pepper 

Open can of pineapple, drain, reserve pineapple juice for later use, set aside.

Rinse, seed, slice peppers, set aside.

Rinse, snip ends from, cut snow peas in half, set aside.

Rinse, remove ends from, chop green onions, ginger root, set aside.

Microwave rice according to package instructions.

While rice is cooking, preheat skillet to medium high heat.

Lower heat to medium, add oil.

Add vegetables, pineapple, ginger, salt, pepper, pepper flakes.

Stir fry vegetables for a few minutes.

Carefully remove rice from microwave, drain excess water from rice, snip open rice bag and pour rice into  pan with vegetables. Stir fry rice for a few minutes more.

To serve: 

Place rice on a clean plate, garnish with green onions.

Mocha Ice Cream

This is great for the last weeks of summer or anytime.

I used heavy cream for this, but you can use milk instead too.

2 - 3 c. heavy cream

Pinch of salt

1/8 - 1/3 c. sugar

1 - 2 tsp. espresso powder

1 - 2 T. cocoa powder

1/2 - 1 tsp. vanilla extract

In a clean jar combine ingredients.

Screw lid on jar and shake jar for  5 min and place jar in freezer to chill for a few hrs. 

Serves 4.

Nectarine Salad

This is perfect as a late summer side dish, simple lunch or anytime.

1 - 2 nectarines pitted, sliced

2 c. lettuce

1/3 c. sliced radishes 

Rinse, pat dry lettuce, place in a clean salad bowl.

Rinse, cut in half, remove the pit, slice nectarines.

Arrange nectarines over lettuce in bowl.

Rinse, cut ends from, slice radishes, place in salad.

Cover salad bowl in plastic wrap and place in fridge until ready to serve.

Serves 4.

Panzanella

This is perfect for summer or anytime.  

I’ve used Roma tomatoes, but you can use what tomatoes you have.

3 Roma tomatoes, cut into quarters

8 slices of a French baguette, cut in half

1/4 c. olive oil

1 T. balsamic vinegar 

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

non stick cooking spray 

1 clove garlic, crushed and chopped 

Preheat oven to 350’ F.

Spray baking sheet with non stick cooking spray.

Cut 8 slices from a French baguette and each slice in half, arrange on baking sheet. 

Drizzle some of the oil on both sides of the bread and place in oven to toast for a few minutes on one side.

Halfway through cooking, flip bread on other side and toast for a few minutes more.

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

While bread is cooking, peel, rinse and chop garlic, set aside.

In a clean measuring cup, combine rest of oil, vinegar, salt, pepper, basil and garlic.

Stir with a clean fork to mix.

Rinse, chop tomatoes and place on a clean serving plate, set aside. 

Remove baking sheet from oven and arrange bread on serving plate.

Drizzle dressing over salad with a clean spoon. 

Serves 4.

A Simple Salad

Sometimes the best joys of life are the simple joys.

This is perfect for a light lunch or anytime.

I used romaine lettuce, but you can use what lettuce you like.

1/8 - 1/4 c. olive oil

1/2 c. shallots, feta cheese

2 c. lettuce 

1/2 - T T. balsamic vinegar 

1/4 tsp. each: salt, pepper

Rinse and pat dry lettuce leaves, set aside.

Peel, rinse, chop shallots, set aside. 

To serve:

Arrange lettuce on 4 clean plates.

Arrange shallots & feta cheese over lettuce.

You can drizzle desired amount of oil, balsamic vinegar with a clean spoon over the salad.

Sprinkle salt and pepper over salad.

Serves 4.

Grownup Watermelon

This is a perfect way to beat the heat or anytime.

I’ve used rum but you can use tequila too.

8 slices watermelon

2 - 3 T. oil

1/4 tsp. salt 

1/8 - 1/4 c. rum

Cut watermelon in half & cut 8 slices from melon.

Place watermelon on a shallow plate. 

Pour rum over both sides of watermelon.

Cover plate with plastic wrap and place in refrigerator until ready to grill.

When ready to grill, remove watermelon from fridge.

Brush melon on both sides with oil.

Preheat grill pan to medium heat, lower heat to medium. 

Place melon slices on grill and cook on 1 side for a few minutes.

Flip melon over and cook on other side for a few minutes more or until done.

Sprinkle melon with salt.

Serves 4 

Let The Game Begin Flatbread

 This is perfect for your Olympic watching get together, a light lunch or anytime.

I used romaine lettuce, but you can use what lettuce you like or even baby spinach in a pinch. 

4 round flat breads

1/4 c. each: olive oil, shallots, feta cheese, shredded lettuce or spinach

2 T. balsamic vinegar 

nonstick cooking spray

1/4 tsp. each: salt, pepper

Rinse, shred lettuce leaves, oplace in clean bowl, set aside.

Peel, rinse, chop shallots, set aside. 

Preheat skillet to medium high heat, lower heat to medium and spray pan with nonstick spray.

Brush both sides of flatbreads with some of the oil.

Place 1 flatbread on skillet and cook on 1 side for a few minutes. 

Flip flat bread over, top flat bread with feta cheese  and shallots and cook flat bread for a few minutes more.

Sprinkle salt and pepper over flat bread.

Remove flat bread from skillet, place on a clean plate and arrange some of the lettuce on the flat bread.

You can drizzle some of the oil and balsamic vinegar with a clean spoon over theflat bread.

Repeat cooking process with remaining flatbreads.

Serves 4.

Leighs’ Thousand Island Dressing

This was inspired by my good friend, Leigh.

This is perfect to use as a dressing & it’s good as a dip too.

3/4 c. mayo

1/8 c. ketchup  

1 T. relish

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

Pinch each: dried minced onion, red pepper flakes

In a small clean bowl, combine ingredients. 

Stir with a clean fork to mix.

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

Serves 6.

Easy Chimichurri

 This is perfect sauce for grill season, over your favorite pasta or anytime.

1/3 - 1/2 c. olive oil
1 clove garlic crushed, chopped                                         1 tsp. red wine vinegar
1 - 2 T. each: dried basil, parsley, oregano.              Pinch red pepper flakes 
1/4 tsp. each: pepper, salt, diced jalapeno 

Peel, crush, chop garlic

Rinse, seed, dice jalapeño.

Combine oil, vinegar, herbs, pepper flakes, black pepper, jalapeno, garlic, salt in a food blender and blend for 20 seconds.

Drizzle with a clean spoon over your favorite meat or pasta, toss to coat.

Serves 4

Veggie Kabobs

 This is perfect for the 4th of July, a meatless meal or anytime.

3 zucchinis cut into pieces

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

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

1 pint button mushrooms 

36 cherry tomatoes

1/3 c. olive oil

juice of 1 lemon

1 - 2 cloves garlic, crushed & chopped

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

1/4 tsp. each: salt, pepper

pinch of turmeric 

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. 

Rinse, cut ends from and cut zucchini into pieces, place into bowl.

Rinse mushrooms and place into bowl.

Rinse tomatoes under cold water and place into bowl.

Rinse, seed, chop peppers into 1 - 2 inch pieces, place in bowl with the other vegetables.  

Peel, crush, chop garlic.

In a measuring cup combine: oil, salt, pepper, herbs, garlic. 

Cut lemon in half and through a sieve, squeeze lemon into measuring cup. 

Stir with a clean fork to mix.

Pour oil mixture over veggies. 

Cover bowl with a plastic wrap and place in fridge for a few minutes.

To assemble skewers:

Remove bowl with vegetables from refrigerator.

Remove skewers from water.

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

Thread 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).

Debate Night Dip

Tonight’s the 1st. presidential debate.

This is perfect for your debate watching get together, game night or anytime.

Enjoy!

2 c. greek yogurt

1/3 c. real bacon bits

1/8 c. green onions

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

Rinse, remove ends from & chop green onions, set aside.

In a clean bowl combine ingredients. 

Stir with a clean fork to mix and place in refrigerator until ready to serve.

Serves 4.

Pattis’ Peanut Sauce

This is perfect for summer or anytime.

1/3 cup peanut butter

1 - 2 T. low sodium soy sauce

1 tsp. sesame oil

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

1 T. water

pinch red pepper flakes 

In a clean bowl, combine ingredients, add warm water, a little at a time. 

Stir with a clean fork until the sauce reaches your desired consistency.

Serves 4

Milk Chops

I call this recipe milk chops because I used milk instead of eggs to coat the pork chops.

I’ve used bone in pork chops, but you can use boneless pork chops too.

4 pork chops

1/2 c. milk

3/4 - 1 c. bread crumbs

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

2 T. olive oil 

In a shallow dish combine: milk, half of salt, pepper. Mix with a clean fork.

Pour breadcrumbs in a separate dish add garlic, rest of salt, pepper.

Dredge both sides of a pork chop in milk. 

Dredge both sides of chop in bread crumbs. 

Repeat process with remaining pork chops. 

Heat skillet to medium high heat.

Lower heat to medium, add oil.

Add chops to pan and cook on 1 side for 10 min. 

Flip over and cook chops on other side for 10 min more or until done.

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

Serves 4.

Rainbow Salad

This is perfect for summer, a healthy breakfast or anytime. 

You can use what fruits you have available too.

1/2 c. each: sliced fresh strawberries, pitted fresh cherries, fresh blueberries, fresh blackberries, green grapes, chopped melon, pineapple chunks, tangerines,

1 tsp. fresh lemon juice

Cut lemon in half, set aside.

Rinse, pit, cut cherries in half, set aside.

Rinse grapes and cut in half.

Rinse berries through a colander, slice strawberries, set aside.

Peel, section tangerines, place in a clean bowl.

Add pineapple and berries to bowl. 

Add melon, grapes, cherries to the bowl.

Squeeze half of lemon over fruit and toss fruit with a clean spoon.

Place bowl in fridge until ready to serve.

Serves 4.

Brandied Pork Chops

This is perfect on the grill or anytime.

I used lean bone in pork chops, but you can use boneless pork chops as well.

1 lb. pork chops 

1 - 2 T. oil (olive or canola)
1/4 c. brandy
Juice & zest of 1 orange
1/4 tsp. each black pepper salt

pinch red pepper flakes

Zest orange into a small clean cup, set aside.

Cut orange in half, set aside. 

In a clean shallow dish, place pork. 

Sprinkle both side of pork chops with salt, red pepper flakes, orange zest and pepper. 

Pour brandy and squeeze orange over both sides of pork chops. 

Cover dish with plastic wrap and place in refrigerator to marinate for a few hours.

Remove pork chops from refrigerator

 Heat grill pan to medium high heat.

 Reduce heat to medium and add oil.

 Add pork chops. 

Cook chops on one side for 8 - 10 min or until done.  

Flip chops over, repeat cooking process for 8 - 10 min or until done. 

Let pork chops rest for a few minutes before serving.

Serves 4.

Prayers For Iowa

 Once again, humanity’s reminded that when disasters strike, it affects us all.

No words right now. 

Got a chance to visit Iowa a few years ago.

Prayers, thoughts, peace, love for the residents of Iowa as they continue to clean up from tornados that struck the state this week.

The tornado devastated communities, families, 200 homes were destroyed. 

On this website there are links to organizations that are helping in the relief efforts.

Any help would be greatly appreciated.

Thanks. 

Candied Pecans

This is perfect as a snack or anytime.

1 lb. pecan halves

1/4 c. oil

Nonstick cooking spray

1/8 c. brown sugar

1/8 tsp. salt

1/4 tsp. ground cinnamon 

 

Preheat oven to 375’ F.

Spray baking sheet with nonstick cooking spray.

In a clean bowl combine ingredients, toss with a clean wooden spoon to coat nuts.

Spread nuts evenly on baking sheet and place in oven to bake for 20 - 30 min.

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

Remove from oven when finished cooking and let cool.

Serves 4.

Mexican Dip

 This is perfect as a dip with tortilla chip or anytime.

1 c. each:  sour cream, prepared salsa

1/4 tsp. each: salt, pepper

1 clove garlic, peeled crushed & chopped

Peel, crush, chop garlic.

In a clean bowl combine ingredients. 

Stir with a clean fork, cover with plastic wrap & place in the refrigerator until ready to serve.

Serves 4.

Galaxy Salad

Happy Star Wars Day all! 

This salad is perfect for streaming the movies or for spring.

2 - 3 c. lettuce

1/2 c. each: chopped tomatoes, snow peas,  cucumber chopped, 

1/4 c. each: shallots chopped, feta cheese, candied pecans

Rinse lettuce in a strainer.

Rinse and chop tomatoes.

Peel, rinse, chop shallots.

Rinse, remove ends from, chop cucumber and snow peas.

Combine vegetables in a clean salad bowl. 

Top salad with feta cheese and candied pecans.

Serves 4. 

Draft Week Barbecue Sauce

The NFL draft was in town this week. 

This will be the MVP of your get together or next cookout.

1/2 c. ketchup

1 - 2 T.  red wine vinegar

1 T. brown sugar

1 tsp. each: Worcestershire sauce, mustard

1/4 tsp. each: salt, pepper, granulated garlic, paprika, minced dried onions

2 drops hot sauce

pinch red pepper flakes

In a clean mixing bowl, combine all the ingredients and mix with a clean fork..

Cover bowl in plastic wrap in place in refrigerator until ready to use.

Serves 4. 

Spring Green Salad

This is perfect for spring, a healthy lunch, watching the Masters or anytime.

 I've used pre washed mixed greens for the salad, but you can use what lettuce you like.

 I've also used Gorgonzola cheese and sliced almonds too.

2  - 3 c. mixed salad greens 
1/2 c. each: chopped onion, sliced strawberries, cucumbers, 
1 - 2 oz. each: Gorgonzola cheese, sliced almonds (optional)

Peel, rinse and chop onion, set aside.

Rinse, cut ends from and chop cucumbers 

Rinse, pat dry, and slice strawberries set aside.

Put salad greens in a clean salad bowl. 

Top greens with onion, cucumbers and berries, toss to mix. 

Top salad with cheese, almonds and place in refrigerator until ready to serve. 

Serves 4.

Lamb Stew

This is perfect for early spring, using leftover  lamb or anytime.

 1 - 1 1/2 lb. lam roast, cut into chunks

6 c. low sodium beef broth

1 medium onion chopped
2 medium potatoes chopped
2 carrots chopped
4 - 6 T. oil, divided
1 - 2 cloves garlic chopped, crushed
1/8 - 1/4 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine lamb, flour, half of salt and pepper. 

Toss to coat lamb. 

Heat soup pot to medium high heat. 

Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. 

Turn lamb over to brown evenly. 

While lamb is cooking, peel, rinse, chop onion and garlic.

Rinse, remove ends from, and chop potatoes.

Rinse, remove ends of carrots. 

Drain off excess fat if needed. 

Deglaze pan with some of the broth.

 Cook for 8 - 10 minutes more. 

Transfer lamb to a clean bowl.

Add more oil to pot. 

Add vegetables, parsley, garlic, rest of salt, and pepper to pot. 

Cook for 6 - 10 minutes or until done. Stir occasionally. 

Return meat to pot, add rest of broth.

Cover and cook for 1 - 2 hr. or until done stirring occasionally. 

Serves 6.

Broiled Sweet Potatoes

 This is perfect as a side dish for Easter or anytime.

3 sweet potatoes

1/4 c. oil (adjust amount needed)

1/3 tsp. granulated garlic

1/4 tsp. each: salt, pepper

Pinch red pepper flakes

Preheat broiler on oven.

Spray baking sheet with non stick spray.

Rinse, cut ends from and cut sweet potatoes into 4ths. 

Arrange potatoes on baking sheet.

Drizzle oil, sprinkle spices over potatoes.

Toss potatoes to coat.  

Place potatoes in oven and broil for 15 - 20 minutes. 

Halfway through cooking, remove pan from oven, stir potatoes. 

Put potatoes back in the oven to broil until done. 

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

Serves 4.

Spring Risotto

 This is perfect for spring or anytime.

1/2 c. each: chopped onions, chopped asparagus

1 c. each: arborio rice, vermouth

2 c. low sodium broth

2 T. butter, olive oil

1 clove garlic, crushed and chopped

1/4 tsp. each: salt, pepper

Peel and chop onions.

Peel, crush and chop garlic. 

Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. Add onion, garlic.

 Saute for 3 min. 

Add rice, salt, pepper stir and saute for 2 min. 

Add 1/2 c of broth to rice. 

Stir rice until broth is absorbed 2 - 5 min approx. 

Carefully add 1/2 c. of vermouth to rice.

Stir for 2 to 5 min. or until vermouth is absorbed. 

Repeat process with broth and vermouth alternating, add asparagus, stir to heat. 

Continue to add broth 1/2 c. at a time until all broth is absorbed. 

Serves 4.

Lenten Sandwich

This is perfect for Lent or anytime.

4 boneless, fish fillets

1 egg

3/4 c. 1 c. flour

1/4. tsp each: salt, pepper

2 T. olive oil 

4 sandwiches buns

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

Pinch of paprika

1 tomato sliced

4 lettuce leaves

1/3 c. mayo or tarter sauce

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: egg, salt, pepper, garlic, paprika. 

Mix with a clean fork.

Pour flour in a separate dish.

Dredge both sides of fish in egg.

 Dredge both sides of fish lightly in flour. 

Repeat process with remaining fish. 

Heat skillet to medium high heat,

 Lower heat to medium, add rest of oil. 

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

Flip over and cook fish on other side for 5 - 8 min. moreor until done.

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

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

Spread mayo or tartar sauce  on other half of bun and top sandwich.

Serves 4