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

Recipe For A Thriving Democracy

Wanna make a difference for our country? 

One of the many ways to make a difference is to vote!

In 2024, Americans will go to the polls to cast their ballots.

All throughout the year, states will be holding elections to select candidates for president and other offices.

They will also be voting on ballot proposals too. 

One of those states holding elections is my state Michigan. 

We’ll be holding our presidential primary on February 27th, 2024.

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 the front and the back of the ballot too.

Thanks for being the difference.

For more election information: 

http://www.vote411.org/

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

   

Broasted Sweet Potatoes

This is perfect as a side dish or anytime.

2 medium sweet potatoes

1/4 c. oil 

1/2 tsp. each: granulated garlic, dried parsley

1/4 tsp. each: salt, pepper, red wine vinegar

Pinch red pepper flakes

Preheat oven to 375’ degrees.

Spray baking sheet with non stick spray.

Rinse, cut ends from and slice sweet potatoes. 

Arrange potatoes on baking sheet.

Drizzle oil, sprinkle herbs and spices over potatoes.

Toss potatoes to coat.  

Place potatoes in oven and bake for 30 minutes. 

Halfway through cooking, remove pan from oven. 

Stir or flip potatoes to cook evenly on other side. 

Put potatoes back in the oven to cook until done. 

Serves 4.

Big Game Pasta Salad

 This is perfect for a game day get together or anytime.

1 package macaroni shells (16 oz)

1 c. each: radishes (sliced), celery (chopped)

3/4 - 1 c. mayo (to taste) 

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


Cook pasta according to directions on package.

While pasta is cooking, wash and prepare celery, radishes. 

In a clean serving bowl combine: drained pasta, remaining ingredients, and some of the mayo.

Toss well to coat. Add remaining mayo if needed.

Serves 6.

Easy Fruit Salad

This is perfect as a side dish, healthy snack, breakfast or anytime.

You can use what fruit you like.

1/3 c. each: sliced fresh strawberries, fresh blueberries, fresh blackberries, pineapple chunks

2 tangerines, peeled and sectioned

1 orange, peeled, sectioned 

1 - 2 apples chopped

1/2 lemon 

Cut lemon in half, set aside.

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

Rinse and slice apples, place in a clean bowl.

Cut in half, peel, section orange and place in bowl.

Peel, section tangerines, place in bowl.

Add pineapple and berries to bowl. 

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

Place bowl in fridge until ready to serve.

Serves 4.

Touchdown Buffalo Dip

This quick dip is a winner for game day, company or anytime.

1 - 2 c. chopped cooked chicken

6 oz. each: shredded cheddar cheese cream cheese, softened

1/8 - 1/4 cup ranch dressing (optional)

1/4 c. unsalted butter

2 T. Tabasco sauce

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

Place butter in microwave safe bowl and microwave for 10 -15 sec.

 Remove bowl from microwave very carefully, add Tabasco sauce, red pepper flakes, stir and set aside.

With clean hands, shred chicken into a clean microwave safe bowl.

Add cream cheese, dressing, salt, pepper, butter mixture, granulated garlic and shredded cheddar cheese to bowl, stir to mix.

Place bowl in microwave and cook chicken mixture for 2 min. 

Halfway through cooking, open microwave & stir chicken mixture. 

Close microwave door and cook until the cheese is melted.

Remove bowl from microwave carefully and let stand for a few minutes to cool. 

Serve with crackers, chips or cut up veggies.

Serves 4.

Buttered Crackers

This is perfect with soup, as a snack or anytime.

I used saltines, but you can use what crackers you like.

1 sleeve saltine crackers

1 stick unsalted butter

1/4 tsp. each: granulated garlic, dried minced onion, salt, pepper
Pinch: red pepper flakes

Remove butter from refrigerator. 

Let stand for a few minutes.

Remove butter from wrapper and place in bowl. 

Cut butter into chunks and let it soften to room temperature. 

Add spices 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,  put on a butter dish and slather desired amount on crackers.

Serves 8.

Hot Honey

This is perfect to add a little kick to game day, breakfast on bread or anytime.

1 jar pasteurized honey

1 - 2 tsp. red pepper flakes

In a jar combine ingredients, stir to mix. Put lid jar and place in cupboard until ready to use.

Serves 6 - 8.