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 8 - 10 min. 

Flip over and cook chops on other side for 8 - 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

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.