Easy Onion Dip™

Love onion dip, but don't like all the sodium. This is a healthy version.

1 c reduced fat sour cream
1 T dried or fresh diced onions 
1 clove fresh garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper
1 tsp dried parsley
Pinch red pepper flakes

1/2 tsp dried or fresh dill.

Combine all ingredients in a small bowl. Mix well, put in fridge until ready to serve.

Make 8  2 T servings.

Cinnamon Spice, Everything Nice Mock-Achino ™

This is my version of the coffee house classic.

 If you don't have an espresso pot or maker, you can also use strong coffee.

I've used reduced fat milk, but you can use what milk you like. 

I’ve also used brown sugar for this, but you can substitute diatetic sugar if needed. 

3 c. espresso or strong coffee
1 c. milk
1/8 - 1/4 tsp. ground cinnamon, vanilla extract
1/4 tsp. brown sugar (adjust to taste)

Brew coffee according to coffee makers instructions. 

In a microwave safe measuring cup, combine: milk, sugar and spices, stir to mix. 

Microwave on high for 45 - 60 seconds. 

Make sure the milk doesn't boil over in the microwave. 

Remove from microwave and carefully pour milk into a jar. 

Put lid on jar and shake for 30 sec. - 1 min. 

Remove lid from jar and spoon frothed milk onto coffee.

Serves 4 - 6.

Easy Chicken Marsala ™

This is an easy version of chicken Marsala

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
pinch red pepper flakes
1  - 2 tsp fresh lemon juice and zest (adjust to taste)

1/3 - 1/2 c Marsala wine.
1 clove garlic, crushed and chopped
2 tsp dried parsley
1 oz chopped mushrooms

In a dish combine: flour, salt, pepper, lemon zest,red pepper flakes,  half of parsley . Mix with fork.

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

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 6 min. Flip over and cook chicken on other side for 4 - 6 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add marsala wine, lemon juice, parsley mushrooms and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.

Serves 4

Five Spice Of Life Powder ™

This powder is perfect anytime you want Asian flavor. I've used turmeric for this recipe, but you can also use ground or star anise. 

1 T each: ground cinnamon, ground cloves, crushed fennel seeds
1 tsp ground pepper
1/4 tsp turmeric

Combine spices in small bowl,. mix well.  Pour spice in a clean salt shaker.

Makes 4  - 6 servings (1 tsp approx.) 

Easy Croutons™

This is a great addition to any salad and soups. 

4 c cubed bread

1/2 c oil (olive or canola)

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

Pinch: red pepper flakes, turmeric

Non stick cooking spray

1 tsp each: dried parsley, dried basil, dried oregano, granulated garlic

Preheat oven to 350. Spray cookie sheet with non stick cooking spray. Cut bread into cubes.

In a measuring cup combine: oil, herbs and spices. Stir with fork to mix. 

In a large mixing bowl combine: cubed bread, oil mixture. Mix well with clean hands to coat bread. 

Place bread cubes on cookie sheet and bake for 15 - 20 min or until done. Be sure to keep on croutons so that they don't burn.

Vegetable Broth

This recipe is perfect for winter or anytime.

4 qt. water
1/8 - 1/3 tsp each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 each: celery stalks, carrots sliced
1 onion peeled and cut into eighths
1 tsp. dried or fresh parsley
1 leek white  and some green parts cut into quarters

1-2 cloves garlic, crushed and chopped
1 bay leaf 
1 potato cut into eighths
1/8 - 1/4 c chopped mushrooms


Peel, rinse and cut onions into eighths. Rinse and cut tops and bottoms of carrots, leeks and celery. Cut carrots, leeks and celery into quarters. Rinse potato and cut potato into eighths. Rinse and chop mushrooms. Peel, crush and chop garlic. 

Combine water, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 15- 20 min. Pour broth through a sieve into heat proof containers. Discard vegetables and herbs. 

Chocolate Covered Pretzels

Happy holidays all!

These pretzels are perfect for a last minute gift idea, a holiday party or even as a snack for game day. 

1  3 oz bar each: milk chocolate, dark chocolate, white chocolate
Pretzels
cookie sprinkles

Break chocolate bars into pieces in 3 separate microwave safe bowls. Microwave on high for 30 seconds. Stir and microwave for 30 seconds approx. Keep an eye on chocolate so that it melts evenly. Remove bowls carefully from microwave.

Dip ends of pretzels rod in the chocolate. If using pretzel twists, dip pretzel twists completely in chocolate. Remove pretzel twists from chocolate with a clean fork. Place pretzels on a parchment lined cooking sheet. Sprinkle the cookie sprinkles over pretzels if desired and let harden for several hours or overnight.

Makes 3- 4 dozen pretzels approx.