Tuesday, May 22, 2018

Bacon Avocado Chicken Salad

What’s in your lunch box? Or tote or bag or whatever you bring your lunch to work in.  All I know is that I’d want this sandwich for lunch! I’d also like it piled high on some Boston lettuce or grilled between some wheat bread and melted Swiss cheese.


  • 3 cups diced cooked chicken
  • 1 1/2 avocados diced
  • 7 strips of Jimmy Dean® Hickory Smoked Bacon, crumbled
  • 1/2 cup mayo (you can use more or less depending how creamy your avocados are)
  • salt and pepper to taste
  • optional: a tablespoon of finely chopped cilantro

  1. Combine chicken, avocado, optional cilantro and almost all of the crumbled bacon (reserve a tablespoon or two for garnish.)
  2. Add mayo and mix until thoroughly combined.
  3. Add salt and pepper to taste.
I was inspired to make this because I saw the Mix & Match Chicken Salad article in the new Food Network Magazine. 

It cleverly shows how you could take a combination of ingredients, mix it with your own homemade dressing and add some fresh herbs and seasonings to make your unique chicken salad.

Monday, May 21, 2018

Food Network Grilled Chicken Pizzas

I received my Food Network Magazine today and the first photo that looks yummy was the Grilled Chicken Pizzas. The tomato, basil, tomato sauce and cheese is cooked on top of a flattened chicken breast...no pizza crust. I would say it’s one healthy pizza. Add a dinner salad or fruit salad with your favorite beverage and you could probably skip that workout you’d been dreading to do anyway.

This recipe serves 4. If you need more servings a rule of thumb is one breast per person. Total Time to prepare and cook is 30 minutes.


4 skinless boneless chicken breasts
2+ tablespoons olive oil
1+ tablespoons dried oregano
Salt and pepper, to taste
1/2 cup pizza sauce
8 oz mozzarella cheese, thinly sliced
1 tomato, thinly sliced
Small basil leaves, topping
Red pepper flakes, if you like it a little spicy


Preheat your grill to medium high.

In a bowl toss the chicken breasts with 1 tablespoon of olive oil, then between two pieces of plastic wrap pound each breast flat with a meat mallet or heavy skillet until they are 1/4” to 1/2” thick. Brush with the remaining oil, sprinkle with the dried oregano and salt and pepper, to taste.

Brush the grill grate with oil, then grill the chicken until it’s cooked around the edges, about 3 minutes. Turn over and spread on the tomato sauce, top with the cheese and the tomato. Cover and cook the chicken through (internal temperature 160) and the cheese is just melted, about 3-4 minutes.

Remove, sprinkle with basil leaves, salt, pepper and red pepper flakes (if using). Yum Yum!

Saturday, May 19, 2018

Sirloin Tip Steak and Asparagus

Doesn’t This Sirloin Tip Steak and Asparagus look good? It is a meal because it also has new potatoes, but the main reason I decided to do this post wasn’t because of the steak....it’s all about the asparagus!

Asparagus is about to harvested in June and July whether it’s white or green. How do they get white asparagus? These plants never see the light of day and are grown under ground so the chlorophyll never develops to turn the asparagus green.

Have you ever noticed that asparagus shape is a bit phallic? We all know that asparagus is healthy for you, but did you know it’s one of the sexiest vegetables you can eat?

It also contains a powerful nutrient that actually offers a boost to your sex life. You might even call it an aphrodisiac. As early as the 17th century an herbalist wrote that asparagus stirs up lust in men and women. In 19th century France brides and grooms had 3 helpings of asparagus during their wedding day meal to stimulate....we’ll you know. And by the way, the French word for asparagus is asperge, which is a slang word for penis.

Asparagus is rich in vitamin B6, folate and vitamin E which help stimulate men and women sex hormones. This vegetable helps bring optimal levels of histamine that are important for a healthy sex drive. Not only is it good for your sex life, it is good for your heart, digestive system, bones and even your cells. It’s an antioxidant that helps fight heart disease, type 2 diabetes and cancer. Especially, skin cancer and colon cancer. Sounds like we need more recipes like this one, thanks to blue apron.com, that gives us the opportunity to eat more asparagus. So let’s prepare this meal for two, turn on some music, have some wine...and enjoy the rest of the evening. 😉😉


2 sirloin tip steaks
3 cloves of garlic
1/2 bunch of asparagus
3 oz radishes
1 red onion
1 lemon
6 oz new potatoes
1 large bunch of parsley
2 tablespoons capers
2 tablespoons slivered almonds
1/4 cup Parmesan, grated


Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems; cut the asparagus into 1-inch pieces on an angle. Quarter and deseed the lemon. Peel and large dice the onion. Quarter the potatoes. Finely chop the parsley leaves and stems. Roughly chop the capers and almonds. Trim off and discard the stem ends of the radishes. Cut the radishes into wedges.

Pat the steaks dry with paper towels and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the steaks with aluminum foil and let rest for at least 5 minutes.

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the radishes and cook, stirring occasionally, 2 to 3 minutes, or until the radishes and potatoes are tender when pierced with a fork.

While the potatoes and radishes cook, in a medium bowl, combine the parsley, capers, almonds and Parmesan cheese. Slowly stir in 2 tablespoons of olive oil to create a paste; season with salt and pepper to taste.

Add the asparagus, onion and garlic to the pan of potatoes and radishes; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat and stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.

Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Divide the finished hash and sliced steakbetween 2 dishes. Top with the salsa verde. Garnish with the remaining lemon wedges. Yum Yum!

Friday, May 18, 2018

National Pizza Party Day

Each year on the third Friday in May, millions of pizza lovers across the nation join in extolling the qualities of pizza on National Pizza Party Day.  Celebrate by inviting friends and family to share a night of fun at your favorite pizzeria.  Another way to celebrate is with a homemade pizza with fresh toppings or by having one delivered.
  • In ancient Greece, Greeks enjoyed bread covered with oils, herbs, and cheese.
  • In Byzantine Greek, the word was spelled “πίτα”, pita, meaning pie. 
  • A sheet of dough topped with cheese and honey, then flavored with bay leaves was developed by the Romans.
  • The modern pizza had its beginning in Italy as the Neapolitan flatbread.
  • The original pizza used only mozzarella cheese, mainly the highest quality buffalo mozzarella variant which was produced in the surroundings of Naples.
  • It was estimated that the annual production of pizza cheese in the United States in 1997 was 2 billion pounds.
  • The first United States pizza establishment opened in 1905 was in New York’s Little Italy.
  • Pizza has become one of America’s favorite meals.
Making a pizza from scratch is a low-budget family favorite that tastes so good. You can make a pizza with hardly any fuss and it allows everyone to pitch in to mix and match toppings that suit each family member’s tastes. Serves 8. Makes 2 pizzas


1 pkg (1/4 oz) active dry yeast
1 cup warm water (110 to 115 degrees)
2 tablespoons vegetable oil 
1 teaspoon salt 
1 teaspoon sugar 
2 3/4-3 1/4 cups flour 


1 15 oz can tomato sauce 
1/2 cup onion, chopped 
3/4 teaspoon Italian seasoning 
1/4 teaspoon garlic powder 
1/4 teaspoon salt 
1/8 teaspoon pepper 

My Toppings:

1/2 lb bulk Italian sausage, cooked and drained 
1 4 oz can of mushroom stems and pieces, drained 
1 medium green pepper, sliced
1 1/2 cups mozzarella cheese, shredded 


Preheat the oven 375F.

In a mixing bowl dissolve the yeast in water, then add the oil, salt, sugar and 2 cups of water. Beat with a hand mixer on medium speed for 3 minutes. Stir in the remaining flour to form a soft dough ball. Transfer to a floured surface and kneed until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turn once to grease the top. Cover and let rest in a warm place for 10 minutes. Meanwhile, combine sauce ingredients, set aside. Divide the dough in half and on a floured surface roll each portion into a 13” circle. Transfer to greased 12” pizza pans; build up edges slightly. Bake for 15 minutes or lightly browned. Spread sauce over hot crusts, sprinkle with sausage, mushrooms, green peppers and cheese. Bake for 20 minutes or until cheese melts. Yum Yum!

Wednesday, May 16, 2018

How to Feed Your Family a Meal under $2.00 a Plate

How do you feed your family a meal for under $2.00 a plate?  These 3 recipes will satisfy hungry appetites with hearty ingredients packed into every bite. 6 servings

Ham Loaves Ingredients:

2 eggs, lightly beaten
1/2 cup milk
2 cups bread crumbs
1 lb ground pork
1 lb ground cooked ham
3/4 cups brown sugar
6 tablespoons water
1/4 cup vinegar
1/2 teaspoon ground mustard


Preheat oven 350F

In a medium size bowl combine the eggs, milk and bread crumbs then add the pork and ham; mix well. Shape into 6 oval balls using 1 cup of the mixture for each.

Place them in a 9”x9” ungreased baking dish. Combine the brown sugar, water, vinegar and mustard; pour over the loaves. Bake, uncovered for 1 hour and 15 minutes or until a meat thermometer reads 160 degrees, basting every 15 minutes.

Simple Au Gratin Potatoes Ingredients:

4 cups potatoes, peeled and cubed
1 tablespoon flour
Salt and pepper, to taste
3/4 cups milk
1/2 lb American cheese, cubed
Parsley minced for garnish


Preheat oven to 350F

In a saucepan cook the potatoes until they are just fork tender, 15-20 minutes. Drain and transfer to a greased baking dish. In a saucepan make your white roux by melting the butter and adding the flour, salt and pepper to form a paste. Slowly add in the milk stirring constantly; bring to boil one minute. Once it’s smooth and no lumps add in the cheese and stir until it’s melted. Pour over the potatoes, cover and bake for 45-50 minutes, or until bubbly. Sprinkle the parsley on top when done.

Orange Buttermilk Salad Ingredients:

1/2 can of crushed pineapple
1/2 pkg (4oz) orange gelatin
1 cup buttermilk
1/2 carton frozen whipped topping (thawed)


In a medium size saucepan bring the pineapple to a boil then remove from the heat and add in the gelatin until it dissolves. Add the buttermilk and mix well. Cool to room temperature then fold in the whipped topping. Transfer to a 9x9 baking dish and refrigerate several hours or overnight. Cut into squares before serving. Yum Yum!

Loma-Linda’s Super Nachos

If you are near Toledo, Ohio’s airport in Swanton, Ohio (I know it doesn’t make sense) stop in Loma-Linda Mexican Cuisine Restaurant and try the Super Nachos. According to locals they’re the best around.  

Don’t worry if you can’t get there, because I have their recipe right here so you can make them in the convenience of your own home.

This recipe was inspired by the owner’s mother who started the restaurant in the 1950’s. Servings 6-8


1 large ripe avocado, peeled
1 teaspoon lemon juice
1/2 cup onion, finely chopped
1/2 cup tomato, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 15oz can pinto beans, rinsed and drained
2/3 cup water, divided
2 tablespoons vegetable oil
1/2 lb ground beef
1 tablespoon chili powder
7 oz tortilla chips
8 oz shredded cheddar cheese
8 oz/1 cup sour cream


Preheat oven to 400F.

In a small bowl mash the avocado with the lemon juice. Stir in the onions, tomato, salt and pepper; set aside. Mash the bean with 1/3 cup water; place in a skillet and cook over medium heat until hot. Stir in the oil, then remove from heat and set aside. In another skillet brown the ground beef and drain. Add the chili powder to the beef with the remaining water and cook until the water evaporates.

Line a baking dish with foil and arrange the chips in a single layer. Top with the bean and meat mixtures. Sprinkle with cheese and bake until cheese melts, about 4 minutes. Top with avocado mixture and a drizzle of sour cream. Serve immediately. Yum Yum!

Tuesday, May 15, 2018

Taste of Home Fruit Salad Supreme

Taste of Home Fruit Salad Supreme 
Today I went to an Antique Mall and found three Taste of Home Cookbooks dated 1996, 1999 and 2011 packed full of yummy recipes I want to try.

While going through the recipes I realized that the following protein will never make it in any of my recipes:

Most fish except for walleye, perch, cod, salmon and red snapper.

Game meat and organ meat.

No to oysters, clams, squid, octopus, crayfish and mussels, but you’ll see abalone, scallops, shrimp, crab, lobster and maybe snails.

Other maybes are; duck, veal and lamb.

If you want to see a recipe with any of the no’s or maybes you can either send your request in the comments or email to: yumyumfordumdum@yahoo.com

As far as fruit is concerned I sometimes have a hard time determining if the fruit is ripe especially; cantaloupe, pineapple and avocado.

When selecting a fresh pineapple, we need to choose one with a piney aroma, is golden in color and slightly soft to the touch. If you feel yours isn’t quite ripe let it sit out at room temperature.  A ripe pineapple will be good in the refrigerator if tightly wrapped in plastic wrap for 3 days. Seal cut pineapple in an airtight container for an additional 3 days. One medium size pineapple will yield about 3 cups of pineapple chunks.

Your suppose to gently squeeze an avocado and if it gives, it ripe. As far as the cantaloupe is concerned it must be tan in color with a webbed pattern, should feel heavy for its size and have a sweet smell.

This recipe is easy to prepare, serves 4 and has roughly 216 calories per serving. Total Time: under 30 minutes.


2 cups watercress, stems removed
8 pineapple rings
2 oranges, peeled and sliced crosswise
1 1/2 cups cantaloupe chunks
1/4 cup green onions, sliced

Lime Dressing:
1/4 cup vegetable oil
2 tablespoons lime juice
1 tablespoon sugar
1b4 teaspoon hot pepper sauce
1 tablespoon sour cream

On a plate arrange the watercress, pineapple and oranges. Top with the cantaloupe and onions. In a small bowl whisk together the dressing ingredients except the sour cream until the sugar dissolves. Now stir in the sour cream, then pour over the fruit salad. Yum Yum!

Monday, May 14, 2018

Creamy Tex-Mex Cornbread Bake

Creamy Tex-Mex Cornbread Bake
You can also try a lighter version of this recipe by using ground turkey, a low-fat soup and a 1% or fat free milk.  Serve 6 Total Time: 40 minutes


2 lbs ground turkey
1 cup scallions, sliced
1 10+ oz can of cream of mushrooms soup
1 cup milk
1 4oz can of green chilies, chopped
4 oz pepper-jack cheese, shredded and divided
1/4 cup + 3 tablespoons fresh cilantro or parsley, chopped and divided
1 6 oz pkg. buttermilk cornbread mix


Preheat oven to 400F. In a large skillet cook the turkey until it’s no longer pink and the meat crumbles, about 5 minutes. Add the scallions and sauté for 1 minute, stirring continuously.  Stir in the soup, milk and chilies and bring to a low boil. Remove from heat. Stir in 3/4 cup cheese and 1/2 cup cilantro; salt and pepper, to taste.  Pour turkey mixture into a cast iron skillet coated with a cooking spray.

In a bowl combine the cornbread mix, 3/4 cup water, 3 tablespoons cilantro and remaining 1/4 cup cheese. Pour cornbread mixture over the turkey mixture. Bake 20-25 minutes or until golden. Yum Yum!

Sunday, May 13, 2018

Roast Beef with Horseradish Caper Sauce

Roast Beef with Horseradish Caper Sauce 

This is one of those make your mouth water recipes. And it also a recipe to make on a weekend. Total Time: 4+ hours. Serves: 4. Rule of thumb: 1/2 pound of beef per person. 


2 lbs Rump Roast 

Olive Oil

Salt and Pepper, to taste

2 tbsp Tarragon (chopped)

2 tsp Horseradish Sauce

1 tbsp Dijon Mustard

Juice of half a Lemon

1 cup Greek Yoghurt

2 tbsp Capers


Remove the beef from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 175ºF

Rub the beef all over with olive oil and season with salt and pepper. Sear the beef on all sides in a hot, heavy frying pan for approximately 8 minutes. Place the beef into a roasting pan and put into the middle of the preheated oven. Cook for 3½ hours uncovered without basting.

Remove to a carving board and cover with a double sheet of foil. Leave to rest for 30 minutes before carving. (When carving be sure to cut across the grain, failure to do so will make the beef seem tough.)

For the sauce, combine the remaining ingredients and season with salt and pepper to taste. Can be served either warm or cold.

Thursday, May 10, 2018

How to NOT Overcook Your Garlic Shrimp

How to NOT Overcook Your Garlic Shrimp 
Shrimp are messy. You have to peel them and then you have to devein them😝, but we love to eat them (usually in a restaurant).

That’s because many of us worry about overcooking shrimp. That’s me. Let’s learn How to NOT Overcook Your Garlic Shrimp, so you can get tender, juicy shrimp every time.

For the best results Sauté or sear the shrimp on high heat.

To start, make sure you devein your shrimp which creates a crevice, because it will be easier to tell when they are done, if they are cut to expose more surface area.

Make sure all your shrimp are the same size so you’re not cooking a large one too little or overcooking a medium size one.

Once your pan is hot spread your shrimp evenly so all of them are exposed to the heat surface. Add butter or olive oil and let them sear without touching them. You’ll know when they are done searing because they will no longer stick to the pan. Now turn them over and sear the other side. But are they done? How do you tell if they are done inside? The trick to knowing if they are done is to watch carefully at the thickest part and when the crevice turns from translucent to opaque, they are done. Don’t second guess yourself or you’ll over cook them. Take them off the heat and serve them on pasta, rice or even toast.

To make Garlic Shrimp you need the following ingredients:
Serving: 4 Total Time: 25 minutes

1 1/2 tablespoons olive oil
1 lb shrimp, peeled and deveined
Salt to taste
6 cloves of garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 1/2 teaspoons cold butter
1/3 cup fresh flat-leaf parsley, chopped
Water as needed


Heat oil in a skillet over high heat until it begins to smoke. Place shrimp in an even layer on the bottom of the pan and sear without stirring, about a minute. Season with salt and cook until the shrimp turns pink. Stir in the garlic and red pepper flakes and cook 1 minute. Stir in the Lemon juice, caper brine, 1 teaspoon cold butter and half of the parsley.

Cook until the butter has melted, about 1 minute, then turn the heat on low and stir in remaining butter. Cook until the butter has melted to form a thick sauce and the shrimp has turned from pink to opaque in the crevice, about 2-3 minutes. Remove with a slotted spoon and transfer to a bowl. Continue to cook the butter in the skillet, add water 1 teaspoon at a time if too thick, about 2 minutes. Taste test to see if it needs more salt. Serve shrimp with butter sauce and sprinkle on the remaining parsley. Yum Yum!

Wednesday, May 9, 2018

Trouble Sleeping. Eat This

I think the French and some Italians know how to eat, they eat their salad after the main course. Some say it cleanses the palete, while others say it aids in digesting the main course. I would say, depending on what is in your salad, it will help you sleep.

So if you have trouble sleeping, eat this. A Spinach Turkey Salad. Serves 6


3 cups of turkey, cooked and cut into bite size pieces
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 cup green onions, chopped
1/2 cup celery m chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
3/4 cup seedless red grapes, halved
1/4 cup dried cranberries or dried cherries
3 cups baby spinach
1 cup baby red leaf lettuce
1 cup baby green leaf lettuce
1/2 cup candied pecans

Dressing Ingredients:

1 12 oz bag of fresh or frozen cranberries or cherries
1/4 cup simple syrup or honey
Pinch of salt
Pinch of cayenne pepper
3/4 cup champagne vinegar or white wine vinegar or rice wine vinegar
1 teaspoon Dijon mustard
2 tablespoons canola oil


Dressing: In a medium size saucepan on medium heat add the cranberries, syrup or honey, salt and cayenne pepper. Stir and cook until the cranberries pop. Pour into a blender and add the vinegar, mustard and oil. Blend until smooth, taste test and add more vinegar if necessary or water to dilute it. Strain through a fine strainer then store the dressing in a jar (without a metal lid) in the refrigerator until ready for use.

Salad: in a medium size bowl add the turkey, salt, pepper, onion powder and garlic powder; stir to combine. Make sure the turkey is coated with the seasonings before you mix in the green onions, Dijon mustard, cranberries, red grapes, mayonnaise and celery.

In another bowl mix the greens. To plate, first add the greens, then spoon on the turkey mixture, sprinkle with candied pecans and drizzle on the dressing. Yum Yum!

This salad is packed full of good stuff, I’m just going to eat it as my main course. I’ll let you know if it helps me get a good night sleep. 😴💤🌙

Here is a quick breakdown of the nutrients that are necessary for a healthy sleep cycle:
  • Tryptophan is the precursor to serotonin, a necessary component for sleep. Tryptophan is found in foods containing protein such as poultry, eggs, meats and nuts.
  • Melatonin is made from serotonin. Melatonin is also found naturally in some foods and has been shown in some studies to improve sleep. Foods that contain melatonin include cherries, walnuts, bananas and oatmeal.
  • Calcium regulates melatonin, making it essential for good sleep. Foods rich in calcium include kale, broccoli, collard greens, dairy products, tofu and some nuts such as almonds.
  • Potassium and magnesium induce muscle relaxation. If you are low in either of these vital nutrients you may have difficulty falling asleep or staying asleep. Potassium-rich foods include bananas (which also contain tryptophan), potatoes, avocados, squash, legumes (especially white beans), salmon and mushrooms. Magnesium-rich foods include whole grains, dark leafy green vegetables, nuts, seeds and beans.
The next time you are concerned about your sleep cycle try adding some of the above mentioned foods to your diet — your brain will thank you!

Let’s Go Bake a Cake

Let’s Go Bake a Cake
A Strawberry Angel Food Cake
Let’s go bake a cake...a Strawberry Angel Food Cake or Strawberry Shortcake. 

Cake Ingredients:

1 box Betty Crocker’s Angel Food Cake mix
3 cups quartered strawberries plus some whole ones for around base of the cake.
2 pints whipped cream
1 1/2 cups powdered sugar
Angel Food cubes after removing from the cake

Icing Ingredients:

1 8oz cream cheese
16 oz powdered sugar
2 teaspoons vanilla extract
1/2 cup butter, room temperature
Garnish: red and white chocolate curls


Prepare the cake according to the package. When cooled cut 3/4” to 1” off the top. Be sure to cut it evenly.

Now cut out an 1” of the inside for the filling. Don’t go all the way to the bottom of the cake.

Cut the removed cake into cubes and put them into a bowl. In another bowl beat the whipped cream and powdered sugar. Combine 1-2 cups of the whipped cream to the strawberries. Spoon the strawberry mixture into the cake and return the cake’s top.

To prepare the icing just combine all the ingredients until smooth. With an offset spatula frost the cake and garnish with the whole strawberries and red and white chocolate curls. Yum Yum!

Let’s Go Bake a Cake
A Strawberry Shortcake 

If your looking for something a little lighter with fresh strawberries try this strawberry shortcake. 9 servings. Ready in an hour.


4 teaspoons of baking powder
2 cups flour
3/4 teaspoon salt
1 tablespoon sugar
1/3 cup shortening
2/3 cup milk
1 egg, beaten
4 lbs strawberries, cleaned and quartered mixed with a 1/2 cup sugar and refrigerated up to 3-4 hours.


1/2 cup super
1/2 cup flour
3 tablespoons butter


Preheat oven to 350F. In a bowl crumble the flour, salt, sugar and shortening. Add in the milk and beaten egg. Mix together then spread evenly into a greased 8x8 cake pan. Mix the topping ingredients together, it will be crumbly. Sprinkle the topping over the cake batter. Bake 25-27 minutes. Test for doneness when a toothpick inserted in the center comes out clean. Top with the chilled strawberries add whipped cream or ice cream and serve. Yum Yum.

Tuesday, May 8, 2018

How to Grill the Perfect Corn with a Corn Grilling Basket

How to Grill the Perfect Corn 
with a Corn Grilling Basket 
How to Grill the Perfect Corn with a Corn Grilling Basket..Wow, say that 10 times fast!

I must admit I’ve never grilled corn this way, have you?  I just bought a corn grilling basket and I’m excited to try it out. Cross your fingers and hope that I get the perfectly grilled corn. 🌽

I’m also going to try Bobby Flay’s Herb Butter. This recipe serves 4 (2 ears of corn per person) and will take approximately an hour with the herb butter.


8 ears of corn
1 tablespoon Salt

Herb Butter:
2 sticks of butter, room temperature
1/4 cup fresh herbs; basil, tarragon, chives, chopped
Salt and pepper, to taste


Pull the husks down on ears of corn, but do not remove. Do remove all the silk by hand. Replace the husks then put the corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Heat grill to medium heat. Remove corn from water and shake out excess liquid. Put the corn in the corn grilling basket and place on the grill. After 10-15 minutes turn the basket over and grill another 10-15 minutes or until you can pierce a kernel with a paring knife. Remove and serve hot with herb butter. Yum Yum!

In a food processor combine the butter, herbs and salt and pepper. Pulse until smooth.

Monday, May 7, 2018

Bobby Flay’s Kartoffelsalat (German Potato Salad)

Why do Germans put words together? It just reminds me of a joke...a little butt humor. I don’t know if it goes with a food website, but here goes...

What is the German word for constipation?


German potato salad reminds me of a day with my father. He or I (it’s been awhile) or we were making some and I was rummaging around in the spices and grabbed some Italian seasoning....did I tell you I couldn’t cook ergo the name of my website???Anyway, the Italian seasoning didn’t make it in the German potato salad.

I’m sure Bobby Flay has made his perfecto, oh I mean perfekt! Serves 8


3 lbs of new potatoes
1 yellow onion, quartered
1/2 lb of bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and pepper, to taste
8 green onions, thinly sliced
1/4 cup fresh parsley, chopped


In a large pot place the potatoes and the yellow onion in cold water. Cook until tender, about 20 minutes. Drain, discard onion and set aside to cool. Once cool enough to handle cut into cubes. Place cubed potatoes in a bowl and cover.

In a skillet cook the bacon until crisp. Remove with a slotted spoon onto a plate with a paper towel. Add the onion to the bacon fat and cook until tender, about 3-4 minutes. Carefully add the vinegar and mustard seeds, cook an additional 2 minutes. Whisk in the canola oil and salt and pepper, to taste.

Pour over the potatoes and add in the bacon. Fold in the green onions and parsley. Taste to adjust seasonings, salt and pepper if needed. Serve warm. Yum Yum!

Cauliflower Rice Salad

This Cauliflower Rice Salad is a great side for your summer meals. Packed full of vegetables this has got to be one healthy salad. Serves 4-6


1 head of cauliflower, cut into florets 
1/4 cup kalamata olives or green or black olives or even a combination of each, sliced
1 medium size tomato, diced or 10 cherry tomatoes, halved
1 yellow or orange pepper, chopped 
1 medium red onion, chopped
2 tablespoons dried basil
2 tablespoons vegetable oil or coconut oil 
1 teaspoon honey
1/4 cup olive oil 
Juice from 1/2 of a lemon
1 garlic clove, crushed
1/2 teaspoon cumin 
1/2 teaspoon paprika 
Salt and pepper, to taste 


In a large bowl add the olives, tomatoes, peppers, onions and basil, stir to combine. 

Using a food processor with the grater attachment add your cauliflower florets to “rice”. 

Heat a medium size skillet on medium and add the 2 tablespoons of oil. When the oil is heated add the cauliflower to pan fry until warm, stirring occasionally. Remove from heat. 

In a bowl add the remaining ingredients and whisk together. Pour over cauliflower and mix well. Add to large bowl with the vegetables and toss to combine. Yum Yum!

Mama’s Copycat Arroz Con Leche

My mother made Arroz con Leche or rice pudding as a side dish not as a dessert. I’m sure she just made Instant rice poured on some milk and sprinkled cinnamon and sugar on top and served it cold. This was probably a dish my father had as a child, since his father was from England.

Rice pudding or rice pottage was a recipe found in a collection of recipes called The Forme of Cury dated 1390 in England. The modern recipe cooks the rice in water instead of a broth.

But...my mother being German, they also have rice pudding or Milchreis. They cook the rice in the milk.
And then there is Spain, after taking an ancestry.com DNA test I found out 14% of my DNA is from Spain, while just 10% is from England. Any way....

Arroz con Leche is served hot instead of cold and this is the recipe I’m going to post today. Serves 4-5


1 cup long grain white rice
4 cups whole milk
6 tablespoons sugar
6 oz evaporated milk
1 Vanilla bean, split
2 small cinnamon sticks
Ground cinnamon, for topping


Fill a pot half way with water, bring to boil add rice remove from heat and set aside for 20 minutes.
In a large saucepan combine the whole milk, evaporated milk, sugar, vanilla bean and cinnamon sticks. Cook 40 at a simmer, stirring constantly. If it starts to boil reduce heat.

Drain the rice and set aside. In the same pot add fresh water and bring to boil. Add the rice, reduce heat and let simmer for 6 minutes then drain again. Add the rice to the milk mixture and cook at a simmer for 20 minutes stirring constantly until it thickens. Let it cool, as this will help to thicken the pudding. Remove the cinnamon sticks and the vanilla bean. Serve warm, room temperature or chill it,  if you like it cold. Garnish with ground cinnamon. Yum Yum!

Sunday, May 6, 2018

Baked Chicken with Mushrooms and Peppers

Have you ever gone to Applebee’s and have their Smothered Chicken? This recipe is very similar....baked chicken with mushrooms and peppers smothered in melted cheese. Sound yummy, right?

Unfortunately, it looks like Applebee’s took theirs off the menu, but lucky for us because we can make it at home. (And probably for a lot less money) In fact, I’m going to make it tonight. Serves 4 Total Time: 40 minutes


2 large skinless boneless chicken breasts, cut in half lengthwise
1 clove of garlic, minced
Salt and pepper, to taste
1/2 medium onion, finely chopped
6 oz package of sliced white mushrooms
2 medium size red or orange bell peppers, chopped
1 tablespoon olive oil or oil of your choice
1 cup grated/shredded cheese of your choosing, I’m using mozzarella and fontina (an Italian cow’s milk cheese)


Preheat your oven to 425F. Rinse off your chicken breasts, cut them in half lengthwise and season them with the garlic, salt and pepper. Place them in a baking dish that’s been sprayed lightly with a nonstick cooking spray, that’s large enough to spread them out evenly and in a single layer. Cover with foil and bake for 20-25 minutes. Chicken should have an internal temperature of 165 degrees and should look pale with clear juices.

While the chicken is baking, use a large nonstick skillet on med/low heat and add your oil. When the oil is hot add the onions. When the onions soften add the mushrooms, sauté for a few minutes stirring constantly. Then add the bell peppers and sauté for an additional 5 minutes.

Remove the chicken from the oven and turn on the broiler. Separate the chicken from each other and top each piece with the vegetables and sprinkle on the cheese. Broil for 5 minutes or until cheese has melted. Serve hot with your favorite side; such as rice, potatoes or noodles. Yum Yum!