Saturday, August 18, 2018

Cranberry Balsamic Roasted Chicken

Every once in awhile I wonder, as the holidays get closer and closer, what can I make that is different yet festive.   Don’t you get tired of the same ham or turkey dinner? 

Now and then we’ve tried pork, Chinese or roast beef, but not only do I think this Cranberry Balsamic Roasted Chicken is easy, it will look fantastic on your table, whether it's for guests or just a few family members. Serves 5 Total Time: a little over an hour.


4-6 chicken breast and/or thighs, skin on
Fresh thyme
A sprinkle of Italian herbs
1/3 to 1/2 cup fresh cranberries
1 teaspoon maple syrup
1 teaspoon balsamic vinegar


1/3 cup cranberries
1 tablespoon maple syrup
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic


Clean chicken then place in a roasting pan, set aside. Make your marinade by blending all the ingredients in a blender until liquified and smooth. Pour over the chicken, coat evenly. Cover and place in fridge for a minimum of 30 minutes or overnight. Once marinated preheat oven to 375F.

Add the extra cranberries along with the thyme and Italian herbs, spread evenly over the tops of the chicken. Bake skin sides down for 25-30 minutes.

In a small bowl combine the teaspoon each of maple syrup and balsamic vinegar. After the 25-30 minutes turn the chick over and brush on the maple syrup, balsamic vinegar mixture. Add more seasonings, if desired. Check to see if the chicken is done. If the chicken is no longer pink inside then just BROIL for 3-4 minutes to make skins crispy. If it is still pink bake a little longer before broiling. If using boneless chicken total baking time should be around 35 minutes. Use a meat thermometer to gauge if done, internal temperature should reach 160 degrees.

When done remove from the oven and spoon sauce from pan over chicken. Serve with freshly roasted cranberries and herbs if desired.  YUM YUM!

PS:  If using skinless chicken cooking time will be 20-25 minutes and no broiling time is needed.

Thursday, August 16, 2018

Creole Cubed Steak

Cubed steaks are inexpensive and can be delicious if cooked right. Believe me I’ve had a lot of chewy cubed steak in my lifetime. Now I usually cook them in a crockpot for 7-8 hours covered in either golden mushroom soup or a couple cans of stewed tomatoes to get them tender.

I recently purchased some Creole spices. Do you know the difference between Creole and Cajun spices?

HungryHowies explains the difference like this:

Cajun seasoning relies on the use of many peppers, such as white and black pepper, bell peppers and cayenne peppers. This cuisine also incorporates paprika and garlic. The use of onion and celery is also common in Cajun cuisine.
Creole cuisine is influenced by people born to settlers in French colonial Louisiana, specifically in New Orleans. Creole foods are a combination of many different cultures, from French to Irish to West African. Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley and paprika.
Creole seasoning vs. Cajun seasoning really comes down to one question, do you want something spicy or something seasoned? If you want spicy, you’re more likely to enjoy Cajun foods. If you want something well-seasoned, opt for creole.

The Creole spice I purchased (Tony Charchere’s French Creole Cuisine More Spice Creole Seasoning) has salt, red pepper, black pepper, chili powder and dehydrated garlic. I really liked it on my salmon, so I’m going to try it in this recipe. Serves 10 Total Time 1 hour 50 minutes. I’m going to cut this recipe in half


3 lbs cubed steaks

Vegetable oil 
Salt and pepper, to taste 
Garlic powder 
1 onion, sliced 
1 green pepper, sliced 
  1 cup flour
  1 teaspoon each salt and pepper 
  2 cans cream of mushroom soup
  1 pkg onion soup mix
  2 cups beef broth 
  1 teaspoon paprika 
  1 teaspoon garlic powder 
  1 tablespoon Creole Seasoning 


Preheat oven to 350F

In a skillet heat with a 1/2” of the oil over med/high heat. Season steaks with salt, pepper and garlic powder, to taste. Make sure you season both sides. In a pie tin mix the breading ingredients together then dredge both sides of the steaks through the flour. Brown steaks 4 minutes on each side, remove to a paper towel. 

In a bowl whisk together the gravy ingredients. In a casserole dish layer the sliced onions first, then the green peppers, top the peppers with the cooked cubed steaks then cover with the gravy. Tightly wrap in foil and cook an 1hr to an 1hr 20 minutes. 

Serve over mashed potatoes, rice or buttered noodles. Yum Yum!


Tuesday, August 14, 2018

Crockpot Pot Roast

I don’t know about you, but I love a good pot roast that’s been cooking all day in a crockpot. This recipe is so easy just put 7 ingredients in the crockpot and 8 hours later dinner is ready. The food is yummy and clean up is a breeze. What else could you ask for.

If you don’t want to wait 8 hours and you have an Instant Pot just....

  • Cook a roast in an instant pot, first season the meat generously on all sides.
  • Add oil to the pot and set to the saute setting. Sear meat on all sides, then set the pressure cook setting on high.
  • Add beef broth along with potatoes, onions, and carrots if desired, cover, and cook.
  • Once finished cooking do a natural release for 10 minutes, then a quick release until the float valve goes down. Remove lid, transfer roast and veggies to a platter, and shred the roast

Serves 8 Total Time 4 hours 10 minutes



1. Place beef and vegetables in slow cooker.

2. Mix Seasoning Mix and water until blended. Pour over beef and vegetables. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving

Sunday, August 12, 2018

Cauliflower Flax Pizza with Vegetables

This Cauliflower Flax Pizza with Vegetables is interesting. If your looking for a healthy way to have a pizza you’ve got to try this. Serves 2-4 Total Time: 35 minutes


For the Crust:

1 head cauliflower
1 egg
  • ¾ cup mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 2 tbsp ground flax seed
  • 1 tbsp spicy spaghetti seasoning
  • ¼ tsp crushed red pepper
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp black pepper

  • Toppings:

  • ¾ cup pizza sauce 
  • ¾ red or orange bell pepper, thinly sliced
  • ½ medium onion, sliced
  • 5-6 cherry tomatoes, finely sliced
  • ½ cup shredded cheese (mozzarella or blend

  • Directions:

  • 1.  Preheat oven to 450 degrees and spray round pizza pan with coconut oil or olive oil cooking spray *See notes regarding parchment paper.

  • 2.  Chop cauliflower into pieces and add it food processor. Pulse for 30-45 seconds or until cauliflower is riced into fine pieces. Add riced cauliflower to microwave safe bowl and heat on high for 4-5 minutes. *See notes. {At this point, once the riced cauliflower has cooled, you can put it in a double layer of cheese cloth and squeeze to remove all moisture. This did not help my crust hold together any better than the other times, but it may work for you!}

  • 3.  In a medium bowl, add cooked cauliflower, egg, flax, cheese and seasonings, then stir to combine.  Transfer to greased pizza pan and spread out, using spatula, to an even round crust.  Bake in the oven for 15 minutes or until lightly golden brown.

  • 4.  While crust bakes, add chopped veggies to baking sheet, sprinkle with desired seasonings (I used the Spicy Spaghetti Seasoning) and bake for approximately 10 minutes or until soft. You can also toss them in a pan on the stove, spray with a little coconut oil cooking spray and saute for 5-7 minutes until onions are translucent.

  • 5.  Once crust has baked first 15 minutes, remove, add sauce, veggies and cheese and bake an additional 5 minutes, then turn oven to broil and bake for 1-2 minutes, watching carefully to ensure it does not burn.  Sprinkle with extra Parmesan cheese and crushed red pepper if desired, then EAT! Yum Yum!
    *This particular time, I tried using parchment paper, but in the past and since then I've put the crusted on a greases pan and I prefer that method. The crust tended to stick to the parchment paper.
    *Oven Instructions: Remove leaves and separate florets, roast in the oven for approximately 15 minutes on 375 degrees. Then remove and cool before adding to food processor to rice.
    Thanks lemonand for the recipe. 

  • Saturday, August 11, 2018

    How to Make the Perfect Tomato Pesto Pasta

    Ah..freshly ripened tomatoes right off the vine is one of the summers truest gifts. There is so much you can do with this fruit, so today I’m going to share with you a southern Italian tomato pesto they call, Pesto alla Trapanese. 

    Serves 8 Total Time: 20 minutes


    4 cups tomatoes, seeded, peeled and coarsely chopped.
    5 garlic cloves, minced
    30 fresh basil leaves
    1/2 cup olive oil
    1 tablespoon balsamic vinegar
    Salt and pepper, to taste
    1 cup freshly grated Parmesan cheese


    Note: Make while your pasta is cooking.

    Add the first 6 ingredients to a blender and blend until smooth. Add the cheese but just blend until mixed. Transfer to a bowl, taste test to see if adjusting seasoning is necessary. Set aside.

    How do you make spaghetti? Do you boil the pasta, drain the water, rinsing the pasta in cold water to stop the cooking process, transfer to a plate and pour the sauce on top with cheese and seasoning? Oh and do you throw the pasta on the kitchen cabinet to see if it sticks?

    The problem with this method is that it gets sticky and cold by the time you eat it. Rinsing the pasta removes some of the starch, which makes it more chewy than silky tasting. Also rinsing doesn’t allow the sauce to evenly coat or absorb resulting in blah tasting pasta.

    If you add the pasta directly from the water to the sauce using a pasta spoon...

    ...without rinsing will allow the sauce to coat/absorb every bite of pasta and improves the texture.

    Cook your pasta slightly undercooked or al dente, testing the pasta every 30 seconds to get it right. For dried spaghetti pasta start testing at the 7 minute mark. On pasta boxes it should post cooking times for firm, al dente and soft.

    Once you’ve cooked your 8 servings of pasta to your desired taste, reheat the tomato pesto in a medium size saucepan , Add The Pasta to The Tomato Pasta Sauce and stir to combine.  Then plate with your favorite toppings such as cooked shrimp, cut up tomatoes or additional Parmesan cheese. Yum Yum!

    Friday, August 10, 2018

    Yum Yum for Spices: Cardamom

    In the culinary arts, cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke.

    Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main types of cardamom: black cardamom and green cardamom.

    Cardamom is used mainly in Indian cooking as well as Middle Eastern cuisine.
    In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom is used in preparing certain desserts.
    Interestingly enough, one of the countries that consumes the most cardamom is Sweden, where cardamom is employed to season everything from baked goods to hamburgers and meat loaves.

    Baking With Cardamom

    Like the Swedes (and other Scandinavians, such as the Finns and Norweigians), you can use cardamom in your apple pie recipes. Consider the fact that cardamom is frequently combined with spices such as cinnamon and cloves (again, think curries and basmati rice).
    Furthermore, consider that cinnamon and cloves are quite standard ingredients in apple pies, pumpkin pies and banana breads (frequently in conjunction with nutmeg).
    Thus, it represents merely a short culinary leap to say that cardamom can be used in any of your usual autumn and winter recipes—whether it's spice cakes, puddings, casseroles and pear or apple tarts.
     Consider adding a dash of it to your streusel topping before applying it to your muffins and coffeecakes.

    Cardamom in Drinks

    And don't forget drinks: everything from mulled wine to hot cider to eggnog will benefit from an unexpected hint of cardamom. 
    You can also add cardamom to coffee and tea for a fragrant and festive twist.
    For coffee: Simply grind up 3 to 4 whole cardamom seeds along with your coffee beans and pour your hot water over as usual. Some traditions grind the whole pod, but it's fine to use the seeds only.
    If you're using cardamom in a recipe, ideally you'd start with whole cardamom pods. If you buy ground cardamom (i.e. cardamom powder) from the spice section, it won't be as flavorful since the essential oils of the cardamom seed will lose their flavor relatively quickly after the seeds are ground.
    Your best bet is to start with whole cardamom pods and toast them in a dry skillet for a few minutes. Let them cool for a minute and then remove the seeds from the pods. Grind the seeds in a ​mortar and pestle for best results, or you can use a motorized spice grinder (like a coffee grinder).
    Just be sure to clean your coffee grinder thoroughly after using it to grind cardamom. Then again, you might find a faint hint of cardamom in your coffee to be thoroughly enchanting

    Thursday, August 9, 2018

    Asian Rice Pudding

    It’s National Rice Pudding Day🎉🎊🤪🍚!

    I’ve been going to a China Buffet lately because it has a lot of options (not all Asian) and their lunch time buffet is pretty inexpensive, about $7.00 per person.

    The dessert options are plenty with your typical bananas in a strawberry glaze, a chocolate or vanilla pudding, assorted cookies, mini cakes in strawberry and coffee flavors, of course, there has to be fortune cookies and a sweet rice pudding.

    The recipe at the bottom of this post has raisins which isn’t in the China buffet rice pudding.

    Here is a lactose/dairy and glucose free recipe .


    1 14 oz can coconut milk
    1/4 c. sugar
    1/4 tsp. salt
    1/4 c. white jasmine rice (long grain) 5 whole cardamom pods
    about 1/8 tsp. ground cardamom (optional)


    1. Pour the coconut milk into a large pyrex measuring cup (You should have somewhere around 1 3/4 c. of coconut milk, give or take). Add water to the coconut milk so that you end up with 3 c.
    total volume of liquid. Remove 1/4 c. of the coconut-water mixture and reserve. Pour the remaining 2 3/4 c. coconut-water mixture into a medium saucepan.

    2.  Add the sugar, salt and cardamom pods. Simmer over medium heat. Add the rice, stir to combine. Decrease the heat to low, cover and cook 45-50 minutes. Stir occasionally so rice doesn’t scorch on the bottom of the saucepan.

    3.  When the mixture has reached a yogurt-like consistency, remove from the heat and let cool 5-10 minutes. Remove the cardamom pods and stir in the ground cardamom. Transfer to a bowl and allow the pudding to cool an additional 1-2 hours. It will thicken as it cools.

    4.  Stir in the remaining coconut milk-water mixture. Serve either warm or refrigerate, if preferred cold. They serve it cold at the buffet. Yum Yum!


    Wednesday, August 8, 2018


    Doesn’t this Shakshuka look good? Serious Eats States: Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack. Yum Yum!

    Having shakshuka for breakfast might just actually help you recover from a hangover, this spicy dish contains tomatoes that are full of electrolytes sodium and potassium, as well as plenty of vitamins.  Eggs contain a good amount of protein and the amino acid, cysteine, which helps eliminate toxins leftover from the alcohol. Top this dish with some slices of avocado which will help get your potassium levels up where they should be. Beside avocados you could add black olives (pictured), artichokes or chickpeas.

    Tuesday, August 7, 2018

    Applebee’s California Shrimp Salad

    Don’t you go to certain restaurants for a particular item on their menu?

    I loved Wendy’s Pulled Pork Sandwich with lots of slaw and your choice of sweet, spicy or smoky BBQ sauce. This sandwich is/was only offered in the fall.

    I go to O’Charleys for their Chicken Harvest Soup and rolls. You can only get this soup on Monday or Tuesday.

     Syd’s in Noblesville, Indiana for their Chicken Salad Melt (this is the sandwich I first discovered at a restaurant in Southern Indiana, but like all good things the restaurant decided to go Asian and changed their menu, bye bye Chicken Salad Melt)

    This is another story of something good that is no longer offered. WHY did Applebees take this delicious California Shrimp Salad off their menu!?!?!?  I know Applebees is notorious for taking good items off their menu, but in my book this was the worst. So, I’m going to make it myself 🤨, how about you? Makes 2 large salad plates.


    1 head of Boston Bibb lettuce, rinsed and divided
    1 2.25 oz black olives, drained
    1 small container of cherry tomatoes (smallest I’ve seen is 10.5oz)
    3 strips of bacon, cooked and crumbled
    1 avocado, pitted and sliced
    1 1/2 lb of shrimp, peeled, deveined and cooked
    Shrimp spices of your choosing (paprika, creole seasonings, garlic powder, cayenne pepper (if you like them spicy, salt and pepper too name a few)
    2-3 hard-boiled eggs, quartered

    Avocado Dressing:

    1 avocado, pitted and mashed
    1/2 cup sour cream
    1/4 cup milk
    1/4 cup mayonnaise
    1 tablespoon lemon juice
    1/4 teaspoon garlic salt

    Dressing Directions:

    Combine all ingredients in a blender and blend until smooth.

    Salad Directions:

    Cook your shrimp:

    1. If frozen, thaw the shrimp. If your shrimp are frozen, place them in a colander in the sink and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water.

    2. The shrimp will bend easily when thawed. The shrimp is thawed and ready when they are no longer frozen solid but soft, easily bendable, and slightly translucent. This will only take a few minutes. Pat the shrimp dry with paper towels.

    3. Warm the oil or butter over medium-high heat. Place the oil or butter in a large frying pan over medium-high heat. Tilt the pan as the oil warms, or butter melts, to coat the bottom of the pan.

    4. Add the shrimp to the hot pan. When the butter is melted or the oil moves around the pan easily, add the shrimp. They should sizzle on contact (if not, warm your pan a little longer next time).

    5. Season the shrimp with salt and pepper. Sprinkle salt and pepper over the shrimp. Be generous! You can also add any other seasonings at this point — chili spice, curry spice or any other seasonings in your cupboard.

    6. Sauté the shrimp until pink and opaque. The shrimp will start off looking grey and translucent, but will gradually become pink and opaque as they cook through. The tails will also turn bright red. Cook the shrimp, stirring frequently, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes. Remove to a paper towel.

    Prepare your salad:

    On two large salad plates divide the rinsed Boston bibb lettuce, add the tomatoes, crumbled bacon, hard-boiled eggs, avocado, black olives and shrimp. Drizzle with your homemade avocado dressing. Yum Yum!

    Sunday, August 5, 2018

    Potato Knoepfle/Knoephla Soup

    Knoepfle in German means a soft noodle. How do I know about this Potato Knoepfle Soup. I worked at the Berardi’s Wagon Wheel as a waitress in the summer of 1971. This Italian family  was known for their roast beef sandwiches and this potato soup.

    In fact, today at Berardi’s Family Kitchen they still make it. So, if your ever in Sandusky, Ohio stop by at 1019 W Perkins Ave. and enjoy some homemade Potato Knoepfle Soup.

    Serves 8-10 Total Time: 1 hr


    1/2 cup butter, cubed
    3 medium potatoes, peeled and cubed
    1 onion, grated
    3 cups milk
    6 cups water
    3 chicken or vegetable bouillon cubes

    Knoepfle Noodle Ingredients:

    1 1/2 cups flour
    1 egg, beaten
    5-6 tablespoons milk
    1/2 teaspoon salt
    Chopped fresh parsley


    In a large skillet melt the butter then cook the potatoes and onions for 20-25 minutes, or until tender. Add the milk heat through but do not boil. Set aside. In a Dutch Oven bring the water and bouillon cubes to boil.

    In a bowl combine the flour, egg milk and salt until you make a dough. Roll the dough into a 1/2” rope then cut it into 1/4” pieces. Drop the pieces into the boiling bouillon water. Reduce heat, cover  and let simmer for 10 minutes. Add in the potato mixture, heat through and serve. Yum Yum!

    Copycat Weight Watchers Black Bean and Hominy Salad

    OMG, if it isn’t one thing it’s another. Now we have to worry about eating “nightshade” vegetables and legumes. Well this Weight Watchers Black Bean and Hominy Salad is packed full of no no foods according to many websites.

    What are nightshade vegetables:


    How are they related? The nightshade plants produce fruits that have the same little green elfish hat.

    You’d think that these vegetables would have some health benefits and they do; they reduce inflammation, kill bacteria and viruses and have anti-cancer properties. But...the health risks are; they destroy cell membranes, causes birth defects (in lab rats) and can cause mental health problems.

    Tomatoes toxicity is less than a potato and even less once it ripens. If you’re not going to eat 15,000 tomatoes in one sitting than I think the one tomato you have in your salad is not going to kill you. Peppers also have a very small amount of the compound that causes the toxicity to humans.

    On the other hand, legumes (black beans) that have a large amount of lectins can cause; nausea, diarrhea, cramps, leaky gut syndrome, brain fog and tiredness, just to name a few if not properly cooked. However, making corn grain into hominy destroys any lectin in the corn because the procedure requires soaking and cooking the hard grain in a diluted solution of lye and then washed. Sounds yummy, doesn’t it?  Onions are lectin-free, but my stomach still has a hard time if they are raw.

    I do want to point out the health benefits of black beans. They are a good source of fiber, protein and folate. One cup of cooked black beans contains roughly 227 calories. The biggest benefit is their ability to reduce a spike in blood sugar after a meal, which helps those with diabetes and obesity.

    *The best way to reduce lectins in beans is to soak them at least 12 hours before cooking, frequently changing the water. Adding baking soda or lemon juice will boost the neutralization of the lectins even further. Then rinse and cook on high heat for at least 10 minutes. This is especially needed if you are using a crockpot/slow cooker, because cooking your meal on low for 6-8 hours will not reduce the lectins. Serves 6 Total Time: 15 minutes


    1 15 oz can of black beans, *see above
    1 15 oz can of hominy, rinsed and drained
    1 cup of cherry tomatoes, halved
    1 small yellow pepper, diced
    1/2 small red onion, diced
    1/3 cup fresh cilantro, chopped
    1 medium jalapeño, seeded, minced (optional)
    2 tablespoons fresh lime juice
    1 teaspoon honey
    1 tablespoon olive oil
    1/4 teaspoon ground cumin
    1/4 teaspoon salt


    In a medium bowl combine the beans, hominy, tomatoes, peppers, onion, cilantro and jalapeños, if using.

    In another bowl add the lime juice, oil, cumin and salt. Pour over bean mixture and toss well to coat. Yum Yum!

    Saturday, August 4, 2018

    Country Pork Spare Ribs Stroganoff

    I know, I know, I just did a post about going on a diet and limiting my dairy. My granddaughter, Caitlyn, suggested this recipe as I picked up some country pork spare ribs and mushrooms from Meijer the other night. I wanted to try something different with them instead of my “rut” recipe (but delicious) of cooking them in stewed tomatoes until they are juicy and falling apart.

    So instead of stewed tomatoes I’m going to make a creamy mushroom sauce with a white roux, mushrooms, onions and chicken broth. Oh and did I say I was going to slow cook this for 6-8 hours. Serves 4-6

    Sauce Ingredients:

    8 oz of mushrooms, sliced
    2 tablespoons butter 
    2 tablespoons of finely chopped onion 
    2 cups chicken broth 
    4 tablespoons butter 
    4 tablespoons flour 
    3 cups milk
    Salt and pepper, to taste


    In a large saucepan add the butter and melt on med/high heat. Add in the onions and sauté them until translucent then add in the mushrooms and chicken broth. Cover and let cook for 20 minutes.

    In a saucepan make the roux. Melt the butter then add in the flour mix until all the flour is incorporated into the butter to form a paste.  Gradually add in your milk whisking as you go to eliminate any lumps and making a smooth mixture. 

    Combine the roux with the mushrooms, salt and pepper, to taste and mix well. Set aside. 

    Stroganoff Ingredients:

    4-6 country pork spare ribs 
    2 tablespoons butter
    1/3 cup sour cream
    Salt and pepper, to taste

    In a skillet on medium heat add the butter. Once melted sear the ribss on all sides until browned.
    Put them in the bottom of the slow cooker/crockpot. Top with the creamy mushroom sauce (if too thick put a 1/2 of water in the skillet where you seared your ribs scrape off the brown bits or fond and add this to your crockpot...might be a good idea to reserve this anyway , if needed later.) 

    Cover and cook on low for 6-8 hours or until ribs fall apart. (Watch to see if you need to add liquid) Remove ribs and mix in the sour cream, salt and pepper. Serve on some mashed potatoes, rice or butter noodles then top with the creamy mushroom sauce. Yum Yum! 

    Greek Salad with Homemade Dressing

    I lost weight eating this Greek Salad, maybe 10 pounds. It’s been a few years ago, but now I’m thinking of trying it again.

    My diet consisted of; no breakfast, poached eggs on toast for lunch and this salad for dinner. I ate it every night for a month. This is my dilemma, can I stick to the same thing for a month. Could you?

    I just know I need to cut out dairy in my diet. If you have looked at most of my dinner recipes you might have noticed a lot of them have a creamy sauce. I’m a sucker for a good cream sauce, and I have gained weight because of it.

    Before you get all excited about trying to eat this Greek Salad every night to lose weight, I also want you to remember I had poached eggs on toast for lunch. Your body needs the following nutrients to stay healthy; carbohydrates, fats, proteins, vitamins and minerals. My protein was the poached eggs, carbs came from the wheat toast, fats from the oil in the dressing and the butter on my toast, a lot of the vitamins and minerals came from the vegetables, but I also took a supplement loaded with vitamins and minerals. 

    So if your going to eat this salad for dinner make sure your lunch consists of your carbohydrates and protein. If you don’t like eggs and toast have a chicken sandwich with a little bit of lite mayo or a chicken breast with a baked potato topped with a dollop of real butter. Serves 2

    Dressing Ingredients:

    3 tablespoons extra virgin olive oil

    1½ tablespoons lemon juice
    1 garlic clove, minced
    ½ teaspoon dried oregano
    ¼ teaspoon salt
    ¼ teaspoon freshly ground black pepper, and extra for garnish
    Salad Ingredients:
    3 tomatoes, cut into wedges
    ¼ red onion, sliced into rings
    ½ cucumber, sliced into thick half-moons
    ½ green pepper, cut into thin strips
    4 oz feta cheese, cut into small cubes or crumbled 
    16 Kalamata olives, whole or cut in half
    PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH with a little freshly ground black pepper.

    Thursday, August 2, 2018

    Roasted Balsamic Tomatoes 🍅

    It that time of year when people in the northern states who planted tomatoes are getting ready to pick them. Now what are we going to do with all of them. You can only make so many salads. 

    Unless you are a canner, I had to look this up. I wasn’t to sure there are people called canners, you are going to have more tomatoes then you know what to do with. Oops, I all ready said this, but it’s sooo true.

    This is a good time to get to know your neighbors, maybe they grew too many cucumbers or onions and you can exchange tomatoes for some of their vegetables. Or...

    You can find recipes like this Roasted Balsamic Tomatoes 🍅 to make as a side dish. Serves 4 Total Time: 1 hour.


    1 lb of ripen red tomatoes
    2 garlic cloves, crushed
    1 tablespoon olive oil
    1 tablespoon balsamic vinegar
    1 teaspoon of thyme, basil, oregano or rosemary (your choice)
    Sea salt and pepper, to taste


    Preheat oven to 280F

    Rinse and remove stem from your tomatoes and cut them in half across the center.

    In a bowl combine the garlic, oil and vinegar.

    On a foil lined baking sheet evenly space your tomatoes. Drizzle on the oil mixture, sprinkle on the seasoning and salt and pepper, to taste.

    Bake for 50 minutes, until tender. Yum Yum!

    Wednesday, August 1, 2018

    Roasted Galic Parmesan Klondike Potatoes

    Do you like Klondike potatoes? How many ways to do serve them? Do you boil, roast or even mash them? Have you tried....

    Making them with garlic and Parmesan cheese?  Top them off with some herbs and sour cream? 
    If not, you’ve got to try these. Serves 6 Total Time: 40 minutes 


    3 lbs of Klondike potatoes, cleaned and cut in half 
    2 tablespoons olive oil
    2 tablespoons minced garlic 
    1 teaspoon dried thyme 
    1/2 teaspoon dried oregano 
    1/2 teaspoon dried basil
    1/3 cup Parmesan, grated 
    Salt and pepper, to taste 
    2 tablespoons butter, melted 
    2 tablespoons fresh parsley, finely chopped 


    Preheat oven to 400F.

    Grease a baking sheet with a nonstick cooking spray.

    In a bowl combine the olive oil, garlic, thyme, oregano, basil, Parmesan and salt and pepper, to taste. Spread the potatoes out in the evenly on the baking sheet. Bake for 25-30 minutes or until golden. Stir in melted butter, sprinkle with finely chopped parsley and add a dollop of sour cream. Yum Yum! PS: According to Needlers Fresh Market you can also use small red potatoes.