Thursday, February 28, 2019

Emeril’s Mardi Gras Salad

This salad is so colorful. Now I want this salad for lunch on Fat Tuesday with a slice of King Cake. Serves 4-6 Total Time: 30 minutes 


4 cups red cabbage, thinly sliced
1/2 cup Poppy Seed Dressing
3 naval oranges, peeled and sliced
1/4 cup chopped, toasted pecans*
2 tablespoons chopped parsley
Salt and pepper to taste

  • Toss the cabbage with the poppy seed dressing in a medium sized mixing bowl. Season with salt and pepper. Arrange in an even layer on large dinner plate or platter. Arrange orange slices over the top in an overlapping pattern. Sprinkle with the pecans and parsley.
  • * To toast pecans, spread a single layer of nuts on an ungreased cookie sheet and place in 350-degree oven for 12 to 15 minutes. Allow to cool before using.

Wednesday, February 27, 2019

Mardi Gras King Cake

Wow, this Mardi Gras King Cake is a party cake! A king cake is a type of cake associated in a number of countries with the festival of Epiphany at the end of the Christmas season; in other places, it is associated with the pre-Lenten celebrations of Mardi Gras/Carnival. Serves: 12 Total Time: 1 hour 


2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
3/4 cup sugar, divided
1/2 cup butter, softened
1/2 cup warm 2% milk
2 large egg yolks, room temperature
1-1/4 teaspoons salt
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
3-1/4 to 3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 large egg, beaten


1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
2 to 3 tablespoons water
Green, purple and yellow sugars


  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. 
  • Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars. Yum Yum!
  • Louisiana Sausage Red Beans and Rice

    Mardi Gras 2019 falls on Tuesday, March 5, 2019 and we are celebrating with this Louisiana inspired Sausage Red Beans and Rice. Marti Gras to me means it’s one step closer to spring and warmer weather. Next is St. Patrick’s Day and last year I went a little “green” crazy with my recipes. Oh, and don’t forget on March 10th we get to change our clocks back to daylight saving time. 

    This original recipe used dry kidney beans and had to do an over night soaking or a one hour soak, but I’m not doing any of that. I don’t know if there’s a big difference between dry beans and canned beans, but I’m using canned beans. Hey, leave me a comment on what you prefer and why. Serves 10+ (If you don’t need to make that much, cut the ingredients in half or freeze part of it for another night) 


    1 16oz can of dark red kidney beans 

    1 medium onion, diced 
    3 stalks celery, diced 
    1 large green bell pepper, diced 
    1 lb hot sausage, cut into 1” pieces 
    1 tablespoon vegetable oil 
    4 cloves garlic, minced 
    2 bay leaves 
    1 teaspoon thyme 
    1 teaspoon dried oregano 
    3 chicken bouillon cubes + 7 cups water 
    1 teaspoon Ragin’ Cajun seasoning 
    6 green onions, sliced for garnish 
    2 cups rice of your choice, cooked


    In your Dutch Oven add the oil and brown your sausage, then remove and set aside. Leaving the oil in the pot add in your onions, green pepper, celery and garlic, sauté on med/low heat until tender and translucent, about 10 minutes. Dissolve your bouillon cubes in a saucepan with the 7 cups of water, bay leaves, thyme and oregano. Add the beans to the Dutch Oven along with the bouillon mixture, stir well and bring to a boil. Reduce heat to medium and cook about an hour uncovered until the beans get soft. 

    Once the beans are soft smash some (about 1/2) with the back of a wooden spoon, this will give the dish a creamy texture. Add the sausage back in and boil until you get your desired thickness (could be up to an hour, you’ll need to watch it). Add in the Ragin’ Cajun seasoning or any other Cajun seasoning that you like. 

    During this time prepare your rice according to package instructions. To serve: you can either have the rice to the side or on top with fresh slices of green onions. Yum Yum! 

    You’ll need a Dutch Oven and some Rajin’ Cajun seasoning for this recipe.

    Monday, February 25, 2019

    Chicken in a Light Tomato Sauce with Mushrooms

    If you want to cook chicken in a sauce but not add calories from a cream sauce this light tomato sauce could be just what you want. Serves 8 Total Time: 2 hours


    3 lbs chicken pieces, cut into eighths
    1/4 cup butter
    2 tablespoons oil
    2 cups onion, chopped
    2 cups mushrooms, sliced
    3 cups tomatoes, chopped
    1 1/2 cups dry white wine
    2 bay leaves
    1 teaspoon salt
    1/2 teaspoon thyme
    1/4 teaspoon pepper


    Rinse and pat dry. In a 10” skillet over med/high heat melt 2 tablespoons butter with the oil, then brown the chicken adding the remaining butter as needed. Transfer to a braiser.

    Pour off all but 3 tablespoons of the butter/oil in the skillet then add the onions and cook until translucent. Add the mushrooms and cook until soft. Stir in the tomatoes, then transfer to the braiser with the chicken.

    Deglaze the skillet with the wine then pour over chicken mixture. Add the seasoning then bring to boil, cover then lower heat to simmer until 10 minutes. Uncover, continue to simmer 20 minutes until chicken is cooked through. To serve: remove chicken to a serving plate. Boil the sauce 10 minutes to thicken then pour over chicken. Yum Yum!

    You need a braiser for this recipe

    Buttermilk Fried Chicken

    This Buttermilk Fried Chicken recipe is easy to make and serves 4. Takes about an hour to make and your family will love it. Need more chicken then double this recipe.


    2-3lbs Fryer, cut into pieces or buy your favorite pieces totaling that weight (for me I’d buy breasts and legs)
    Salt and pepper, to taste
    1 cup flour
    1/2 teaspoon dried thyme +sprigs for garnish
    Oil for frying


    Wash and pat dry your chicken pieces. Salt and pepper both sides, to taste. Place in a bowl and cover with buttermilk. Let stand in buttermilk for 30 minutes. In a shallow bowl combine the flour and dried thyme. Roll the chicken pieces in the flour mixture until coated. In a large skillet heat the oil (at least 1/4th filled) Add the chicken and cook one side 8-10 minutes, then turn it over a cook the other side. Lower the heat, cover and continue cooking until the chicken is tender, about 30 minutes. Yum Yum!

    Fried Egg with Herb Goat Cheese on Avocado Toast

    Did you know that Williams Sonoma has recipes on their website? I get emails daily from them wanting me to buy pots and pans (which I have), but didn’t pay any attention to anything else. I’m saying this in me head with a British accent, I am...oh no, now it’s sounding a bit like Mary Poppins. On with the recipe...serves 2. Total Time: 40 minutes


    2 tablespoons olive oil + some for drizzling
    2 pieces of your favorite bread
    4 oz herb goat cheese
    1 avocados, pitted, peeled and sliced
    2 eggs, fried
    1 oz Ricotta Salata, shaved or Pecorino-Romano, grated
    Chili oil or hot sauce (optional)
    Fresh chives, chopped for garnish
    Salt and pepper, to taste


    In a skillet add the oil on med/high heat and toast your bread until it’s golden brown on both sides, about 3 minutes. Remove to your serving plates. In a same skillet fry your egg to your desired doneness. On the toast spread the herb goat cheese, divided evenly. Top with slices of avocado, a fried egg, ricotta salata or pecorino-Romano cheese and chili oil, if using. Sprinkle on some chopped chives and salt and pepper, to taste. Serve immediately. Yum Yum!

    Items you may need if you are making this recipe

    Friday, February 22, 2019

    Blood Orange Spinach Quinoa Salad

    I’m on a blood orange craze. I get mine from  Imperfect Produce and add them to my daily smoothie. I’ve been wondering what else I can do with them as, I read, they are only available between December and April. 

    Earlier, I made the post: Gluten Free Beer Battered Blood Orange Chicken which looks really good. Now I want to be able to use this highly antioxidant fruit in a salad for lunch. Serves 4-6 Total Time:45 minutes.


    3 blood oranges

    1 cup quick-cooking quinoa, cooked and chilled
    3 oz fresh baby spinach
    4 oz goat cheese, crumbled
    2 teaspoons white wine vinegar
    2 tablespoons shallot, finely chopped
    1 tablespoon Dijon mustard
    Salt and pepper, to taste
    1/3 cup olive oil


    Cut out segments of the blood orange then squeeze any remaining juice from the peel or membranes with a manual juicer. In a large bowl toss the spinach, chilled quinoa, goat cheese and blood orange segments together. In another bowl whisk together the blood orange juice with the vinegar, shallot, mustard then salt and pepper, to taste. Slowly whisk in the olive oil. Pour over salad and toss to mix. Serve cold. Leftovers will refrigerate for a few days. Yum Yum 

    PS: I might segment 2 blood oranges and juice the other.

    You need a manual fruit juicer for this recipe. 

    Gluten Free Beer Battered Blood Orange Chicken

    Why am I making this recipe with blood oranges, 1st of all they are loaded with antioxidants and 2nd they are sweeter than other oranges. Oh, and to make this recipe extra’s gluten free.

    I’m going to use my heavy wok on my NuWave PIC Flex Induction plate, because the med/high heat averages 375F. You want to make sure your vegetable oil is heated up to this temperature before adding the beer battered chicken. You might want to put a thermometer in the oil to double check. Depending on how big your wok or pot is, you’ll need to have enough oil to submerge the chicken. Fill between 1/4 and 1/2 full.

    While I’m heating the vegetable oil, I’ll make the batter. The beer batter ingredients are:

    1 1/2 cups rice flour or any other non gluten flour
    2 teaspoons onion powder
    1/4 teaspoon cayenne pepper
    2 teaspoons kosher salt
    12 oz cold gluten free beer

    You need a batter that’s thick enough to coat the chicken, like pancake batter. Whisk the flour into the remaining ingredients a little at a time to make sure its a smooth consistency, not lumpy.

    This recipe serves 4, so you’ll need 4 skinless boneless chicken breasts (1 per person), cut into bite size pieces. Total Time: 20 minutes. To garnish you can slice up a couple green onions and top with sesame seeds.

    Next make the blood orange sauce. The ingredients are:

    1/2 cup blood orange juice
    1/2 cup ketchup
    2 tablespoons red wine vinegar
    2 tablespoons agave
    1 tablespoon gluten free soy sauce
    1 clove garlic, minced
    Kosher salt, to taste

    Whisk together all ingredients in a medium size saucepan and bring to simmer on low heat until liquid reduces by 1/4th, remove from heat. Set aside.


    Add the pieces of chicken to the batter until you get a good coating then carefully drop them into the hot oil, adding 7-8 pieces at a time. Fry until they are golden brown, 1-2 minutes. Stir the oil while the chicken is frying will insure the chicken is cooked evenly. Remove with a slotted spoon to a baking sheet covered with paper towels. Repeat until all the chicken is done.

    While the last batch is frying reheat the blood orange sauce. In a large bowl combine the chicken with the sauce, toss to coat. Serve with slices of green onions and sesame seeds. Yum Yum!

    A NuWave PIC Flex Induction is available at Walmart. I use mine a lot and love it

    Instant Pot Texas-Style Chili

    Chili and grilled cheese one of my favorite go to lunches. Wouldn’t it be great to make it faster in an Instant Pot instead of 2.5 hours on the stove? This recipe is a bit spicy...can you handle it?  Serves 8 Total Time: 1 hour 45 minutes


    3 dried New Mexico chilies, stemmed and seeded
    2 dried pasilla chilies, stemmed and seeded
    2 dried guajillo chilies, stemmed and seeded
    2 tablespoons vegetable oil + more if needed
    2 1/2 lbs cubed beef stew meat (1”-1 1/2” pieces)
    Salt and pepper, to taste
    1 onion, chopped
    3 cloves garlic, minced
    2 teaspoons ground cumin
    1 cup low-sodium beef broth & 1 cup water
    1 corn tortilla, torn
    2 tablespoons packed brown sugar
    1 tablespoon apple cider vinegar


    Toast the chilies in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree. Heat oil in a pot over medium high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat, about 5 minutes, then remove. Add more oil if the pot is dry. Add in the onion with a pinch of salt; cook until softened, 3-5 minutes. Stir in garlic and cumin.

    Transfer the meat mixture to the Instant Pot and pour in a cup each of broth and water, the chili purée, tortilla and brown sugar; stir. Cook on high pressure for 30 minutes. Use the manual release for 20 minutes, then release the rest of the pressure. Uncover and switch over to sauté to thicken sauce, 15 to 20 minutes. Stir in the vinegar and season with salt and pepper, to taste. Yum Yum!

    You need an Instant Pot to make this recipe.

    Thursday, February 21, 2019

    Sautéed Chicken with Greek Olives

    Do you like Greek olives? If you do your going to love this sautéed chicken with Greek olives. Serves 4 Total Time: 45 minutes 


    1 2-3lb frying chicken, cut up
    2 tablespoons butter 
    2 tablespoons olive oil 
    1 clove garlic, minced 
    2 tablespoons flour 
    1 tablespoon fennel 
    1 tablespoon scallions, finely chopped 
    1 tablespoon parsley 
    1 cup dry white wine
    1/2 cup plain Greek yogurt 
    12 pitted large black Greek olives 
    Salt and pepper, to taste 


    Wash and pat dry your chicken pieces. Heat the butter and oil in a large skillet. Add the chicken and brown on both sides 5-6 minutes or until the internal temperature is 160F. Add the garlic cook 1 more minute. Remove both the chicken and the garlic. Add the flour to the same skillet and mix well. Simmer 2-3 minutes then add the fennel, scallions and parsley. Cook 1 minute then add the wine. Bring to boil, stirring constantly then reduce the heat and stir in the yogurt and Greek olives. Return the chicken and garlic back to the skillet. Cover and cook until the chicken is heated through and tender. Yum Yum! 

    Blackened Chicken and Quinoa Bowl

    Blackened chicken is all about the seasonings you put together to make your rub. There are many combinations from: paprika, salt, white pepper, cayenne pepper, cumin and thyme to chili powder, salt and pepper, paprika, onion and garlic powder, cumin and Italian seasoning.

    Gordon Ramsay basically uses the same ingredients to make his rub: thyme, paprika, cayenne pepper, garlic powder, salt and pepper.

    This recipe reminds me of a burrito bowl I had in New York called Quinoa Burrito Bowl with Chicken . I got the idea for this recipe from the food critic. Serves 4 Total Time: 30 minutes


    4 skinless boneless chicken breasts
    Make your rub, I’m using Gordon’s
    1 teaspoon thyme
    2 teaspoons paprika
    1 teaspoon cayenne pepper
    1 teaspoon garlic powder
    Salt and pepper, to taste
    4 tablespoons olive oil
    2 cups quinoa, cooked
    2 cups broccoli florets
    1 each red and yellow bell pepper, sliced
    1 cup red cabbage, chopped
    1 avocado, chopped
    1 15 oz can chickpeas


    Preheat oven to 425F. Cook the quinoa per package instructions.  Then transfer to a large serving bowl or 4 individual serving bowls. Cover to retain heat.

    In a medium size bowl combine the rub ingredients. Rub each breast with some of the olive oil then rub on the spice rub evenly on the front and the back. In a medium size skillet add 1 tablespoon oil to med/high heat; add the chicken and brown on each side 5-6 minutes or until the internal temperature reaches 160F.

    To roast the vegetables, on a baking sheet add the broccoli, peppers and chickpeas. Salt and pepper, to taste and drizzle the remaining oil over the vegetables. Roast for 15 minutes or until tender. In the bowl or bowls arrange the chicken and vegetables including the red cabbage and avocado on top of the quinoa. Yum Yum!

    Krafts’ Garden Tuna Casserole

    Would you think it’s a miracle if you could whip up this Garden Tuna Casserole under an hour? Serves 6 Total Time: 50 minutes


    1/2 cup Miracle Whip
    1/4 cup flour
    1 teaspoon dill weed
    1 teaspoon toasted minced onion
    Salt and pepper, to taste
    1 cup milk
    2 cans 6 1/2oz each tuna in water, drained and flaked
    2 cups shredded mild cheddar cheese
    2 cups 4oz bow tie pasta, cooked
    1 pkg 10oz broccoli florets, thawed
    1/2 cup red or green bell pepper, chopped


    Preheat oven to 350F. Cook pasta according to package instructions.

    In a saucepan mix together the Miracle Whip, flour, dill weed and onion over medium then gradually add milk. Stirring frequently until thickens; then mix in the tuna, 1 cup cheese, cooked pasta, broccoli and peppers. Transfer to a 1 1/2 quart casserole. Sprinkle with the remaining cheese and bake for 30 minutes. Yum Yum!

    Copycat Hillshire Farm Easy Smoked Sausage Skillet

    One skillet dinners are easy and quick. Serves 4-6 Total Time: 20 minutes 


    1 pkg Hillshire Farm Smoked Sausage, cut diagonally 
    2 cloves garlic, crushed 
    1/4 cup olive oil 
    1 large red pepper, sliced thin
    1 small yellow onion, sliced thin 
    1 pkg frozen broccoli florets, thawed 
    1/2 cup chicken broth or water
    1/2 cup tomato sauce 
    2 cups instant rice 
    1/2 cup shredded mozzarella cheese 


    Heat oil in skillet add garlic then stir in the sausage slices and cook until browned. Add the pepper, onion, broccoli, broth and tomato sauce; simmer for 10 minutes until vegetables are tender and liquid is absorbed. Prepare rice according to package instructions. Stir the rice into the skillet, sprinkle with cheese and serve. Yum Yum!

    Crockpot Prysnac Serbia aka Broccoli Casserole

    Most popular cuisines that are served in Serbia are Pasulj (Serbian Bean Soup), Soups Stews beans, Prysnac Serbia (Broccoli Casserole), Serbian Torte, Szerb Bableves (Serbian Bean Soup). Serves 4-6 Total Time depends if your using high or low. 


    1 10oz package of frozen broccoli florets, thawed

    6 eggs, beaten 
    1 24oz carton of cottage cheese, small curds 
    6 tablespoons flour 
    8oz American Cheese, diced
    1/4 cup butter, melted 
    2 green onions, chopped 
    Salt, to taste 


    In a large bowl combine thawed broccoli florets with the remaining ingredients and beat until well blended. Pour into a greased crockpot. Cover and cook high 1 hour or low 2-3 hours. Stir after first hour. Yum Yum! 

    You need a crockpot to make this recipe.

    Wednesday, February 20, 2019

    Quick Chicken Stir-Fry

    This is a healthy dish full of delicious garlic flavor and can be prepared in a matter of minutes. Serves 4


    1 lb skinless boneless chicken breasts, cut into strips 
    1 package (16oz) of frozen vegetables of your choice 
    Garlic flavored seasoning spray 
    1 tablespoon cornstarch 
    3/4 cup fat free chicken broth 
    2 cups cooked rice of your choice 


    Prepare rice according to package instructions.

    Coat chicken with the garlic flavored seasoning spray, about 10 seconds. Place the frozen vegetables in a bowl and spray them with the same garlic flavored seasoning spray, 5 seconds. Spray a large skillet and sauté the chicken on medium heat 6-8 minutes or until no longer pink. Add the frozen vegetables to the skillet, stir occasionally. Meanwhile, dissolve cornstarch in the broth, then gradually add it to the skillet. Stir until thickens, about 2 minutes. Serve over the cooked rice or add the rice in the skillet, stir to combine. Yum Yum! 

    Baked Scrod with Lemon Rice Pilaf

    You ask “Why are you putting scrod with rice?” I say “Good question, because they not only compliment each other, they both have a lemon flavor seasoning spray in their recipe.”  Only 9 ingredients for both recipes. Serves 6 Total Time: under an hour

    2 lbs white fish fillets (you can substitute scrod for other white fish like: haddock or flounder
    1/2 cup breadcrumbs
    2 tablespoons chopped fresh parsley
    Lemon flavored seasoning spray
    1/2 cup onions, chopped
    2 tablespoons Orzo
    1 cup brown rice
    14 1/2oz chicken broth
    1 teaspoon lemon zest

    Directions Fish:

    Preheat oven to 375F. Wash and pat dry fillets. Coat both sides of fillets with lemon flavored seasoning spray for 8 seconds. Place in a shallow baking dish that has also been sprayed with the lemon flavored seasoning spray. Sprinkle with salt and pepper. Top with breadcrumbs and 1 1/2 tablespoons chopped parsley. Coat the breadcrumbs and parsley with the lemon flavored seasoning spray, 3 seconds. Bake 20-25 minutes, until fish flakes.

    Directions Lemon Rice Pilaf:

    Spray a heavy bottomed saucepan with the lemon flavored seasoning spray. Sauté the onions over medium heat until softened, about 2 minutes. Add Orzo and rice, cook 2 minutes. Add water to broth to equal 3 cups. Heat to boil then reduce heat, cover and simmer for 40-45 minutes or until liquid is absorbed. Spray with lemon flavored seasoning spray, 3 seconds, then fluff with fork. Garnish with lemon zest and 1/2 tablespoon chopped parsley. Serve immediately. Yum Yum!

    Creamy Pesto Pasta with Garlic Bread

    This creamy pesto sauce is good on hot pasta, but can also be used on pasta salads on a hot summers day. Add tomatoes or pimentos and freshly grated Parmesan cheese to garnish. Serves 2 or 4 as an appetizer

    The garlic bread is a simple, yet delicious way to dress up a green pasta dish or salad.

    Pasta Ingredients:

    2 cups fresh basil leaves, wash and pat dry
    3 tablespoons grated Parmesan cheese
    Salt and pepper, to taste
    Garlic flavored seasoning spray
    1/2 lb pasta of your choice
    4 oz light cream cheese
    1/4 cup reserved pasta water

    Garlic Bread Ingredients:

    1 loaf crusty French bread (8”-10” long), cut diagonally 8 slices
    2 teaspoons dried parsley flakes
    2 teaspoons dried basil leaves
    Salt and pepper, to taste
    Garlic flavored seasoning spray


    In a food processor chop the basil leaves, Parmesan cheese and salt and pepper, to taste. Spray the mixture with the garlic flavored seasoning spray for 8-10 seconds, then puree until blended.

    Cook pasta according to package instructions. Drain and reserve 1/4 cup of the pasta water, keep warm. Meanwhile, in a skillet over medium heat gently combine the cream cheese together with the warm pasta water, then gently add in the puréed pesto and stir until smooth. Add in the pasta and toss until coated with the sauce. Sprinkle with the grated Parmesan cheese and/or add any garnish (pimentos, as pictured). Serve immediately with the garlic bread. Yum Yum!

    Garlic bread directions: Preheat oven to 350F. Spray both sides with garlic flavored seasoning spray, for 1 minute. Arrange on a baking sheet. In a small bowl combine the parsley, basil and salt and pepper, to taste. Spoon about a 1/2 teaspoon of the herb mixture onto each piece of bread. Spray the herbs with the garlic flavored seasoning spray, 1 second. Bake 12-15 minutes or until golden. Yum Yum!

    Tuesday, February 19, 2019

    Instant Pot Shrimp Risotto

    I love my Instant Pot and am always trying to find new recipes to make. I was looking through my new Food Network magazine and found this Instant Pot Shrimp Risotto which looks good. Serves 4 Total Time 40 minutes


    1 shallot, chopped
    2 cloves garlic, chopped
    4 tablespoons unsalted butter, divided
    Salt and pepper, to taste
    1 1/2 cups Risotto (arborio rice)
    3 sprigs fresh thyme
    1/3 cup dry white wine
    1 8 oz bottle clam juice
    1 lb large shrimp, peeled and deveined
    1/2 cup frozen peas
    2 tablespoons grated Parmesan cheese
    1/2 teaspoon + garnish finely grated lemon zest
    Lemon wedges for garnish


    Set Instant Pot to sauté on medium setting. When hot add 2 tablespoons butter then add the onion, garlic and season with salt and pepper. Stir until softened, about 3 minutes. Add in the rice and thyme; cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom and cook until evaporated about 30 seconds. Turn off the sauté function.

    Combine the clam juice with 3 cups of water then add to the pot. Close the lid, seal the valve and set on high pressure for 5 minutes. When done use the quick release method. Carefully open the lid. Season the shrimp with salt and pepper and add to the potl stir in the peas and while the pot is still turned off, close the lid and let the shrimp cook for 5 minutes. Add the Parmesan cheese, the zest and remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard thyme sprigs. To serve: divide evenly to bowls and garnish with lemon zest and wedges. Yum Yum!

    You’ll need an Instant Pot to make this recipe

    Twice Baked Garlic Potatoes

    Using a garlic flavored seasoning spray will spice up any baked potato and satisfy your family’s appetite. Serves 4


    2 baking potatoes, scrubbed
    Garlic flavored seasoning spray
    1/3 cup skim milk
    2 tablespoons non-fat sour cream
    1/2 cup shredded cheddar cheese
    Salt and pepper, to taste
    1 teaspoon chives (optional)


    Preheat oven to 375F. Prick potatoes several times with a fork and place directly on an oven rack. Bake 1 hour. Keeping oven on, remove potatoes letting cool slightly.

    Carefully cut the potatoes in half lengthwise. Scoop out the insides into a bowl, leaving a 1/4” shell. Set skins aside. Spray potatoes with the garlic flavored seasoning spray for about 3 seconds. Add the milk, sour cream, cheese, salt and pepper, to taste. Mash mixture with a hand mixture or by hand. Continue beating until desired consistency.

    Spoon potato mixture back into the individual potato skins, mounding slightly. Arrange skins on a baking sheet and return to oven for 20-25 minutes. Sprinkle with chives and serve immediately. Yum Yum!

    Monday, February 18, 2019

    Ham and Broccoli Creamy Casserole

    This is another recipe I’ve had for years and it’s from Kraft. If your a Miracle Whip lover you’ll love this creamy casserole with ham and broccoli. Serves 8 Total Time: 1 hour 


    2 cups cubed ham
    1 pkg 10oz frozen broccoli florets, thawed and drained 
    2 cups shredded sharp cheddar cheese 
    1 pkg 6oz seasoned croutons 
    4 eggs, beaten 
    2 cups milk 
    1 cup Miracle Whip
    2 tablespoons flour 
    2 teaspoons each dried mustard & dried basil leaves 


    In a bowl mix the ham, broccoli, cheese and croutons, then transfer to a 13x9-inch baking dish. In another bowl mix the remaining ingredients then pour over the ham mixture, cover and refrigerate 1 hour or overnight. Bake in a 375F preheated oven, uncovered for 1 hour or until thoroughly heated. Yum Yum!

    Ingrid’s Fastest-Ever Chicken Enchiladas

    Are you cold and tired of winter? You need to make dinner you want something good and fast. I don’t know how long it usually takes to make enchiladas, these take a total time of 1 hour and 20 minutes and our advertised as the “fastest-ever”.  Serves 6


    1 tablespoons butter
    4 cups shredded rotisserie chicken
    12 oz shredded cheddar cheese
    1 1/2 cup sour cream
    1/2 small red onion, finely chopped
    6 8” flour tortillas
    2 cups your favorite salsa
    Salt and pepper, to taste


    Preheat oven to 350F. Grease a 9-13-inch baking dish with butter and set aside. Place the shredded chicken in a large bowl add 2 1/2 cups of the cheese, the sour cream, red onions and some salt and pepper. Mix well. In each tortilla spoon about 1 cup of the chicken mixture onto the center and roll them up. Place the rolled tortillas seam side down in the prepared baking dish (it will be a tight fit). Spread the salsa over the tortillas, cover with foil and bake about 40 minutes.

    Remove the foil and top with the remaining 1/2 cup shredded cheddar cheese; return to the oven for another 5-8 minutes or until cheese melts and the tortillas crisp on the edges. Serve hot. Yum Yum!

    Sunday, February 17, 2019

    Wolfgang’s Asparagus with Brown Buttered Breadcrumbs and a Fried Egg

    This Wolfgang Asparagus with Brown Buttered Breadcrumbs and a Fried Egg is definitely a different side dish to make and I suppose the egg could be optional. Serves 4 Total Time: 25 minutes


    1 lb asparagus, peeled and trimmed
    4 tablespoons butter
    1/2 cup plain breadcrumbs
    Salt and pepper, to taste
    1 tablespoon freshly minced flat-leaf parsley
    4 eggs


    In a saucepan heat salted water until it boils. Blanch the asparagus until tender, but still crisp 3-4 minutes. Remove and transfer to a bowl of ice water to stop cooking.

    In a sauté pan melt 2 tablespoons of butter over medium heat then add the asparagus and sauté 3-5 minutes. Transfer to 4 individual serving plates.  Add the remaining butter to the pan and cook 1-2 minutes until it turns golden then stir in the breadcrumbs until the mixture turns a deep golden brown. Season to taste with salt and pepper.

    Spoon breadcrumbs evenly over asparagus. Fry your eggs and add one to each plate over the asparagus and garnish with minced parsley. Serve immediately. Yum Yum!