Saturday, June 29, 2019

Easy Broccoli Cauliflower Salad

If you love broccoli and cauliflower your going to love this salad. Made with a homemade creamy dressing. Great by itself for lunch or as a side with dinner. Super easy and fast to make. Only 20 minutes! Serves 4


2 cups broccoli florets
2 cups cauliflower florets
1 cup celery, chopped
1/2 cup frozen peas
1 1/2 cup bacon, cooked and crumbled

2 cups mayonnaise
1/4 cup sugar
1/4 cup Parmesan cheese
2 teaspoons vinegar
1/4 teaspoon salt
1/4 cup diced shallots


In a medium serving bowl combine the salad ingredients. In a small bowl combine the dressing ingredients. Mix well. Pour over salad and toss to cook. Serve. Yum Yum!

Grilled Baked Potato In Foil

These potatoes take 10 minutes to prepare and feature a buttery mix of Montreal seasoning, Parmesan cheese, garlic powder and paprika. You could also do these in the oven as well. Serves 6 Total Time: 1 hour 10 minutes 


6 large baking potatoes, scrubbed and dried
3 tablespoons butter, melted
1 1⁄2 teaspoons McCormick's Montreal Brand steak seasoning
3⁄4 teaspoon garlic powder
1⁄2 teaspoon paprika
2 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, chopped


Prepare grill for indirect-heat cooking. Place each potato on piece of nonstick foil. On an angle, cut 4 slits in each potato, 3/4 of the way through. Mix butter, seasoning, garlic powder and paprika; stir in parmesan. Dividing mixture evenly, spoon over potatoes; wrap in foil. Place on gril over indirect heat. Cover; cook until tender, about 1 hour. Unwrap potatoes; drizzle with any butter mixture in foil. Sprinkle with parsley. Yum Yum!

For a no-grill option: Preheat oven to 400 degrees. Bake wrapped potatoes 1 hour.

Thursday, June 27, 2019

Firecracker Shrimp Salad by Genius Kitchen

This Firecracker Shrimp Salad is so cute for the 4th of July I had to add it to my recipes. I’m switching the cooking method from deep frying to cooking the shrimp in a skillet. Shrimp actually take a few minutes to cook and I think it’s healthier this way. Firecracker is putting it mildly regarding how spicy they are and I’ll give you an alternative to tone them down a bit. Serves 6-10 Total Time: 55 minutes


1 lb raw deveined medium shrimp
2 tablespoons olive oil
1⁄2 cup sriracha sauce
1⁄4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce (optional)
Or try a mild buffalo sauce instead

1 pint blue cheese
10 ounces mixed greens
1 avocado (cubed)
2 -3 mini cucumbers (cubed)
2-3 stalks celery (sliced)
3 medium purple potatoes (cubed)
olive oil & rice wine vinegar (for mixed greens dressing)
salt and olive oil (for purple potatoes)


Preheat oven to 375F. 

To make Firecracker Shrimp: In a skillet heat the olive oil, when hot add shrimp and cook until pink. Remove to a paper towel. Mix the sriracha and sauces in a bowl and add shrimp to coat.

To Prepare Purple Potatoes: After cubed, coat potatoes with olive oil and salt. Bake for 10-15 minutes on a baking sheet. 

To Prepare Greens: Dress mixed greens, avocados, celery and cucumbers with olive oil and rice wine vinegar. 

To Assemble: In a large sheet pan (16"Lx12"Wx1.5H), make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag. Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag. Yum Yum! 

Wednesday, June 26, 2019

Copycat Cheesecake Factory Chicken Madeira

This Copycat Cheesecake Factory Chicken Madeira is a cheesy mushroom, asparagus and chicken dish that they are known for. Serves 4 Total Time: 1 hour


2 large skinless boneless chicken breasts
1 lb asparagus, trimmed and blanched
Salt and pepper, to taste
3 tablespoons butter, divided
2 tablespoons olive oil, divided
16 button mushrooms, thickly sliced
1 small yellow onion, diced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 1/2 cup Madeira wine
1 1/2 cup beef broth
1/2 cup heavy whipping cream
1 cup shredded mozzarella cheese


To blanch trimmed asparagus, bring a pot of salted water to boil add asparagus for 2-3 minutes then remove, set aside.

In a oven safe skillet heat 2 tablespoons butter and 1 tablespoon olive oil. When hot add the mushrooms and cook until soft, 5 minutes. Add in the onions, garlic, 2 tablespoons parsley and salt and pepper, to taste. Cook for an additional 2 minutes or until onions are translucent. Remove to a plate and whip skillet clean with a wet paper towel.

Slice chicken breasts in half lengthwise then place them in between 2 pieces of plastic wrap. Hammer to 1/2” thick. In the same skillet add the remaining butter and olive oil. When butter has melted add the chicken and brown on both sides, 5-6 minutes. Internal temperature reaches 160F. Remove to same plate as mushrooms.

In the same skillet add the Madeira wine and boil until it reduces in half, scrape the brown bits off the bottom of the pan and add the beef broth. Continue to boil until 1/4th of the liquid remains, 10 minutes. Add in the cream, reduce heat to simmer until thickens about 2 minutes and salt and pepper, to taste. Return chicken to skillet and coat with sauce. Add in the mushrooms, asparagus and sprinkle with the mozzarella. Broil until cheese melts. Remove and garnish with fresh parsley. Yum Yum!

Cheesy California Asparagus with Hard Boiled Eggs Casserole

Asparagus and cheese has always been an unbeatable combination. This Keto friendly casserole is only 172 calories per serving and has 8.7g carbohydrates. Try Zero Net Carbs Breadcrumbs to reduce the carbs even further or eliminate them all together. Serves 4 Total Time: 40 minutes 


1 lb cooked asparagus 
2 tablespoons butter 
3 tablespoons flour 
Salt and white pepper, to taste 
1 1/2 cups milk 
1 1/2 cups shredded Amercan cheese 
1/2-3/4 cup soft breadcrumbs 
4 hard boiled eggs, sliced 
1 (2oz) jar pimentos


Preheat oven to 350F.

Melt butter in a saucepan stir in flour and salt and white pepper, to taste. Cook 1 minute stirring constantly. Whisk in milk gradually until smooth. Stir in cheese, mix well. 

Spray an 8”x10” baking dish with nonstick cooking spray. Sprinkle 1/3 cup of the soft breadcrumbs on the bottom of the dish. Layer cooked asparagus, eggs, pimentos and cheese sauce, repeat. Make ar least 2 layers. Sprinkle remaining breadcrumbs on top. Bake 15-20 minutes until hot and bubbly. Serve immediately. Yum Yum! 

Yum Yum in Tum Tum Cauliflower Salad

This cauliflower salad is crispy, crunchy and healthy when you can make your own homemade dressing. Great for a pot luck, because it serves 12. If you don’t want to make that much cut the ingredients in half.  Total Time: 30 minutes


1 head of cauliflower, cut into florets
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup sliced radishes (optional)
1/2 cup diced celery
1/2 cup cheddar cheese, shredded
2 green onions, sliced
4 strips bacon, cooked and crumbled
1/4 sunflower seeds

1/2 cup mayonnaise or low-fat plain Greek yogurt
1/4 cup sour cream
3 tablespoons sweet relish
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
Salt and pepper, to taste


Preheat oven to 425F.

In a medium bowl toss cauliflower with oil and season with salt and pepper, to taste. On a baking sheet arrange cauliflower and roast 15-20 minutes or until tender crisp. Set aside to cool completely.

In a small bowl combine all the dressing ingredients. In a serving bowl transfer the cooled cauliflower along with the remaining ingredients. Pour on dressing and toss to coat. Chill 2 hours before serving. Yum Yum!

Tuesday, June 25, 2019

Boston Oven Baked Beans

Boston Oven Baked Beans are a hearty side dish for your favorite barbecue. Homemade bake beans are much better than any can variety. They might even save you some money. Serves 4 Total Time: 70 minutes 


4 slices of bacon, cut into lardons 
1 cup chopped onion
1 clove garlic, minced 
2 cans (15 oz each) pinto beans 
1/2 cup water 
1/4 cup ketchup 
1/4 cup molasses
1 tablespoon Dijon mustard 
1/2 teaspoon ground ginger 
Salt and pepper, to taste 


Preheat oven to 350F.

Sauté bacon in a skillet until slightly crispy, add in the onions and garlic and cook an additional 5 minutes; stirring occasionally. Drain and rinse beans then transfer to a 1 qt casserole dish add in the onion mixture and the remaining ingredients; stir to combine. Bake, covered, 30 minutes. Bake, uncovered, 30 minutes longer. Serve immediately with your favorite barbecue foods; grilled chicken, hamburgers, hotdogs, potato salad etc...Making me hungry. Yum Yum! 

BHG’s Spaghetti Pie

Found this 1980 BHG’s Spaghetti Pie recipe in my recipe card file and thought this could be not only economical, but a new way to serve spaghetti. I’ve never heard of a pie crust made out of spaghetti before, have you? Serves 6


6 oz spaghetti
2 tablespoons butter
1/3 Parmesan cheese, grated
2 eggs, beaten
1 cup (8 oz) cottage cheese
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (8 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup (2 oz) mozzarella cheese, shredded


Preheat oven to 350F.

Cook the spaghetti according to package instructions, drain. Stir butter into spaghetti the stir in the Parmesan cheese and eggs. In a 10” Pie plate form the “spaghetti crust” on the bottom and up the sides. Spread the cottage cheese over the bottom of the spaghetti crust.

In a skillet cook the ground beef, onions and green peppers until the vegetables are tender and the meat is browned. Drain excess fat. Stir in the undrained can of diced tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Transfer meat mixture on top of the cottage cheese. Bake, uncovered, for 20 minutes. Sprinkle on mozzarella cheese and bake an additional 5 minutes, or until cheese melts. Serve hot. Yum Yum!

Monday, June 24, 2019

Sirloin Tips with Mushrooms

Sirloin Tips with Mushrooms can be served on egg noodles (pictured) or rice. It can be prepared ahead of time and reheated to serve. Serves 4 Total Time: 1 hour 10 minutes


1 1/4 lbs sirloin, cubed
2 tablespoons butter
1 tablespoon vegetable oil
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup beef broth
1/3 cup dry red wine
1 teaspoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon cornstarch
1/2 heavy whipping cream
Garnish: chopped parsley


In a skillet heat the oil and 1 tablespoon butter and add the sirloin, cook until brown then add the garlic cook another minute. Remove to a casserole dish. Add the remaining butter to the skillet and sauté the mushrooms. Then add the mushrooms to the casserole dish. Cover and bake in a preheated 300F Oven for 45-50 minutes or until meat is tender. In the same skillet add the broth, wine and soy sauce, scrap brown bits off the bottom of the pan; bring to boil. In a bowl combine the mustard, cream and cornstarch, stir then add to the broth mixture. Boil until thickens. Pour off the juices from the meat, bring to boil whisking until smooth and thick. Blend with the meat and sprinkle with chopped parsley. Serve immediately. Yum Yum!

Lime Marinade for Grilled Pork Chops

Pork chops flavored in a lime marinade are tender. Lightly glazed with a homemade chutney is a delicious combination. Marinate for a minimum of 3 hours or overnight, but no longer than 48 hours or you’ll have pork chops with a strong lime flavor. I’d marinate in the morning, then when I get home from work they will be ready to throw on the grill. 😀 Serves 4 Total Time: 30 minutes + marinating 3-24 hours


4 thick pork chops

1/2 cup fresh lime juice
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon turmeric

2/3 cup homemade fruit chutney
2 tablespoons cider vinegar or raspberry vinegar
1 lime, sliced for garnish

Fruit Chutney:
4 cups yellow onion
1 tbsp minced garlic
8 cups fresh fruit of choice
1 cup dried fruit of choice
2 fresh chilies of choice
1 tsp salt


Heat 1 tbsp vegetable oil in a Dutch oven over medium heat. Add 4 cups chopped yellow onion and cook until beginning to brown. Add 1 tbsp minced garlic and cook until fragrant, 30 seconds. Add 8 cups prepared fresh fruit, 1 cup dried fruit of choice (think apricots, currants, golden raisins), chopped, 1 cup granulated or brown sugar, 1 cup white vinegar, 1 cup water, 2 fresh chilies of choice, seeded (1 tsp red pepper flakes work here too) and 1 tsp salt. Bring to a boil, stirring often. Reduce heat to a simmer and cook until thickened, 30 to 40 minutes. To know it’s done, place a spoonful of chutney on a plate and draw a line through the center. If the line holds and the chutney doesn’t bleed into the middle, it’s done.

For variations, try mixing in: Cranberries Apple Rhubarb Cherry-Nectarine Strawberry

Grilled Pork Chops Directions:

Trim fat and score edges to prevent curling while grilling. Place into a glass or plastic container that ha a lid. Prepare marinade by combining all ingredients then pour over pork chops to coat evenly. Cover and refrigerate for 3-24 hours.

Preheat barbecue for medium heat. Grill 18-20 basting with the marinade and turning occasionally to keep from burning until done to your liking. Put the chutney in a blender and add the vinegar, process until smooth. Brush chops with chutney the last few minutes of grilling. Serve immediately. Yum Yum!

Barbecued Bacon Wrapped Corn on the Cob

One of the joys of grilling and eating outside in the summer is Corn on the Cob and what better way to serve it then to wrap it in bacon. The bacon drippings and the herbs add a new sensational taste to the corn that makes the whole meal something special. Serves 4 Total Time: 30 minutes 


4 fresh corn on the Cob with husks attached 
4 - 8 slices of bacon 
3 tablespoons fresh herbs; chives, oregano or parsley 
Oil (optional)


Rinse corn in cold water. Remove some of the outer husks and silk while leaving in husks intact. Turn back the inner husks carefully. Brush corn with oil, if using then sprinkle with fresh herbs. Wrap bacon slices around Cob. Cover with husks and fasten with toothpicks, if needed. Grill over medium hot coals or medium heat, turning frequently for 20 minutes. Serve hot. Yum Yum! 

Sunday, June 23, 2019

Beer-Glazed Beef Ribs

When barbecuing any type of rib it’s best to parboil them before putting them on the grill. This will make the meat tender and flavorful. Serves 4 Total Time 1 hour 30 minutes


8 beef ribs (2 1/2lbs)
1 medium onion, chopped
2 cloves garlic
1 teaspoon black pepper
1 can beer
Salt and pepper, to taste

1/2 cup honey
1/4 cup olive oil
1/2 cup beer
1 tablespoon Dijon mustard


In a large pot add the ribs, onion, garlic, black pepper and can of beer. Add enough water to cover the ribs and boil for 40-45 minutes or until just tender.

In a medium saucepan combine glaze ingredients, bring to boil and cook until thickens, about 5 minutes. Remove from heat and set aside.

Drain the ribs and remove to a baking sheet. Season with salt and pepper, to taste. Brush with a thick coat of glaze then grill 35-40 minutes, frequently turning and basting with the glaze. (If using a preheated barbecue; barbecue for 15 minutes, turning frequently to prevent burning) Yum Yum!

Shipwreck Casserole

Found this Shipwreck Casserole recipe in a 1966 Perkins PTA cookbook. I went to school at Perkins in Sandusky, Ohio and my mother taught kindergarten there from ‘61-‘91. This recipe looks super easy with only 10 ingredients. Serves 4 Total Time: 2 hours 15 minutes


2 lbs ground beef
2 tablespoons olive oil
2 medium onions, sliced
4 yellow potatoes, sliced
2 stalks celery, diced
1 can (16oz) kidney beans, drained and rinsed
Butter to grease casserole dish
1 can of tomato soup
Salt and pepper, to taste


Preheat oven 350F. In a skillet heat oil and brown ground beef. Drain grease and set aside. In a butter greased casserole dish layer 1/2 of each of the ingredients; ground beef, onions, potatoes, celery and kidney beans. Repeat second layer. Pour over the can of tomato soup and season with salt and pepper, to taste. Cover and bake 2 hours. Yum Yum!

Saturday, June 22, 2019

Caribbean Black Beans and Rice

This Caribbean Black Beans and Rice recipe is packed full of flavor. It makes a hearty side dish for any meal. Or add vegetables and omit the bacon for a healthy vegetarian entree. Serves 4-5 Total Time: 45 minutes 


1 can black beans, drained and rinsed
2 slices of bacon, diced
1 tablespoon vegetable oil 
1 medium onion, chopped 
2 cloves garlic, minced 
1 medium red bell pepper, chopped 
Salt and pepper, to taste 
2 teaspoons vinegar 
Garnish: chopped green onions, parsley or cilantro (optional)
Cooked rice 


In a saucepan cook beans until almost tender. In a skillet add the oil and heat on medium add in the diced bacon cook 2 minutes then add in the onions, garlic and red bell peppers; season to taste. Cook until onions are translucent. Add mixture to beans and simmer 15 minutes or until beans are tender but not mushy. Mash a few beans against the sides of pot then add vinegar; stir until slightly thickens. Adjust seasoning, if necessary. Serve with cooked rice of your choosing and garnish. Yum Yum! 

Tuesday, June 18, 2019

Shrimp and Parmesan Rice

Easy and tasty..this Shrimp and Parmesan Rice is so satisfying. Use fresh or frozen shrimp, toss with a garlic butter before mixing into a cheesy rice. Serves 4 Total Time: 35 minutes


2 teaspoons butter
1/2 teaspoon minced garlic
1/2 lb fresh or frozen cooked shrimp
1/4 cup chopped parsley
1 tablespoon butter
1 tablespoon olive oil
1/2 stalk celery, minced
1/2 cup chopped shallots or green onion
1 cup uncooked rice (of your choosing)
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon paprika
Dash of black pepper
Dash of Tabasco (optional)
1 cup grated Parmesan cheese
1 2oz jar of pimientos, drained


Melt butter in a skillet stir in shrimp, garlic and parsley. Cook for 3 minutes, continuously stirring. Set aside. In a 3 quart saucepan melt butter the add in the oil. Stir in the celery and onions. Cook on medium heat until onions are translucent. Stir in the uncooked rice, broth, salt, paprika, pepper and Tabasco, if using. Bring to boil then lower heat to simmer. Cover and cook for 20 minutes. Remove cover and cook off remaining liquid. Stir in shrimp mixture, Parmesan cheese and pimentos. Heat thoroughly before serving. Yum Yum!

You need a 3 quart saucepan for this recipe:

Oven Cooked Honey-Glazed Short Ribs

Delicious Easy and Economical...what more could you ask for in a recipe. These short ribs are tender because they are oven cooked to perfection with a hint of honey. Serves 4 Total Time: 1 hour 45 minutes


3lb lean English-style short ribs
Olive oil
3 cloves garlic, minced
Salt and pepper, to taste
1/4 cup orange juice
1/4 cup honey
1/4 cup water
Garnish: parsley (optional)


Preheat oven to 350F.

Trim fat and dust with flour. In a Dutch Oven brown well on all sides. Drain off excess fat. Add garlic and sauté lightly. Season with salt and pepper. Add in your orange juice, honey and water; bring to boil. Cover and cook for 1 1/2 hours, turning meat and basting occasionally until meat is tender and sauce is reduced. Sprinkle with parsley, if desired before serving. Yum Yum!

Cube Steak with Homemade Salsa

This is a quick and easy way to serve cube steaks. Garnish with sour cream and shredded cheddar cheese. Another great recipe for cube steaks: Crockpot Golden Mushroom Cube Steak . Serves 4 Total Time: 35 minutes 


4 5oz cube steaks 
Salt and pepper, to taste 
1 tablespoon butter 

2 large tomatoes, chopped 
2 tablespoons chopped red onion 
3 tablespoons chopped celery 
3 tablespoons chopped green pepper 
2 tablespoons chopped green chilies 
1/2 teaspoon mustard seed 
1 tablespoon red wine vinegar 
1 tablespoon chopped parsley or cilantro 
Salt and pepper, to taste 
2 tablespoons olive oil 

Garnish: sour cream and shredded cheddar cheese 


In a bowl combine all the salsa ingredients, set aside. 

In a skillet melt butter on medium heat, brown cube steaks on both sides. Reduce heat and cook to your desired temperature. Salt and pepper, to taste. Remove to a serving platter and top each steak with some salsa. Serve remaining salsa along side with the sour cream and shredded cheddar cheese. Yum Yum!

Monday, June 17, 2019

Garlic Lemon Flank Steak with Homemade Lemon Butter

Flank steak is rather a lean piece of meat. Once marinated it cooks to perfection and then serve it with crusty bread and homemade lemon butter along with a garden salad and a nice Chardonnay. Serves 4 Total Time 28 minutes + 4-6 hours for marinating.

Don’t over cook this steak as it will become rather tough. Flank steak is meant to be rare to medium rare. If you like your meat well done, this is not the recipe for you.


1 1/2 lb flank steak

1/4 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 cloves garlic, minced or pressed
1 tablespoon brown sugar
1 teaspoon dried savory

Garnish: chopped fresh parsley

Lemon Butter:

Cream 2/3 cup butter until light then add 3 tablespoons lemon juice a little bit at a time. Mix in 3 tablespoons finely chopped parsley and 3 tablespoons chopped watercress. Mix in a dash of black pepper the shape into a roll. Wrap in wax paper and refrigerate while cooking your flank steak. Serve: cut into slices.


Combine marinade ingredients in a shallow dish. Add meat, turn over a couple times to coat. Cover and refrigerate for a minimum of 4 hours. Turn meat over once during that time. Remove and transfer to a broiling pan, brush with marinade. Roast in a 400F preheated oven for 8 minutes on each side, brushing occasionally with the marinade. Juices should still run red for medium rare. If you have to have it well done cook it until juices run clear or an additional 8-10 minutes. Cut meat into thin slices and serve with lemon butter, crusty get the picture. Yum Yum!

Spicy Texas Chili

We’ve had some chilly nights this spring and what’s easier to make and somewhat inexpensive is a spicy chuck roast Texas chili. Young and old alike enjoy a hearty chili with rich beef flavors. Some like it loaded with jalapeños, shredded cheddar cheese, sour cream and chopped green onions on top. You can cook this recipe on the stove top for about 3 hours, slow cooker for 3-4 hours or microwave it in about 50 minutes. Serves 4


1 small 3 lb chuck roast 
2 tablespoons red or white wine vinegar 
3 beef bouillon cubes
1 teaspoon chili powder 
2 large onions, chopped 
1 large green pepper, seeded and chopped 
1 can whole tomatoes 
1 can (16oz) kidney beans 
Salt and pepper, to taste 
Garnish: shredded cheddar cheese, chopped green onion, sour cream and/or jalapeños 
Tortilla chips (optional)


1. In your Dutch Oven on med/high heat, cover and cook meat until it releases juices and turns gray, about 30 minutes. Uncover to cook juices away. Then cook meat in rendered fat until browned on both sides, 30 minutes. Remove and set aside.

2. Add 1/4 cup to Dutch Oven and the vinegar, scrape the browned bits from the bottom then add the bouillon cubes, chili powder, onions and green peppers; stirring for 10 minutes. Add the tomatoes with their liquid, break up tomatoes with a spoon then add the kidney beans.

3. Return meat to Dutch Oven and stir to mix, cover and simmer 2 hours or until meat is tender enough to fall apart easily. (Discard any bones) Skim off fat, season to taste and serve with your choice of garnishments. Yum Yum! 

Slow cooker:
1 and 2 are the same 
3. Transfer meat to slow cooker and stir in the kidney beans mixture. Cover and cook on high for 3-4 hours, or until meat is tender enough to fall apart easily. (Discard any bones) Skim off fat, season to taste and garnish. 

Microwave Instructions:

Cut meat into small chunks, place in a microwave safe dish sprinkle with a dash of paprika and 1/2 cup of water. Microwave on high power for 12 minutes. Add the vinegar, bouillon cubes, chili powder, onions and green peppers. Add another 1/4 cup water then microwave on high power 5-7 minutes; stirring once during cooking time. Add tomatoes (breaking them up with a spoon) and the kidney beans. Microwave on high power another 5-7 minutes, stirring after 4 minutes. Let rest for 5 minutes. Microwave another 4-5 minutes until meat is tender. Season to taste. Garnish and serve.

Jerk Chicken By Life is Good

Get your grill out guys you gotta try this Jerk Chicken!

If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away...serves 6


8 scallions, chopped
4 large garlic cloves, chopped
3 scotch bonnet chilies, chopped
1 small onion, chopped
1⁄4 cup dark brown sugar
2 tablespoons thyme, chopped
2 tablespoons ground allspice
1 1⁄4 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
1⁄2 cup white vinegar
1⁄4 cup soy sauce
1⁄4 cup fresh lime juice
1⁄4 cup fresh orange juice
1⁄4 cup vegetable oil
3 whole chickens, each cut into
8 pieces (4 pounds each)
kosher salt & freshly ground black pepper, to taste


In a food processor, combine all of the ingredients up through the oil; process to a paste. Put the chicken in a bowl, pour the marinade over and coat the chicken. Cover and refrigerate overnight. Light a grill. Remove chicken pieces from the marinade, leaving on a coating of spice paste. Season the chicken pieces with salt and pepper. Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve. Yum Yum!

Jammy Pepper Pasta Salad

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when mayonnaise just doesn’t feel right. If you aren’t a big fan of heat, skip the chiles in favor of all sweet bell peppers­—it will still be bright and delicious, and perfect at room temperature. Serves 6


1 cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
3 lb. mixed bell peppers (baby, regular-size, or a mix of both)
2 red Fresno chiles
1 cup extra-virgin olive oil
1 head of garlic, cloves separated 3 large sprigs thyme
2 1/2 teaspoon kosher salt, divided, plus more
3 teaspoon sugar, divided
1\2 cup plus
3 Tablespoons red wine vinegar
1/2 red onion
1 lb. rigatoni
6 oz. ricotta salata (salted dry ricotta), cut into very thin planks, or crumbled feta
1 cup basil leaves


Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–10 minutes depending on type of nuts. Let cool, then coarsely crush; set aside.

Meanwhile, cut bell peppers in half lengthwise through their stems. Remove and discard any seeds and white ribs. Cut large bell peppers into 1"-thick strips and baby bell peppers in half lengthwise. Thinly slice chiles crosswise into rounds; discard stems.

Heat oil in a large Dutch oven over medium-high until shimmering, about 3 minutes. Add peppers, chiles, garlic, thyme, 2 tsp. salt, and 1 tsp. sugar and cook, stirring occasionally, until peppers begin to soften and are golden brown in some spots, 10–15 minutes. Reduce heat to medium-low and add ½ cup vinegar. Partially cover pot and cook, stirring every 5–10 minutes, until peppers are very soft, jammy, and browning in some spots, 35–45 minutes longer. Remove from heat. Pluck out and discard any shriveled thyme stems.

While peppers cook, thinly slice onion and transfer to a small bowl. Add ½ tsp. salt and remaining 3 Tbsp. vinegar and 2 tsp. sugar, then toss to combine. Let sit to lightly pickle until ready to use.

Cook rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to pot with peppers. Add pickled onions and their pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.

Crumble ricotta salata into pot, then stir in reserved nuts. Tear basil into coarse pieces, add to pot, and stir until combined. Transfer to a large bowl and serve at room temperature, or cover and chill if you prefer to serve salad cold. Yum Yum!

Do Ahead: Pasta salad can be made 3 days ahead. Let cool to room temperature, cover, and chill.

Sunday, June 16, 2019

Better than Gordon Ramsay’s Creamy Mushroom Steaks

Beef top Loin steak: tender, beefy, basted with a mushroom cream pan sauce, you’ve got to try it! Serves 4 Total Time: 45 minutes or microwave in under 35 minutes.


4 small beef top loin steaks (1 1/4 lbs)
1 tablespoon butter

Mushroom Cream Sauce:
1/2 lb mushrooms, sliced
1 tablespoon butter
3 tablespoons onion, chopped
2 tablespoons flour
1 1/2 cups half-and-half
1 teaspoon soy sauce
1 teaspoon onion, grated
1 each red and green pepper, sliced
Salt and pepper, to taste


Trim steaks and let sit at room temperature while you prepare the mushroom cream sauce. In a saucepan sauté the mushrooms in butter until they become lightly browned. Add in the onions and sauté until translucent. Stir in the flour then add the half-and half, continue to stir until thick and creamy. Add in the say sauce, grated onions, salt and pepper, to taste.

In a skillet brown the butter add the steak and brown slightly on both sides. Reduce heat, cover and let simmer for a few minutes in its own juices. Add the mushroom cream sauce and peppers let simmer until steak and peppers are tender. Serve. Yum Yum!

Microwave Instructions:

Cut steak into strips across grain and let sit at room temperature while make the mushroom cream sauce or at least an hour. In a microwaveable dish combine mushrooms, onion and butter; microwave medium power 4-5 minutes, stirring at least once. Place meat in a microwave safe dish with 1 crushed beef bouillon cube, cover and microwave on high power 3 minutes. Stir and adjust strips, microwave another 4 minutes on high power. Pour mushrooms over beef. 

Combine in a medium bowl the soy sauce, flour, grated onion and half-and-half; pour over meat and mushrooms. Microwave on medium power 2 minutes. Stir then add in the peppers and season to taste. Microwave on high power 2 minutes or until creamy and thickened. Let sit a few minutes before serving. Adjust seasoning, if necessary. 

Saturday, June 15, 2019

Cold Chicken Spinach Pasta Salad

This Cold Chicken Spinach Pasta Salad is one of my granddaughters favorite lite meals. So easy to make with just 4 ingredients. Serves 4 Total Time: 30 minutes

2 skinless boneless chicken breasts
3 cups pasta
2 cups baby spinach
1/2 cup ranch garlic dressing (more or less depending on your preference)


1. In a skillet brown chicken on both sides until no longer pink inside, internal temperature should reach at least 160F. Cut in bite size pieces or shred. Refrigerate until pasta is done.

2. Prepare pasta according to package instructions. Drain and shock pasta in a bowl of ice to chill. Drain and transfer to a serving bowl.

3. Add cold chicken to pasta along with the baby spinach and dressing, stir to combine. Serve. Yum Yum!

Want to change this recipe?

Make it spicy by adding red pepper flakes or creole seasoning. Add other ingredients like; chickpeas, mushrooms, walnuts or sunflower seeds. Let me know what you would change.

Friday, June 14, 2019

Poached Beef with Horseradish Cream

Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray. ... add vegetables and herbs for flavor. Poaching is often considered a healthy method of cooking, because it does not use fat to cook or flavor the food. The cooking liquid can be kept and used as a base for soups. Serves 4 Total Time: 1 hour 40 minutes 


2 1/2-3 lb round beef roast

2 carrots, chopped 
2 stalks celery, chopped 
1 medium onion, unpeeled, studded with 3 whole cloves 
1 1/2 teaspoon salt 
1/4 teaspoon pepper 
3 sprigs parsley 

Horseradish Cream

2 tablespoons cider vinegar 
3-4 tablespoons prepared horseradish 
1/2 cup yogurt 
1/2 cup whipped cream 
Fresh chives, chopped for garnish 


Split roast in half lengthwise, cutting almost through. Open it like a book to form a rectangle, about 1 1/2” thick. Place beef in a large deep skillet add in the carrots, celery, onions, salt, pepper and parsley. Add water to barely cover. Bring to boil, skimming solids as they rise to the top. Cover. Simmer for 1 hour 15 minutes for medium rare meat. Cool in broth for 15 minutes to serve warm (or refrigerate to serve chilled, if preferred).

For the horseradish sauce: blend the prepared horseradish and vinegar in a small bowl, stir in yogurt and fold in whipped cream. Garnish with chives. Slice meat and serve with sauce and boiled potatoes. Yum Yum! 

Sunshine Yams

Try this different recipe from the usual sweetened yam dishes. We use apple juice and lemon juice to keep this Sunshine Yam dish light. It easy with only 9 ingredients. Serves 4 Total Time: 50 minutes or microwave in only 40 


2 lbs yams
1/2 cup brown sugar 
2 tablespoons cornstarch 
Salt and pepper, to taste 
1/3 cup apple juice 
2 tablespoons lemon juice 
2 tablespoons butter 
1/2 teaspoon lemon zest 
Paprika to garnish 


Scrub yams, drop into boiling water, cover, cook until tender, about 20 minutes. Drain, cool and peel. In a medium bowl combine brown sugar, cornstarch, salt and pepper; stir. Add in the apple and lemon juice. Heat until slightly thickened then add the butter and lemon zest. Mash the yams with the juice mixture and transfer into a 1 qt casserole. Dab with a little butter and sprinkle with paprika. Bake in a preheated 350F Oven for 20-25 minutes or until heated. Yum Yum! 

Microwave Instructions:

After scrubbing yams cut off the narrow ends and pierce a couple times on each side with a fork. Place in a microwave dish and microwave on high power for 8 minutes (turn them over after 4 minutes), or until tender. Let stand 10, when cooled peel. 

In a microwaveable safe bowl combine the brown sugar, cornstarch, salt and pepper; stir then add in the apple and lemon juice. Microwave 1-2 minutes, whisk then add in the butter and lemon zest. Mash the yams with the juice mixture, transfer into a microwave casserole. Dab with butter and sprinkle with paprika. Cover with wax paper and microwave at high power for 5-7 minutes until hot. 

Thursday, June 13, 2019

BHG’s Watermelon Cucumber Salad

This refreshing watermelon arugula salad is perfect for hot summer days. Simply toss together watermelon, cucumber, and arugula. A sprinkle of walnuts and feta cheese finishes this fresh watermelon arugula salad. Serves 8 Total Time: 25 minutes + 1 hour chill time


4 cups chilled seedless watermelon, cut into bite size chunks
4 cups baby arugula
1 medium seedless cucumber, cut in half lengthwise then cut sliced thinly
1 cup (1 large) red onion, sliced thinly
1/2 cup fresh mint, snipped
1/2 cup feta, crumbled
1/2 cup toasted walnuts, chopped

3 tablespoons white wine vinegar
3 tablespoons olive oil
Salt and pepper, to taste


In a large bowl combine watermelon, arugula, cucumber, red onion, and mint. If desired, cover and chill for up to 1 hour. For vinaigrette, in a screw-top jar combine vinegar, oil, salt, and pepper. Cover and shake well. Pour vinaigrette over watermelon mixture; toss gently to coat. Sprinkle with cheese and walnuts. Yum Yum!

Note: I’m going to substitute the arugula for Boston Bibb lettuce 

Wednesday, June 12, 2019

California Avocado Turkey Scallopini

The bright, sunny flavors of California are reflected in this Turkey Avocado Scallopini made also with tomatoes and cheese. Only 459 calories per the serving. Serves 4 Total Time: 18 minutes + marinating time 30-60 minutes.


1 lb turkey breast, cut into 8 slices 
4 tablespoons white wine or 2 tablespoons lemon juice 
1 egg
1 tablespoon water 
1/2 cup dry breadcrumbs 
1 tablespoon flour 
1 teaspoon salt 
1/2 teaspoon paprika 
2 tablespoons chopped parsley 
Olive oil 
8 slices of tomato 
1 avocado, sliced
8 thin slices of fontina or cheddar cheese 
4 sprigs fresh basil or parsley 


1. Pound turkey slices between two sheets of two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 to 60 minutes. Beat egg lightly with water. Combine breadcrumbs with flour, salt, paprika and parsley. Dip the slices of turkey in the egg, then coat with breadcrumb mixture; chill for 1 hour. 

2.  In a large skillet, heat 2 tablespoons of olive oil and sauté turkey about 3 minutes on each side until golden brown then place on a shallow baking dish. Place the avocado, tomato and a slice of cheese on each slice of turkey. Place under a broiler until cheese melts. Remove to a serving platter and garnish with fresh basil or parsley. Yum Yum!

Microwave Instructions 
Same directions as 1. 
2.  Heat microwave browning grill at high power for 5 minutes. Swirl 1 tablespoon olive oil on grill to coat. Add half of the turkey slices and microwave on high power 1 1/2 minutes or if you do not have a rotating dish in your microwave 45 seconds, turn grill then an additional 45 seconds. Place the tomato, avocado and slice of cheese on each slice of turkey and microwave 1 minute to melt cheese. Set aside and repeat with remaining turkey slices. Serve on a platter and garnish with parsley or basil. 

Twice Baked Garlic Potatoes

An easy way to spice up plain old baked potatoes and satisfy your entire family. This recipe maybe prepared ahead of time; simply return to the oven to reheat. Serves 4 Total Time: 1 hour 45 minutes


2 baking potatoes, scrubbed
PAM Garlic Flavored Spray
1/3 cup skim milk
2 tablespoons nonfat sour cream
1/2 cup shredded reduced fat cheddar cheese
Salt and pepper, to taste
1 teaspoon chives (optional)


Preheat oven to 375F. Pierce potatoes several times with a fork and place directly on a oven rack. Bake one hour, remove and let cool slightly. Carefully cut each potato lengthwise in half, scoop out the insides into a medium bowl leaving a 1/4” shell. Set skins aside. Spray the scooped potatoes for 3 seconds with the PAM Garlic Flavored Spray to coat thoroughly, add milk, sour cream, cheese, salt and pepper. Mash mixture by hand until desired consistency. Spoon mixture into shells, mounding slightly. Arrange on a baking sheet and return to the oven for 20-25 minutes. Sprinkle with chives (optional) and serve immediately. Yum Yum!

Tuesday, June 11, 2019

Eat it Now Vegetable Pasta Medley With Sausage

Do you have food in your refrigerator you have to EAT IT NOW or it’s going bad? I always seem to. I think it’s because I never use everything in its entirety. So I have a little bit of sausage and maybe 3 oz of mushrooms and 1 leek. Then I wonder what the heck am I going to do with it and can I combine it into one recipe. So here is my Vegetable Pasta Medley for sausage, corn, leek and mushrooms. What do you think? 

Serves 4 Total Time: 20 minutes


8 oz pasta of your choice 
1 teaspoon salt 
3 tablespoons olive oil 
12 oz pkg sausage, cut into 1/4” pieces 
8 oz mushrooms, sliced thin 
2 1/2 cups corn, fresh or frozen (4 ears)
2 medium leeks, chopped 
2 tablespoons butter 
1 lemon for zest and juice 
1/4 cup chopped basil to garnish 


Cook pasta in a large pot of boiling, salted water until almost al dente, 8 to 10 minutes. Drain pasta, reserving ½ cup of the pasta water. Meanwhile, heat oil in a large skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until they begin to brown, about 5 minutes. Add corn, leeks, and salt and cook, stirring often, until corn is tender and leeks are soft, about 4 minutes.

Add butter, lemon zest, and reserved pasta water and cook, tossing, until liquid reduces and coats pasta, about 3 minutes. Add lemon juice and toss to coat. Serve topped with basil. Yum Yum! 

Monday, June 10, 2019

Turkey Breast with Sauce Chasseur

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally "hunter's chicken," harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Serves 4-5 Total Time: 50 minutes or 38 in the microwave.


1 3/4 lb boneless turkey breast
2 cloves garlic, sliced
Salt and pepper, to taste
1 tablespoon melted butter

Sauce Chasseur:
1/2 lb fresh mushrooms, sliced
1 tablespoon butter
1 shallot, finely chopped
3/4 cup white wine or chicken broth
1/2 teaspoon dried thyme
1 tablespoon parsley
1 teaspoon tarragon


Preheat oven to 350F. Make some slits in the meaty part of the turkey, insert garlic cloves. Sprinkle with salt and pepper, to taste. Place turkey in a dish and brush with melted butter. Bake 35 minutes until meat is tender and cooked through. Brush with pan juices during cooking time.

Prepare sauce in a skillet, sauté mushrooms in butter for about 5 minutes. Add shallots and sauté a few more minutes. Add in the wine or chicken broth, thyme, parsley and tarragon. Bring to boil, then simmer over medium heat until reduced slightly and thickens. Slice turkey and serve with sauce. Yum Yum!

Microwave Instructions:
Insert garlic cloves into turkey and season with salt and pepper. Place in a microwaveable dish and brush with butter. Microwave on high for 8 minutes. Let rest a few minutes. Microwave again on high 7-10 minutes until juices run clear when turkey is pierced with a fork. Cover and set aside.

In another microwaveable dish melt the butter then add the mushrooms and shallots, stir to combine. Add in the herbs and microwave on high 3 minutes. Add wine or chicken broth and microwave high until sauce thickens slightly about 5 minutes. Slice turkey and serve with sauce.