Wednesday, June 26, 2019

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

Ingredients:

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

Dressing:
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

Directions:

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 

Ingredients:

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 

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

4 thick pork chops

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

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

Fruit Chutney:
oil
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

Directions:

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 

Ingredients:

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

Directions:

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

Ingredients:

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

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

Directions:

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

Ingredients:

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

Directions:

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 

Ingredients:

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 

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

3lb lean English-style short ribs
Flour
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)

Directions:

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 

Ingredients: 

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

Salsa:
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 

Directions:

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.

Ingredients:

1 1/2 lb flank steak

Marinade:
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.

Directions:

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 bread...you 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

Ingredients:

1 small 3 lb chuck roast 
Water
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)

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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)

Directions:

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 

Ingredients:


2 1/2-3 lb round beef roast

Water
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 

Directions:


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 

Ingredients:

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 

Directions:

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

Ingredients:

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

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

Directions:

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.

Ingredients:

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 

Directions:

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

Ingredients:

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)

Directions:

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

Ingredients:

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 

Directions:

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.

Ingredients:

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

Directions:

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.

Cheesy Chicken and Peppers

Serve this Cheesy Chicken and Peppers on sourdough toast and with rice, but it’s just as good on its own if you want to have lower carbs or go gluten-free. Serves 3-4 Total Time: 33 minutes

Ingredients:

3 boneless skinless chicken breasts, cut into strips
1 tablespoon butter

Cheese Sauce:
2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 cup half-and-half
Salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 cup grated Swiss or cheddar cheese
1 red pepper, sliced
1 green pepper, sliced

Directions:

Prepare cheese sauce: in a saucepan melt the butter add flour; stir to combine. Slowly add chicken broth, stir over med/high heat bring to boil. Add in the half-and-half, salt, pepper, Worcestershire sauce and cheese; stir until thickens. Set aside.

Sauté chicken until just browned. Reduce heat to medium and cook an additional 7 minutes until chicken is done. Add the sliced peppers and cook a few minutes more. Arrange on a serving platter. Pour cheese sauce over chicken. Serve with rice or noodles. Yum Yum!

Sunday, June 9, 2019

Boneless Parmesan Cheese Chicken Wings

Boneless chicken wings are very economical and cooked with Parmesan cheese they become a great treat. Serve as an appetizer, game day snack or for dinner just add a vegetable, rice or potatoes and a simple garden salad. Serves 4 Total Time: 50 minutes or microwave in 30 minutes. 

Ingredients:

16 boneless chicken wings
2 tablespoons butter 
3/4 cup crumbled crackers or fine breadcrumbs 
3/4 cup Parmesan cheese 
1 teaspoon dried basil 
1/2 teaspoon oregano 
1/2 teaspoon garlic salt 

Directions;

Wash chicken wings and pat dry. Preheat oven to to 375F. Grease an oven proof baking dish. In a bowl combine the crumbled crackers or breadcrumbs, Parmesan cheese, basil, oregano and garlic salt, mix well. In a shallow microwaveable dish melt your butter in the microwave for 20 seconds on high. Dip your wings first in the butter then in the Parmesan mixture to coat. Arrange wings on the prepared baking dish and bake for 30 minutes, until lightly browned and no longer pink inside. Yum Yum!

Microwave Instructions:
Instead of arranging on a prepared baking dish, arrange in a microwaveable baking dish (place thicker wings towards outside of dish). Cover loosely with 2 paper towels. Microwave on high 9 minutes, then turn them over and rearrange and microwave another 6-7 minutes or until tender.

Saturday, June 8, 2019

Crab and Cheese Bake with Tarragon Cream Sauce

This Crab and Cheese Bake is a cross between an omelet and a quiche. It’s a quick and easy brunch dish with a tarragon cream sauce. Serve with some fresh fruit and your favorite muffin. Serves 4-6 Total Time: 40 minutes or microwave it in 10.

Ingredients:

1 6oz pkg crabmeat
1 3oz pkg pimiento flavored cream cheese, cut into chunks
1 cup cheddar cheese, shredded
2 eggs
1/2 cup milk
3/4 teaspoon salt
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon dried thyme
2 tablespoons vegetable oil

Tarragon Cream Sauce:
1/4 cup butter
2 egg yolks
2 teaspoons lemon juice
1/4 cup half-and-half
1 teaspoon dried tarragon
Dash salt

Directions:

Place crab meat and cheeses in the bottom of a greased 1 qt casserole or quiche dish. In a blender add in the eggs, milk, salt, flour, baking powder, thyme and oil; blend on high for 2 minutes. Pour over crab meat mixture. Bake in a preheated 350F oven for 30 minutes.

Make sauce by adding all the ingredients in a metal bowl over a pot of boiling water. Whisk until thickens and smooth. Whisk in salt. Serve wedges of the crab bake with a spoonful of sauce on the side. Yum Yum! 

Microwave Instructions:

Place crab meat and cheeses in a greased 9” microwaveable dish. Combine and blend the remaining ingredients in a blender. Pour over crab meat mixture. Microwave on medium power for 8-10 minutes, until mixture sets.

Melt butter in a 2-cup glass measuring cup in the microwave on high for 1-1 1/2 minutes. Whisk in the egg yolks, lemon juice, half-and-half and salt until blended. Microwave high 1 minute, 30 seconds at a time to whisk until thickens. To serve: cut the crab bake into wedges, spoon sauce over.

Spinach Salad with Bacon and a Sweet-Sour Dressing

Spinach salad is a salad with spinach as its main ingredient. Common additional ingredients include tomatoes, mushrooms, bean sprouts, onions, eggs, cheese, slivered almonds, walnuts and/or fresh or dried berries, such as cranberry, or strawberry. This one is easy with just 6 ingredients, including bacon. Instead of a warm bacon dressing we’ve made one that’s sweet & sour. Serves 4-5 Total Time: 10 minutes.

Ingredients:


1 qt fresh baby spinach, washed and steamed
1 cup fresh mushrooms, sliced
1 cup crisp bean spouts
2 green onions, sliced thinly 
2 hard boiled eggs, sliced thinly 
4 slices of bacon, cooked and crumbled 

Sweet & Sour Dressing 

1/4 cup sugar 
1/4 cup olive oil 
2 teaspoons salt 
1/4 cup cider vinegar 
1/3 cup ketchup 
1 teaspoon Worcestershire sauce 

Directions:


Prepare spinach and transfer to a serving bowl. Add in the mushrooms, bean spouts, eggs and green onions; top with crumbled bacon. In a jar add all of the dressing ingredients, cover and shake until blended. Serve dressing at the table with the salad, so each person can pour their own desired amount. Store extra salad dressing in the refrigerator. It will keep up to a month. Yum Yum!