Wednesday, July 31, 2019

Bobby Flay’s Grilled Chicken with Homemade Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Bobby says “Keeping the skin on and the rib bone in the chicken keeps the meat intact and helps it stay nice and moist while it grills.” Cook them on the cool side of the grill for 18 minutes. Remember to check the internal temperature. Chicken breasts are safe to eat when the temperature reaches 160F-165F. When grilling your fingerling potatoes use a mesh grill mat. It makes it easier to turn them and keep them intact. Serves 4 Total Time: 55 minutes


For the roasted garlic-oregano vinaigrette:
8 cloves roasted garlic
1/4 cup white wine vinegar
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:
12 fingerling potatoes, scrubbed
Kosher salt
Olive oil
4 (8-ounce) bone-in chicken breasts
Freshly ground black pepper
Fresh oregano sprigs, for garnish
Fresh parsley sprigs, for garnish


For the vinaigrette: Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes: Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium. Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes.

A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs. Yum Yum!

Monday, July 29, 2019

Spicy Coconut Grilled Chicken Thighs

Bon appetit says “ Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.” Serves 4


1 3" piece fresh ginger
5 garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek)
1/4 cup fresh lime juice
2 Tablespoons light brown sugar
1 Tablespoon Diamond Crystal or
1 3/4 teaspoon kosher salt
2 Tablespoons vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)


Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.

Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.

Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off or you can use a grill mesh mat). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes and internal temperature reaches 160F-165F.

Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside. Yum Yum!

A mesh grill mat is especially good when using a marinade to prevent flare ups.

Tomato Salad with Feta

Bon appetit States “Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for. A colorful gang of cherry tomatoes and dramatic heirlooms are mixed with zhuzhed-up pita chips, salty feta, and lots of herbs. So elegant! So fancy! And, shh, don’t tell the tomatoes, but the real star is the za’atar dressing: Toasty, earthy, and tangy, it’d be welcome on seared zucchini, slow-roasted fish, or corn on the cob. 

Remember that just because it’s an heirloom doesn’t mean it’ll taste great—your picks should smell incredibly tomato-y and feel heavy for their size—that means they're juicy.” Serves 6


1 1/2  lb. heirloom tomatoes (about 3 medium)
1 2 oz. mixed cherry tomatoes
1 3/4 teaspoon kosher salt, divided plus more 
1 lemon
1/2 garlic clove
6 Tablespoons extra-virgin olive oil
2 Tablespoons za’atar
2 cups pita chips
1 1/2 teaspoon (or more) honey
3 1/2 oz. Greek feta
1/2 cup basil leaves
1/2 cup mint leaves


Using a paring knife, core 11⁄2 lb. heirloom tomatoes, then cut each into 8–12 wedges, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is dull, it's going to squish your precious tomatoes). Halve or quarter 12 oz. mixed cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier).

Transfer tomatoes to a large bowl; season with 11⁄4 tsp. salt. That salt is going to draw out moisture from the tomatoes, which will intensify their flavor. Stir to gently combine (be careful with those delicate tomatoes!); set aside.

Zest 1⁄4 lemon—you want about 1⁄2 tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring spoon). Grate 1⁄2 garlic clove. Set aside. Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.

Place 2 cups pita chips in a medium bowl. (Yes, you could make pita chips yourself—but why turn on the oven in July? We're opting to spiff up store-bought chips instead.) Pour 2 Tbsp. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces. You should have about 1⁄4 cup za’atar oil remaining. Squeeze 2 Tbsp. plus 1 tsp. lemon juice (from about 1/2 lemon) into a small bowl. Add 11⁄2 tsp. honey and 1⁄2 tsp. salt. Add za'atar oil, stirring constantly, until emulsified (meaning that you don’t see any beads of separated oil). Taste dressing and add more lemon, honey, or salt if needed.

Slice 31⁄2 oz. feta into thin planks (we like Greek feta because it's easy to crumble, with a pleasant tang), then add to bowl with reserved tomatoes. Tear any large 1⁄2 cup basil leaves and 1⁄2 cup mint leaves (if you have shears, you can cut them to avoid bruising and browning!) and add to bowl. Drizzle about 3 Tbsp. dressing over and toss to gently combine (your tomatoes are precious, delicate gems). Add pita chips to bowl (don’t leave leftover oil behind—scrape that in too) and fold gently to combine. Spoon salad onto platter, making sure to leave no juices behind. Drizzle with remaining za’atar oil. Serve with chips. Yum Yum!

Friday, July 26, 2019

Skillet Santa Fe Chicken

This Skillet version of Santa Fe Chicken is easy with only 9 ingredients. It’s quick to prepare under 30 minutes for any weekday meal. Serves 4-5


4 skinless boneless chicken breasts, cubed
1 teaspoon garlic powder, divided
6 slices of bacon, cooked and crumbled
1 each red and green bell pepper, chopped
1 medium onion, chopped
1/2 teaspoon chili powder
Garnish: 3-4 teaspoons dried parsley


Parboil your chicken pieces 10 minutes in a seasoned (salt and 1/2 teaspoon garlic powder) pot of water with barely any bubbles rising. We are doing this so the chicken gets done when adding it to the vegetables, without over cooking the vegetables.

After you cook your bacon retain 1 tablespoon of bacon fat in your skillet. Add the onions and peppers and sauté over medium heat for 5 minutes. Add in a parboiled chicken along with the chili powder and remaining garlic powder. Cook, stirring until chicken is cooked through. Transfer to a serving dish, top with crumbled bacon and sprinkle on parsley. Serve alone or with rice. Yum Yum!

Yes, you can add extra stuff to this recipe: like corn, black beans, tomatoes and cheese. What would you do?

Thursday, July 25, 2019

Rotisserie Chicken Salad with a Homemade Caper Vinaigrette Dressing

I always like a light dinner on a hot evening, especially one loaded with fresh vegetables and a healthy protein, like rotisserie chicken. And it doesn’t hurt that it’s quick and easy to make. Serves 2-4 Total Time: 20 minutes.


3 cups rotisserie-cooked chicken, cut up
4 cups romaine lettuce, torn
1⁄4 cup red onion, chopped
1 cup cherry tomatoes, halved
1⁄2 cup celery, chopped
1⁄2 cup cucumber, diced

1⁄2 cup balsamic vinegar
1⁄4 cup extra virgin olive oil
1⁄4 cup water
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
2 garlic cloves, minced
1⁄4 teaspoon pepper
1 tablespoon capers, drained and finely chopped


Vinaigrette: Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.

Salad: In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion and celery. Pour dressing until evenly coated. Refrigerate at least 30 minutes before serving. Yum Yum!

Note: You can always add to this salad; try carrots, cauliflower, broccoli, cheese or even black olives. 

What would you add or change? 

Wednesday, July 24, 2019

Tuna Noodle Salad

OMG, I can’t believe I haven’t added this recipe, as I make it many times over the summer. It’s easy to make, but it won’t last long. Everyone loves it! I always make a big bowl. Serves 8 (unless everyone takes seconds and thirds) Total Time: under 20 minutes


16 oz macaroni
1/2 large red onion, diced
2 stalks celery, diced
2 tablespoons dill relish
1 tablespoon old bay
1 cup mayonnaise, or more to taste
Salt and pepper, to taste
Garnish: 1 hard boiled egg, sliced lengthwise 


Cook the macaroni according to package instructions (I cooked 7 minutes) drain and rinse with cold water. Transfer to a large bowl. Add in the rest of the ingredients and mix well to combine and coat with the mayonnaise. Chill an hour or overnight (best cold). Adjust seasoning if needed. Top with sliced hard boiled egg. Yum Yum!

Margarita Chicken Salad Sandwiches

These Margarita Chicken Salad Sandwiches is rated M-21. Love your grilled chicken but looking for a new way to eat it? Chop it up, turn it into a salad studded with mango and citrus, and serve it as a sandwich—perfect for the summer months. Serves 6 Total Time: 2 hours 45 minutes


1⁄2 cup orange juice
1⁄4 cup plus
1 tablespoon tequila
1⁄4 cup lime juice
2 tablespoons triple sec
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 teaspoons chili powder
1 teaspoon ground cumin
3 garlic cloves, minced
2 lbs boneless skinless chicken breasts
Kosher salt & freshly ground black pepper

1⁄3 cup extra-virgin olive oil
1⁄4 cup lime juice
1⁄4 cup orange juice
1 tablespoon sugar
1⁄2 teaspoon chili powder
1⁄2 teaspoon ground cumin
Kosher salt

8 ounces cherry tomatoes, cut in half (I recommend all red)
1⁄4 cup chopped fresh cilantro
2 stalks celery, thinly sliced
1 avocado, diced
1 mango, diced
Kosher salt & freshly ground black pepper
6 large leaves romaine lettuce
6 croissants, split


For the chicken: Whisk to combine the orange juice, tequila, lime juice, triple sec, olive oil, chili powder, cumin and garlic in a medium bowl. Place the chicken in a resealable bag or in a bowl and pour the marinade over. Refrigerate for 2 hours and up to overnight.

Preheat a grill or grill pan over medium heat and drizzle with olive oil. Remove the chicken from the marinade and discard the liquid. Sprinkle the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing. For the dressing: Whisk to combine the olive oil, lime juice, orange juice, sugar, chili powder, cumin and some salt in a small bowl.

For the salad and sandwich: Dice the grilled chicken and place in a large bowl with the cherry tomatoes, cilantro, celery, avocado, mango and some salt and pepper. Drizzle over the dressing and toss to coat. Place a lettuce leaf on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, then cut in half and place a toothpick in each half to serve. Yum Yum!

Monday, July 22, 2019

Grilled Chicken with Sweet Potato and Strawberry Salsa

This Grilled Chicken with Sweet Potato and Strawberry Salsa sure looks delicious. It might look like its on the sweet side, but don’t let it fool’s packing some heat with chili powder, cumin and jalapeño. Serves 4 Total Time 40 minutes.


4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper, to taste
3 skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 strawberries, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeno pepper, finely chopped (leave in some seeds for heat)
2 scallions, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime, plus wedges for serving


Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper. 

Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy. 

Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken. Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges. Yum Yum!

Saturday, July 20, 2019

German Cucumber Dill Salad Recipe

This German Cucumber Dill Salad was a favorite side dish in my house growing up. This recipe has been past down from my grandmother who was from Germany to me and now I can continue by giving it to my granddaughters. (I just hope they like it.) Serves 6 Total Time: 35 minutes


2 cucumbers, sliced 
1 tablespoon kosher salt 
1/2 red onion, sliced 
1 clove garlic, minced 
3/4 cup sour cream 
2 tablespoons apple cider vinegar 
2 teaspoons fresh dill 
1 teaspoon sugar 
1 teaspoon black pepper 


Line a baking sheet with a tea towel. Thinly slice the cucumbers and lay on the prepared baking sheet. Sprinkle with the salt. Let sit for 30 minutes at room temperature to allow the cucumbers to release their water. Pat cucumbers dry and add to a large mixing bowl with the red onion and garlic. Whisk together the sour cream, vinegar, dill, sugar and pepper in a small bowl. Pour the dressing mixture over the cucumbers and toss to coat. Serve immediately. Yum Yum! 

Friday, July 19, 2019

Italian Sausage Sun-Dried Tomatoes Olives Asparagus Spaghetti

Instead of your usual spaghetti try this Italian Sausage, Sun-Dried Tomatoes, Olives and Asparagus over your Spaghetti tonight. And let me know if you liked it. Servings: 4-6 Total Time: 40 minutes

1/2 -3/4-pound spicy ground Italian sausage
2 Tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1 can of diced Tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
15 sun-dried tomatoes, sliced
10 green olives, sliced
1 bunch asparagus, cut into bite size pieces
4-6 servings of spaghetti, cooked according to package instructions
Salt and pepper, to taste 
Garnish: shredded Parmesan cheese


In a large skillet, over medium-high heat, brown the sausage. When sausage is mostly cooked, drain away excess grease. Lower heat to about low to medium-low and add the oil, garlic and shallots. Cook and stir until just tender and fragrant then add everything but the asparagus. Cover and let simmer for about 30 minutes. 

Meanwhile cook the spaghetti. Save 1/2 cup of the pasta water. Uncover the skillet and add the asparagus and a little pasta water, if needed for more liquid. Cook until asparagus is tender to your liking (I like my asparagus somewhat crisp but if you like it pretty soft feel free to add it with all of the other ingredients). Taste and add salt and pepper as needed. Remove from heat and serve over spaghetti. Top with shredded parmesan cheese. Yum Yum!

Thursday, July 18, 2019

Cherry Pear Tart or Orange Blueberry Crostata

Which one do you like better? It’s so hard to choose I like both the Cherry-Pear Tart and the Orange Blueberry Crostata. Both take an hour and 10 minutes to make. The Cherry-Pear Tart serves 8 and the Orange Blueberry Crostata serves 6.

The Cherry-Pear Tart

1 Pillsbury pie crust, softened as directed

1 tablespoon cornstarch
1 tablespoon water
1 ripe large pear, peeled, cored and thinly sliced
1 can cherry pie filling with extra fruit
2 teaspoons orange zest

Crust Topping:
1 egg
1 tablespoon water
1 teaspoon sugar
1 tablespoon sliced, toasted almonds


Preheat oven to 425F. Line a cookie sheet with parchment paper. Unroll pie crust onto the cookie sheet.

In a small bowl stir together the cornstarch and water then add it to a medium bowl with the remaining filling ingredients. Spoon into crust leaving a 2” edge. Fold 2” edge over filling, pleating as necessary.

In a small bowl beat the egg then add the water. Brush over crust edge then sprinkle with sugar. Bake 20-25 minutes until pears are tender and crust is golden brown. Let cool 15 minutes. Cut into wedges and served warm...preferably with some vanilla ice cream. Yum Yum!

Orange Blueberry Crostata

1 Pillsbury pie crust, softened as directed

1/2 cup orange marmalade
2 tablespoons flour
1/4 teaspoon ground cardamom
2 cups fresh blueberries

Crust Topping:
1 egg yolk
2 tablespoons coarse sparkling sugar


Preheat oven to 425F. Line a 15x10-inch pan with sides with parchment paper. Unroll pie crust into pan.

In a medium bowl mix together the marmalade, flour and cardamom then fold in the blueberries. Spoon into crust leaving a 2” edge. Fold edge over filling, pleating crust if necessary. In a small bowl beat yolk with water and lightly brush the edges; sprinkle with sugar.

Bake 17-23 minutes or until crust is golden brown and filling is bubbly. Let cool 30 minutes before serving. Yum Yum!

Chicken Paprikash

Chicken paprikash, the traditional Hungarian dish, is thick and velvety with the subtle flavors of paprika and sour cream. Serve the chicken paprikash on a bed of egg noodles (or rice, späetzle, dumplings, etc.; or just dunk thick slices of buttered bread). Serves 6 Total Time: 1 hour 15 minutes.


2 1/2 lbs skinless boneless chicken pieces
Salt, to taste
3 tablespoons unsalted butter
2 lbs yellow onions, sliced lengthwise
2 tablespoons sweet Hungarian paprika
1 tablespoon hot Hungarian paprika
1 cup chicken broth
1/2 cup sour cream


Salt chicken pieces, to taste and set aside, letting them come to room temperature. In a Dutch Oven melt the butter on medium heat then brown chicken on all sides, remove and set aside. Add sliced onions to the Dutch Oven, scraping the bits from the bottom and cook until lightly browned. Add in the paprikas, stir to combine then add in the chicken broth and deglaze the bottom of the Dutch Oven.

Add the chicken pieces back in on top of the onions. Cover and cook on a low simmer for about 25 minutes or until chicken’s internal temperature reaches 165F. If you want the chicken to fall off the bone (I do) add another 30 minutes. Remove chicken from pan. At this point I’m going to let the chicken cool enough to remove the bones.

Let Dutch Oven cool down before adding the sour cream. Season, to taste. Put the chicken back in coating it well with the sauce. Serve with rice, noodles or dumplings etc...and a side salad would be nice. Yum Yum!

You need a Dutch Oven for this recipe. I ❤️ my Dutch Oven!

Wednesday, July 17, 2019

Meatless Taco Salad with Homemade Guacamole Dressing

All the vegetables you love in a Taco Salad minus the meat. Made with a rich creamy guacamole dressing you won’t miss the meat at all! Mix it up a bit with a varieties of beans; kidney, chili or red beans.  Serves 2 Total Time: 20 minutes


1/3 cup guacamole 
1/4 cup sour cream 
2 tablespoons chopped green pepper 
1 tablespoon chopped green onions 
1 tablespoon prepared Italian salad dressing 
1/4 teaspoon chili powder 
1/4 teaspoon pepper 
3 cups shredded lettuce 
8 cherry tomatoes, halved 
1/2 cup canned kidney beans, rinsed and drained or any variety of beans 
1/4 cup sliced ripe olives 
1/2 cup crushed corn chips 
1/2 cup shredded cheddar cheese 


In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on a serving plate; top with guacamole mixture. Sprinkle with corn chips and cheese. Yum Yum!

Tuesday, July 16, 2019

Secret Tips for Homemade Coleslaw 🤫


Check out these 4 tips to make sure your coleslaw comes out perfect every time:
Texture is important. Shredded vegetables make the best texture for classic coleslaw, but many people prefer chopped cabbage with smaller pieces. But take note! Using chopped veggies often leads to a more watery coleslaw.
Add some variety by mixing and matching your vegetables. Coleslaw doesn’t have to be made with the 4 veggies specified in this recipe. Feel free to mix and match them, and try adding roasted corn or chopped green onions to your bowl of veggies.
Toss, don’t stir! Lightly toss in your dressing to evenly coat the vegetables and keep them crisp. Start slow when you add the dressing, and add more until you get the coleslaw to your ideal veggie/dressing ratio.
Keep your veggies and your dressing separated and in the refrigerator until you are ready to serve. This ensures that your vegetables stay crisp and crunchy and don’t go limp before dinnertime.

Serves 16 ...leftovers? This will last 3-5 days in the refrigerator. Or reduce ingredients. Total Time: 20 minutes 

1 head green cabbage, shredded 
1/2 head red cabbage, shredded 
2 cups carrots, shredded 
1/4 cup red onion, diced 

Dressing Ingredients:

1 cup mayonnaise 
1/4 cup Dijon mustard 
1/4 cup lemon juice 
2 tablespoons sugar 
1 teaspoon celery seeds 
1 teaspoon poppy seeds 
Salt and pepper, to taste 


Combine all shredded vegetables and the diced onion in a large serving bowl. In a small bowl whisk together the dressing ingredients. Pour over vegetables just before serving, toss to combine. Yum Yum! 

Balsamic Chicken with Veges

This BHG’s recipe states: “This balsamic chicken recipe will soon become a family favorite. Balsamic vinegar, with its hallmark dark color, syrupy body, and slight sweetness, brings a wonderful out-of-the-ordinary touch to any recipe. Pair this easy balsamic chicken recipe with a side of quinoa or rice to satisfy heartier appetites.”

Personally I’d pair it with some small parsley potatoes and some homemade coleslaw. In the summer don’t you like to serve a hot entree with something cold like; applesauce, salad, cottage cheese with fresh pineapple or Arroz con Leche served chilled? Serves 4 Total Time: 30 minutes


1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8 teaspoon crushed red pepper
2 tablespoons olive oil
1 pound chicken breast
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 cup purchased shredded carrot 1
1 small tomato, seeded and chopped


In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. (Internal temperature reaches 165F) Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Yum Yum!

Monday, July 15, 2019

Better than Manwich Instant Pot Sloppy Joes

Why are these Instant Pot Sloppy Joes better than Manwich Sloppy Joes? It’s in the ingredients.....

Manwich Ingredients:
Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Less than 2% of: Salt, Sugar, Dried Green and Red Bell Peppers, Chili Pepper, Tomato Fiber, Guar Gum, Spices, Xanthan Gum, Dried Garlic, Natural Flavors, Citric Acid

Now who wants high fructose corn syrup, additives  and preservatives when you can make your own healthier homemade version in your Instant pot??? Makes 10 sandwiches Total Time: 30 minutes


2 pounds ground beef
3 cloves garlic, minced
1 yellow onion, chopped
1 red bell pepper, chopped
1 cup ketchup
2 tablespoons mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon cider vinegar
1 cup beef broth or water
Salt and pepper, to taste
1/2 teaspoon cayenne pepper (optional)
8 hamburger buns
Sliced pickles, for topping (optional) 


Set Instant Pot to saute. Add the ground beef, garlic, red pepper and onion and cook until meat is no longer pink; drain, if needed. Add the ketchup, mustard, brown sugar, Worcestershire sauce, cider vinegar, water, salt, pepper and cayenne pepper, if using to the pot; mix well.

Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the Instant Pot around 9 minutes to build up pressure before it begins cooking. When cooking is done, let it release naturally for 10 minutes then do a quick release. Remove cover, stir and let sit for 10 minutes before spooning into buns and serving. Top with pickle slices, if desired. Yum Yum!

You need an Instant Pot for this recipe

Saturday, July 13, 2019

Grilled Shrimp with Red Pepper Dip

These grilled shrimp with red pepper dip are great as an appetizer or a snack on game day. If you are using wooden skewers make sure you soak them in enough water to cover for at least 30 minutes before using. Serves 8 Total Time: 40 minutes + chill time 1 to 24 hours.


2 lbs fresh or frozen shrimp, peeled and deveined, tails intact (if desired)
1 tablespoon olive oil
2 medium red sweet peppers, halve, remove stems, seeds and membranes
1 8oz carton sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper


Rinse and pat shrimp dry with paper towels. Thread shrimp with wooden or metal skewers, leaving 1/4” between each shrimp. Lightly brush each shrimp with oil, set aside. Lightly brush halved sweet red peppers with remaining oil. Preheat gas grill to medium. Place shrimp and peppers on rack over heat, cover and grill until shrimp are opaque and peppers are slightly charred, turning once halfway through grilling. 9-11 minutes for shrimp and 15 minutes for red peppers.

Immediately wrap peppers in foil, let stand until cool. Place shrimp skewers in a shallow dish, cover and chill 1-24 hours.

Use a knife to peel the skins off the peppers and discard. In a blender combine the peppers, sour cream, salt and pepper, cover, blend with on/off pulses until mixture is coarsely chopped. Transfer to a small bowl, cover and chill for 1-24 hours. Serve dip with shrimp. Yum Yum!

#800 Easy Roasted Cherry Balsamic Rosemary Chicken

All I have to say is “It’s what’s for mor chikin!”

What do you make when you have chicken to use, an abundance of sweet cherries and fresh rosemary from Imperfect Produce? You make this easy roasted cherry balsamic chicken dinner.  Roasted chicken to a golden brown flavored with sweet balsamic, cherries and herbal’s not only delicious, it’s mouth watering to look at. And it only takes 50 minutes! Serves 4-6


1 whole chicken or enough breasts per serving 
6 fresh sprigs of rosemary 
2 cups pitted sweet cherries 
2 cloves garlic, minced 
1/2 cup olive oil 
3 tablespoons balsamic vinegar 
Salt, to taste 


Preheat oven to 400F. In a oven proof skillet layer the pieces of chicken (if using the whole skins-on chicken pieces, place skins sides up), tucking the rosemary sprigs around the chicken. In a bowl combine the remaining ingredients and season with salt, to taste. Pour the bowls contents over the chicken. Roast for 40 minutes or until skins are golden brown and internal temperature of the chicken breasts are 165F.  Yum Yum! 

How to Cook Stuffed London Broil

This Easy Stuffed London Broil recipe should be on every meat lovers bucket list! It is so flavorful, but be sure not to over cook it as it may get tough. Serves 5-6 Total Time: 42 minutes + marinating 1-2 hours 


1 3lb London broil 


2 tablespoons olive oil 
2 tablespoons lemon juice 

Filling Ingredients:

4oz cream cheese, softened 
2 tablespoons blue cheese, crumbled 
1/2 tablespoon fresh thyme, minced 
1 tablespoon fresh basil, minced 
1/2 tablespoon fresh oregano, minced 
1 tablespoon fresh chives or green onion, minced 
2 cloves garlic, minced 
Salt and pepper, to taste 


Cut a lengthwise pocket in the steak. Marinate in the olive oil and lemon juice for 1-2 hours at room temperature. In a bowl mix together the filling ingredients and salt and pepper, to taste. Stuff pocket with filling mixture and secure with toothpicks. Sprinkle the steak with a little salt and pepper, to taste. In a roasting pan lined with foil place the stuffed London broil. Broil 3” from heat for 5-6 minutes on each side, or until desired doneness. Slice thin against the grain. Transfer to a serving platter and serve immediately. Yum Yum! 

Crab and Asparagus Frittata

Having guests for the weekend? Want to impress them with a fancy breakfast? For an elegant presentation of this crab and asparagus frittata, choose slender asparagus spears and leave them long. Serves 6 Total Time: 32 minutes


8 eggs 
1/3 cup milk 
1/4 cup grated Parmesan cheese 
1 tablespoon snipped fresh tarragon or basil 
1/2 teaspoon black pepper 
1/4 teaspoon salt 
 2 teaspoons olive oil 
1/4 cup chopped onion 
3 cloves garlic, minced 
1 1/2 cups bias-cut fresh asparagus (1-inch pieces)* 
2 tablespoons water 
6 ounces fresh or canned lump crab meat, drained, flaked, and cartilage removed 
1/3 cup bottled roasted red sweet peppers, drained and chopped 
2 tablespoons snipped fresh Italian parsley bottled hot sauce (optional) 


Preheat broiler. In a bowl whisk together the first six ingredients (through salt).  

Heat oil in a large broilerproof skillet over medium heat; add the onion and garlic. Cook 2 minutes. Add asparagus and the water. Cover and cook 4 to 5 minutes or until asparagus is tender. Drain and discard any liquid remaining in the skillet. 

Evenly sprinkle the crab and roasted peppers over asparagus. Pour egg mixture over vegetables and crab in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). 

Place skillet under the broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until top is just set. (Or preheat oven to 400°F; bake about 5 minutes or until top is set.) Cut into wedges. Sprinkle with parsley and serve with hot sauce, if using.  Yum Yum!

Friday, July 12, 2019

Pan-Seared Chicken with Tomatoes Harissa and Feta

I’m going to change one thing with this recipe and that’s the thighs for breasts. I’m not a fan of thighs, if you are, then stick to the original recipe. My last attempt with breasts took forever to get to an internal temperature of 165F, so I’m going to cut them in half and pound them down to 1/2”. Serves 4

Many people complained about the tomatoes getting burnt because they recommended them to be cooked with the thighs to temperature. I’m going to make sure the chicken is seared well at temperature before I remove them to make the tomato sauce.

Another thing, I’m not going to use a cast iron skillet when cooking tomatoes. My cast iron skillet is relatively new and not highly seasoned. Per the “If the seasoning is very good, you can prepare dishes with tomatoes and other acidic foods, but it's best to wait until your piece is well-seasoned.” Recipes including very acidic foods, like tomatoes and citrus juices, should not be cooked in seasoned cast iron until the cookware is highly seasoned.


4 boneless skinless chicken breasts, cut in half and pounded to 1/2” (2 1/4lbs)
2 tablespoons olive oil 
3 teaspoons salt, divided 
1 1/2 lbs cherry tomatoes 
1/4 cup harissa paste
3 tablespoons red wine vinegar 
3 sprigs oregano, divided 
4 oz feta


Pat chicken dry then season with 2 1/2 teaspoons salt. (Seasoning rule: 1 teaspoon salt per pound). In a skillet add the oil on med/high heat. Sear on both sides until no longer pink and internal temperature reaches 165F. Remove to a plate and cover to retain heat. 

In the same skillet add in the cherry tomatoes, vinegar, harissa paste, 1 oregano sprig and the remaining 1/2 teaspoon of salt. Cook until the tomatoes burst releasing their juices, 8-10 minutes. Add the chicken back in to reheat, 5 minutes. Add in the feta, breaking it into large pieces amongst the chicken. Pick the leaves off the remaining oregano sprig and sprinkle on top. Serve hot. Yum Yum! 

Let me know if you tried this recipe and if you made any changes. 

Classic Cobb Salad Recipe With Homemade Dressing

This gluten free Classic Cobb Salad was a favorite of mine when I used to go to French Lick Power Plant Restaurant. They also added crisp green beans and sweet corn to make it extra healthy.

The Homemade Cobb Salad Dressing is better for you than anything store bought without added preservatives, artificial sweeteners or additives; like Xanthan gum. Whatever that is. Serves 6-8.


1 head of iceberg lettuce or romaine, cleaned and chopped
8 slices of bacon, cooked and crumbled
4 tablespoons chopped scallions
2 cups cooked chicken, cut into bite size pieces
1/2 cup blue cheese
1 avocado, diced
3 hard boiled eggs, quartered or chopped
2 cups tomatoes, diced
2 cups cooked crisp fresh green beans, trimmed and halved (optional)
2 cups cooked sweet corn (optional)
Homemade Dressing

Homemade Cobb Salad Dressing:

2/3 cup white wine vinegar
1 1/4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon white pepper
1 1/3 cups safflower oil

Dressing Directions:

In a small bowl add all ingredients except oil. Blend well. Then add oil in thin stream whisking constantly until emulsified.

Salad Directions:

Place your lettuce in a large salad serving bowl. Artfully arrange remaining ingredients over lettuce. Pour dressing over salad or serve to the side. Yum Yum!

French Lick Power Plant Menu:

Melon Melee Salad with Melon Vinaigrette

This Melon Melee Salad with Melon Vinaigrette is definitely a light refreshing salad you can serve as a side or as the main course. I’d add some fresh mozzarella or feta, watermelon and top it off with a sprinkle of fresh basil or mint leaves. Let me know what you would add to make this salad your own. Serves 2-4 Total Time: less than 30 minutes


1/4 lb sliced prosciutto, cut into strips
1/4 lb smoked turkey, cut into strips
Mixture of cantaloupe, honeydew and watermelon (optional), scooped into balls
1/2 cup cherry tomatoes, halved
1 8oz pkg of fresh mozzarella balls (optional)*
1 tablespoon fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint leaves, chopped (optional)
Melon Vinaigrette

Melon Vinaigrette Ingredients:

1 small clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
Juice from 1/2 lime
2 1/2 tablespoons Midori melon liquor
1/3 cup olive oil

Melon Vinaigrette Directions:

In a medium bowl crush garlic with salt, then add the remaining ingredients, mix well.

Melon Melee Salad Directions:

In a medium bowl combine all ingredients except herbs. Pour in vinaigrette and toss to coat. In a shallow serving bowl layer a bed of watercress on the bottom of the bowl then add the melon melee, top with herbs. Yum Yum!

Note: if you are adding mozzarella and can’t find it in balls, buy a log and make balls with a melon scoop. 

You’ll need a melon scoop for this recipe 

Thursday, July 11, 2019

Asparagus with Orange Sauce

Not only is this Asparagus with Orange Sauce easy to make it only takes 15 minutes. The heat of fresh-cooked asparagus brings out the orange flavor in the sauce, so be sure to spoon the sauce over the stalks while they are piping hot. Serves 4


1 lb fresh thin asparagus
2 tablespoons butter
1 tablespoon peanut oil
1 orange, zest 1/2 of the orange 🍊  then cut it in half squeeze juice from the 1/2 you zest and slice wedges from the 1/2 you didn’t zest.
Salt and pepper, to taste

White Roux:
2 tablespoons flour
2 tablespoons butter
1 cup heavy cream

White Roux Directions:
In a saucepan on medium/high heat combine the flour and butter until you form a paste. Add in the cream a little at a time with a flat whisk until blended and smooth.

Asparagus Directions:

In a large saucepan heat salted water to boil. Bend each asparagus until it snaps then peel and 1” of the bottom with a vegetable peeler. Add asparagus to boiling water and cook until tender, about 5 minutes. Drain and rinse in cold running water. Transfer to a paper towel.

In a skillet combine the butter, peanut oil and orange juice; when butter foams season with salt and pepper, to taste. Remove 1/2 of the orange juice mixture. Prepare a white roux and add 1/2 of the orange juice mixture. To serve: Heat the asparagus in the skillet and toss with the remaining orange juice mixture. Transfer to a serving plate, top with the roux orange juice mixture (as pictured) and sprinkle on the orange zest. Garnish with orange wedges. Yum Yum!

Note: I added the white roux which increased the ingredients to 9 and 10 minutes to cooking time. You don’t have to, you can just heat the asparagus in the skillet and toss with the orange juice mixture. Serve with orange wedges and sprinkle zest on top. 

If you want to get really fancy make a Maltaise: Blood orange juice blended with hollandaise sauce

You need a flat whisk because it’s the best for getting out lumps in your roux.

Kahlua Cherry Ice Cream

I just received a bunch of sweet cherries from Imperfect Produce and now what to do with them all. Since July is Ice Cream month what better way to enjoy them then with a Kahlua Cherry Ice Cream. You wouldn’t believe how addictively delicious this ice cream is, and that’s before you even get to the Kahula! Thanks Dini for the recipe. Serves 6-8.


Cherry Compote:
1.1 lb fresh sweet cherries
4 tablespoons granulated sugar
1/4 cup water
2 teaspoon Kahlua (or coffee)

Ice Cream Base:
1 1/4 cup half & half
3 cups heavy whipping cream
5 egg yolks
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup Kahlua (or coffee)
Cherry compote


Cherry Compote: Pit cherries and halve them. Combine pitted cherries with the sugar and water in a saucepan. Heat until it starts to simmer then cook for 20 minutes or until liquid becomes syrupy. Remove from heat and let cool completely, then stir in Kahlua (or coffee). Refrigerate.

Ice Cream: Combine the half & half and the sugar in a saucepan. Heat until sugar dissolves. In a heat safe bowl whisk the egg yolks together with the vanilla extract. Pour 1/2 cup of the hot milk mixture into the eggs whisking the entire time (tempering the egg yolks). Once combined add the egg mixture back into the saucepan with the rest of the milk, continue whisking. The custard is done when it is thick enough to coat the back of a spoon. Stir in the heavy whipping cream and the 1/4th cup Kahlua (or coffee). Refrigerate at least 2 hours or overnight.

Churn according to your ice maker instructions. The last 5 minutes add in the refrigerated cherry compote. When done transfer to an ice cream container and freeze for a few hours before serving.
Yum Yum!

What you need to make this recipe:

Wednesday, July 10, 2019

Hash Brown Delight Casserole with a Potato Chip Topping

Kids love it!...and who wouldn’t with a potato chip topping. Hash Brown Delight Casserole goes great with chicken, pork chops or even a side for breakfast.  Serves 4 Total Time: 1 hour 10 minutes 


2 lbs frozen hash browns 
3/4 cup butter, melted 
Salt and pepper, to taste 
1/2 cup chopped onion 
1 can cream of chicken soup 
1 cup sour cream 
1 cup half & half 
2 cups shredded American cheese 
Topping: crumbled potato chips 


Preheat oven to 325F.

Grease a 9”x13” baking dish. Place hash browns in the bottom, then top with melted butter, salt and pepper, to taste, chopped onion, soup, sour cream, half & half and the American cheese. Bake for 45 minutes to 1 hour. To serve: top with potato chips. Yum Yum!