Thursday, November 30, 2017

Cabbage Onions and Jalapeno Sausage

Easy dinner full of fiber and flavor and best of all you can make this in 30 minutes if you need to get it done quick. It tastes so good

1 small head of cabbage sliced thin
1 onion sliced thin
1 package of smoked sausage sliced thin (any flavor) I used Jalapeno today
salt pepper, garlic powder, onion powder

How to make it
Drizzle about 4 turns of oil in a skillet, heat up to get nice and hot
once pan is good and hot add your cabbage and onions and cook till brown
turn then add seasonings, cook longer to get a good brown glaze on all
turn to keep from burning but not too often.
When all is tender and a touch crispy brown add sausage and cook just
enough to get sausage hot through.

It's that easy to make this meal and you should be able to get it done in
30 minutes for easy dinner.


Yield: 12 large muffins or 24 mini muffins

1 cup softened butter, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

Tuesday, November 28, 2017

Sweet Potato Casserole

My family loves sweet potatoes just about any way you might “fix” them.  This baked sweet potato casserole is my favorite. Wonderful side dish for Thanksgiving or Christmas but we love this anytime.

4  medium to large sweet potatoes, cooked and peeled (I boil mine. You could also use canned sweet potatoes, drained. Two of the tall 40 ounce cans, but I think the uncanned are best)
1 stick butter or 1/2 cup or 8 tablespoons
1/4 cup heavy cream (could use evaporated milk or regular milk)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (Can use more of the spices if you like. I like to taste the sweet potatoes)
1/8 teaspoon nutmeg
1 cup nuts, chopped (Walnuts or pecans)
Marshmallows (Optional)

How to make it:
Cook and peel sweet potatoes and mash with potato masher.  Add butter and cream to potatoes just like if mashing regular potatoes.  Stir in brown sugar, egg, vanilla, cinnamon and nutmeg.  Spray a casserole dish with cooking spray. (I used a 7 x 11 casserole dish.  Put mashed sweet potatoes in dish and sprinkle nuts over the top.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Remove from oven and add enough marshmallows to cover top of baking dish. Can use the miniature or big marshmallows.  Put back in oven until marshmallows start to melt and brown on top.  (I just stick mine under the broiler for a few minutes.)  This makes 8 to 10 servings. Reheats well in the microwave or oven and could be put together the night before without the nuts and marshmallows and cooked the next day.  Enjoy!

Wednesday, November 22, 2017

Apple Slab Pie

1 Double crust pie recipe from best pie crust ever or box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

I also cut out some apple mini shapes to top the crust with, all my recipes are tested true
I hope you test them too

Best Pie Crust Ever

Say all you want about PIE CRUST this is by far the best recipe, my grandmother made it all of her life and she would say, "when making pie crust, always use Crisco"
This recipe beats out the ones using butter for making great pies.

this slab apple pie was made with this pie crust recipe

1 1⁄3 cups Pillsbury BEST® All Purpose Flour
1⁄2 teaspoon salt
1⁄2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1⁄2 cup well-chilled Crisco® All-Vegetable Shortening
3 -6 tablespoons ice cold water
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3⁄4 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 3⁄4 cup well-chilled Crisco® All-Vegetable Shortening
4 -8 tablespoons ice cold water
2 2⁄3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1 cup well-chilled Crisco® All-Vegetable Shortening
6 -10 tablespoons ice cold water
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
Two Methods for Pre-baking Pie Crusts (Cream Pies):
Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown

Tuesday, November 21, 2017

Pepperoni & Cream Cheese Roll-Ups

These turn out so pretty and they get a lot of requests, my family gobbles them up when I put them out.

8 oz. package Pepperoni slices or deli-style hard salami (thinner is better as it rolls easier) can be used
6-8 oz. package cream cheese, room temperature
1/2 green pepper, sliced thin or other thin veggies

How to make it:
Place a piece of plastic wrap on a clean surface.
Place the cream cheese on top of the plastic wrap and cover with another piece of
wrap the same size.
Roll out the cream cheese into an even layer rectangle shape, approximately 1/4-
inch thick.
Remove the top layer of plastic wrap and lay out the salami on the cream cheese
layer until all the cream cheese is covered,
Lightly press the meat slices into the cream cheese to make it stick.
Place the another plastic wrap and carefully flip the salami and cheese so that
the cream cheese is again on top.
Remove the wrap and place the slices of red or green pepper randomly all over the cream
(Add any other veggies you'd like, just don't overfill it.)
Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap
out of the way and carefully begin rolling.
Roll the salami over the cream cheese being careful not to leave any air space
and use the plastic wrap to pull it tight as you work.
After it's all wrapped up like a log, secure the plastic wrap around it.
Refrigerate at least 4-6 hours or overnight.
Cut the roll-ups slices thin and place on a cracker.
As large crackers may need a thicker slice, while smaller crackers will need one
cut thinner.

Magic Pecan Pumpkin Pan Pie

Easy dessert great for holidays
 Serves 12

16 oz pumpkin puree
1 can sweetened condensed milk
1 Tbsp pumpkin pie spice
4 eggs
1 yellow cake mix
1 cup butter, melted
1 cup pecan halves
nonstick baking spray

Heat oven to 350°F.

Spray a 9x13" baking pan with nonstick baking spray.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, pumpkin
pie spice and eggs.
Sprinkle 2/3 cup cake mix in the bottom of the prepared pan. Top with pumpkin
Sprinkle remaining cake mix atop cake, drizzle with butter and top with pecan
Bake for 25-28 minutes, or until the center of the cake is set.
Remove and cool before slicing. Top with whipped cream, if desired.

Recipe Notes
A cross between a cobbler and a pan pie, this easy dessert is a must-try autumn
favorite. Buttery, crumbled topping, sweet spiced pumpkin filling. Serves 12.

Cheddar Corn Casserole

This Corn Casserole goes well with Turkey, ham, chicken
It is creamy and savory just a little sweet
There are different VARIATIONS below

3 cups shredded Cheddar cheese
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
3/4 cup milk
1 (4 ounce) package cream cheese, softened
2/3 cup sliced green onions, divided
1 teaspoon hot sauce
4 (15.25 ounce) cans Del Monte® Whole Kernel Corn, well drained

Optional Toppings: 1 1/2 cups croutons or crackers, finely crushed 4 strips
bacon, cooked and crumbled 1/2 cup diced red bell pepper

Preheat oven to 350 degrees F. Toss together Cheddar cheese, flour and pepper in
a medium bowl; set aside.
Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-
inch baking dish. Add corn and shredded cheese mixture; stir well to blend
evenly. Cover and bake 30 minutes.
Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, =
as desired. Bake 5 minutes longer.

TIP: To soften cream cheese, microwave on HIGH 30 seconds.
VARIATIONS: Prepare recipe as directed, except:
For Cheddar Corn & Ham Casserole, add 2 cups leftover chopped cooked ham with
corn in Step 2.
For Cheddar Corn & Green Chilies Casserole, add 1 can (4 oz.) fire-roasted diced
green chilies, drained, with corn in Step 2.
For Cheddar Corn Casserole for 6, reduce all ingredients by half and bake in an
8x8-inch baking dish.
Three cups shredded Cheddar cheese is about 12 ounces. One and half cups
croutons, finely crushed end up being about 3/4 cup.

Pecan Pie Cheesecake

This cheesecake is heaven on a plate, if you love cheesecake and pecan pie you have to make this

SERVES: 8-16

Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. sea salt

1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of sea salt

FOR THE PECAN PIE TOPPING-make shortly before serving
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
pinch of sea salt

How to make it:
Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Thursday, November 16, 2017

Pepper Steak

Pepper Steak is a good dish and pretty fast and easy to make, prep your vegetables first and cooking will go fast
Makes 4 servings

1 beef top round steak (1 lb.), thinly sliced
salt and pepper, garlic powder to taste
1/2 cup A.1. Sweet & Tangy Steak Sauce
1/4 cup soy sauce
2 cups beef broth
1-1/2 Tbsp. cornstarch
1 Tbsp. oil
1 onion sliced thin
1 green pepper, cut into strips
3/4 cup beef broth

How to make it:
Heat skillet up with the oil, add onions and cook till tender, then
add meat,  add seasonings and cook till meat is done.  Next
add beef broth and cornstarch and whisk till smooth.
Add pepper; cook till tender, bring to boil. Reduce heat; simmer a
few minutes.
Serve over rice.

Tuesday, November 7, 2017

Cheese Stuffed Meatloaf

This meatloaf is stuffed with cheese, it's oozy goozy filled goodness

this recipe feeds 2-4 people
what you need:
1 lb of ground beef
1/2 onion minced
2 cloves garlic minced
2 mushrooms chopped
1 tsp Italian Seasoning
1/4 cup bread crumbs
garlic powder, salt and pepper to season
1 egg
1 cup of mozzarella cheese shredded
1 small can of tomato sauce

How to make it:
Mix the beef, onion, garlic, breadcrumbs, seasonings together, then add egg and mix
last add the mushrooms mix in
spread the meat mixture out 1/2" thick then top with cheese and roll into a loaf sealing the sides and edges.
Top with 1/2 of tomato sauce, sprinkle with seasonings you like on top, I use Italian and Parsley Seasonings
Bake on foil covered pan 35-45 minutes at 375 degrees
Take out let rest 10 minutes then cut and serve

Sunday, October 29, 2017


I like being the crazy mad scientist for halloween dinners and parties and this recipe really makes a hit, and our guac is in high demand.

8 servings

What you need:
3 medium ripe avocados, peeled and cubed
1/4 cup finely chopped onion
3 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/8 teaspoon salt
Tortilla chips
Sour cream, refried black beans and ripe olives, optional

How to make it
In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt.
Spoon guacamole onto a platter; shape into a rectangle. Place chips near the top of the head. Decorate face as desired with sour cream, refried black beans and olives. Yield: 2 cups.

Deviled Eyeballs

For Halloween fun, I make deviled eggs and I turn them into Deviled Eyeballs
You can make these up and serve them for your Halloween Parties too
They get gobbled up fast.

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 teaspoon McCormick® Mustard, Ground
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon seasoned salt
McCormick® Paprika

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Top with sliced green olives with the pimento in the center and place on each egg for eyeball pupil Sprinkle with paprika to finish
Refrigerate 1 hour or until ready to serve.

To hard cook eggs:  Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water.
Bring just to boil on medium-high heat.
Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. 


I made this soup for our family dinner this weekend, I cook up a Halloween fun dinner and to remember passed loved ones. this year I made this soup and it was a big hit, almost everyone loved it and said they would eat it again, and want a recipe. So here is the recipe that I use for this cheesy good spicy soup.
serves 6-8

2 tablespoons olive oil
1 large purple onion, diced
1 red bell pepper, diced
4 cups chicken broth
2 teaspoons cumin
10 ounces red enchilada sauce
1 – 14.5 ounce can fire roasted diced tomatoes
1 can black beans rinsed and drained
1 – 4 ounce can diced green chiles
8 ounces cream cheese, cut into 1 inch cubes
1 cup Shredded Mexican Cheese, additional for garnish
2 cups shredded cooked chicken
3 Tablespoons chopped cilantro, reserve some for garnish
Salt and pepper to taste
3 green onions, chopped, reserve some for garnish

Chopped green onion
Chopped cilantro
Diced red onion
Crushed Tortilla chips
Diced avocado
Shredded Mexican or Cheddar Cheese
Plain Greek yogurt or sour scream

Heat 2 tablespoons olive oil in a large soup pot over medium high heat.
Add in chopped purple onion and red bell peppers and cook until peppers are softened and onions translucent.
Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
Reduce heat to low. Add in cubed cream cheese and Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts into the soup, be patient this take a little bit.
Season to taste with salt and pepper.
Garnish with chopped green onions, additional  Shredded Mexican Cheese, a dollop of sour cream, or what you like best

Hot Dog Mummies

8 hot dogs or sausages your choice
1 roll of crescent rolls or ready-rolled puff pastry
mustard for eyes

how to make them:
Preheat the oven to 350 degrees
Form a flat retangle out of 2 triangles of crescent rolls then slice each retangle into thin strips with a knife.
Wrap four pieces of pastry around each frankfurter leaving space for the face. About 1" from one end of each frankfurter, separate “bandages” so the frankfurter shows through for the “face”. Put on a baking tray.
Bake for 15 to 17 minutes until light golden brown. Then use mustard or ketchup for the eyes.
Dip in ketchup if you like, kids like these

Mine got ate up before I remembered the picture with the mustard eyes LOL

Monday, October 23, 2017


Comfort foods just make you feel better no matter what is wrong, no matter what time of day or month. Here is a simple easy recipe for good old chicken soup.

Ingredients you need:
2 sweet onions chopped
2 Tbs Parsley
1 tsp thyme
1 tsp minced garlic
5 carrots, chopped
3 celery stalks chopped
2 quarts chicken stock
1 can peas drained
lg bag wide egg noodles
1 lg chicken cut up
sea salt and pepper to taste

How to make it:
Boil your chicken, remove bones and add the meat back in the broth,(skim the broth if needed)
add all the veggies, spices
Pour in the chicken stock and bring to a boil, cook until veggies are tender, I like to simmer my soup slow at this point for at least an hour, watch it so not too much broth boils away, if needed add some more broth or a little water will work.
Shortly before ready to serve Add the noodles and simmer for 10 minutes until tender. season with salt and pepper.

Chicken Bacon Alfredo

This dish is loaded with good things, chicken , bacon, alfredo sauce

Ingredients you need:
4 boneless, skinless, chicken breasts or thighs.
4 strips of bacon cooked and crumbled
 pasta twists, cooked and drained
 4 green onions, chopped
 1 medium tomato, wedged, OR several grape or cherry tomatoes, halved
1 Zucchini squash diced
2 cloves minced garlic
 1 jar roasted garlic and parmesan alfredo sauce(Or make my homemade recipe)

Seasonings to add onion powder, garlic powder, parsley, and a dash of salt and pepper

How to make it:
Cut the chicken into bite sized pieces and saute in a little bit of butter or olive oil in large skillet until almost done, add bacon and cook, drain and crumble Add zucchini and garlic and cook until they are to your desired tenderness ( I like mine crunchy). Add cooked pasta, mix. Add sauce, and mix into other ingredients, simmer until bubbly. That only takes a couple of minutes.  

Fast easy dinner with the ready made sauce, I get the kind that has less preservatives and no high frutose
You can also make a homemade sauce pretty quick and easy just a few more minutes.
Serve with a salad, bread or just a nice dessert.

Sunday, October 8, 2017

Tater Tot Taco Pie

Try my tater tot taco pie top it with the ingredients you like most, use my recipe for the base and add the toppings you like, change it up for parties and family get togethers too
1 32- ounce bag frozen tater tots (thawed)
1 egg
2 tablespoons all-purpose flour
4 tablespoons olive oil (divided)
1 pound ground beef
1/2 onion (peeled, small dice)
2 cloves garlic (peeled, minced)
1 tablespoon chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper (to taste)

1 small white onion (very finely diced)
1/2 red bell pepper (top removed, seeded, finely minced)
2-3 jalapenos (stems removed, seeded, minced)
1 cup heavy cream or milk
1 pound yellow American cheese (shredded)
8 ounces pepper jack cheese (shredded)
1 cup iceberg lettuce (shredded)
1 tomato (diced)
1/4 cup pickled jalapeno slices
1/4 cup cilantro
1/2 cup sour cream
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400ºF.
Heat a large cast iron skillet over high heat. While pan is being preheated,
lightly pulse tater tots in food processor about three times, or until just
barely broken up. Remove tater tots to a large bowl and stir in flour and egg,
mixing until fully incorporated. Season with a little salt and pepper

Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled
tater tot mixture evenly into the pan using a rubber spatula, creating a crust
that comes about an inch up the side of the pan. Bake in the oven for 20
minutes, or until the crust is crispy and golden. Set aside.

Heat a saute pan over medium-high heat and warm 1 tablespoon of olive oil. Brown
the ground beef, breaking it up with a wooden spoon as it cooks, about 7-8
minutes. Add the onion and garlic during the last 5 minutes of cooking and cook
until just tender. Drain fat from meat, if necessary.

In the pan with the beef, add the chili powder and cumin, stirring to fully
incorporate spice mixture. Cook until the spices are incorporated,
about 2 minutes. Remove from heat and set aside until ready to top with your
favorite toppings on the crust.

For the Spicy Queso Dip: In a medium saucepan over medium heat, warm 1
tablespoon of olive oil. Add the onion, jalapeno, and a can of rotel,
cooking until very soft, about 5-6 minutes. Add the cream or milk and
bring to a simmer on low so it doesn't burn Add the cheese, stirring continuously, until it has melted,
about 3-4 minutes.

To Assemble:
Spread the ground beef mixture on top of the cooked tater tot crust. Ladle the
queso on top of the ground beef, then top with the lettuce, tomato, and
jalapenos, black olives or how you like.
Garnish with the sour cream and cilantro. Cut into wedges and serve
Make it how you like it and enjoy!

Saturday, October 7, 2017

Teriyaki Chicken Satay

This is my chicken teriyaki with Peanut Sauce Satay, you can cut your chicken in strips or use boneless chicken thighs without slicing and grill them up, which ever way you like to do it, it is really delicious, juicy and tender.

What you need:
1/2 cup milk(any kind you like, try coconut)
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips
Chicken Breasts or Thighs-- Boneless Skinless

For the sauce:
1 tb olive oil
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
dash of hot sauce

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

How to make it:
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown
sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the
chicken, cover, and marinate for at least 2 hours.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken
stock, and 1/4 cup brown sugar, add hot sauce last; to a simmer in a saucepan over medium-high heat.
Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove
from heat and stir in lime juice and soy sauce; season to taste with salt.
Preheat a grill for medium-high heat.
Cook chicken on grill whole or
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or
until cooked through. Serve with warm peanut sauce.

Tuesday, October 3, 2017

Scalloped Potatoes

Scalloped Potatoes are a family favorite here and I bet they will be at your house too.

6 servings

3 pounds potatoes, thinly sliced
1/2 onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground pepper to taste
3 cups whole milk, or as needed


Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Spread about 1/3 of the potato slices into the bottom of the prepared baking
dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over
the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the
entire layer with salt and pepper. Repeat layering twice more.
Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in
the baking dish so the top of the liquid is level with the final layer of
Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Roasted Garlic

So good and good for you, trust me, if you are catching a cold, a bug, make this and eat it.

You need a whole garlic for each person
olive oil

How to make it:
Cut the top off the garlic just at the top of bulb, cut the base off evenly and peel most of the skin off the garlic, but leave the final layer.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed

BBQ Chicken Tenders

BBQ Chicken Tenders
Servings: 6

This is a really amazing easy recipe and the good part is you can use so many different kinds of BBQ sauce, so experiment or make two different kinds for family

What you Need:

2 boneless, skinless chicken breast
2 cup seasoned bread crumbs
2 cup BBQ sauce(so many choices)

How to make this:

Preheat oven to 375°F (190°C).
Slice the chicken into even strips. I did about 1/2 inch thick slices. Season with a little pepper, garlic powder, onion powder

Dip the chicken strips into the BBQ sauce, then coat them in the bread

Place the chicken on a parchment paper-lined baking sheet and bake for 15-20

Brush the remaining BBQ sauce evenly on both sides of the chicken strips and
bake for another 10 minutes.

Serve up with your favorite sides

Tuesday, September 26, 2017

Hot Bubbly Cheese Dip

Hot bubbly dip is amazing, gooey, cheesy and best of all you can add different add ins that you like
So try it, it's fast to make

What you need:
8 oz package cream cheese
2 c grated cheddar cheese or grated jalapeño jack
1 c mayonaise
1 small purple onion, diced (or chopped green onions)
there are other ingredients you can use just use your imagination and get creative

How to make it:
Preheat oven at 350 degrees
Place all ingredients in a shallow baking dish (a 9" square pan or round quiche pan works)
Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
Stir until mixed
Bake at 350 for 20 minutes or until lightly browned.
Serve with Wheat Thins or other crackers or bread sticks for dipping

Friday, September 22, 2017

Apple Cinnamon Crispy Roll Pie

This Apple Pie Dessert is warm, full of flavor, with the best of cinnamon crispy rounds and pie flavors together in one pan.

Makes a 10 x 15 pan full recipe

For the dough:
5 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
4 sticks unsalted butter, cubed and chilled
1 1/2 cups ice water

For the cinnamon swirls:
4 tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon

For the filling:
4 pounds Granny Smith, or Gala apples, chopped into inch-sized pieces
2 tsp Lemon Juice
1/2 cup sugar
1 teaspoon vanilla
3 tablespoons cornstarch
1 1/2 teaspoon Pumpkin pie Seasoning(I make my own)
1/2 teaspoon salt

For the pie:
1 large egg, gently beaten
1/4 cup extra fine sugar

How to make it::

Make the pie dough: In a food processor fitted with the dough attachment, pulse
flour, sugar and salt until combined. Add butter and pulse until pea-sized
clumps are formed, approximately 6 times. Pulse in water until dough comes
together. This will go quick, don't overmix
Divide into 2 even balls, and refrigerate for at least an hour.

Make the cinnamon Crisps: In a medium-size bowl, mix butter, brown sugar and
cinnamon until combined. Set aside.
Roll out one chilled dough ball on a floured parchment sheet to approximately 12
by 16 inches. Spread butter mixture evenly across dough in a thin layer.
Starting from the bottom of the rectangle, roll up into a log. Cut approximately
60 circles out of the log and refrigerate until ready to top the pie. These are what my Grandma used to make out of leftover pie dough, if you never had these, they are a treat all on their own.

Make the pie filling: In a large bowl, combine apples, lemon zest and juice, sugar, vanilla, cornstarch, pumpkin pie spice and salt. Set aside.

Assemble the pie: Preheat oven to 425 degrees.
Roll out the other dough portion onto a 10 1/2 by 15 1/2-inch baking sheet
coated with flour. Fold dough around the edges of the baking sheet. Poke with a
fork to ensure even baking. Chill the dough for 20 minutes.
Fill the chilled dough with the apple mixture. Spread evenly. Top apples with
cinnamon circles, just barely overlapping and covering the entire top of the

Gently brush the tops of the cinnamon circles with egg wash and sprinkle
with turbinado sugar.

Bake pie for 10 to 15 minutes until top is golden. Turn the oven down to 350
degrees, and bake until apples begin to bubble underneath the circles,
approximately 45 more minutes. Remove from oven, and let cool slightly before
Pie will keep up to 5 days covered, but is best served fresh baked and warm.

Wednesday, September 20, 2017

Smashed Baked Potatoes

What's better than a baked stuffed potato? A Smashed baked Potato...WHY because when you smash them down you can add more toppings that stay on top. That's what makes these so good

What you need:
large baking potatoes 1 per person
cheese toppings that you like
sour cream
ranch dressing mix
bacon bits or cooked crumbled bacon
chives or chopped scallions

How to make them:
FIRST bake your pototes or boil just till tender
Let cool a little, get out your toppings so they aren't so cold out of fridge
Once potatoes are cool down so you can handle them, slice each in half and smash down a bit to flatten each half. Place on cookie sheets and top with cheeses, and bake in 350 degree oven about 15-20 minutes till cheese melts and is bubbly.
Remove from oven and top with bacon bits, onions, sour cream, ranch and what other toppings you might like.
There are so many ideas here you can come up with
like salsa smashed baked potatoes, salsa verde smashed baked potatoes, chili smashed baked potatoes or what's your idea?
Enjoy good food

Monday, September 18, 2017

Cajun Grilled Jumbo Shrimp

These jumbo shrimp were so good and so big, and very easy to cook
You can use smaller shrimp if you can't find jumbo gulf shrimp but remember to cook less time.

what you need:
1/2-1 lb of shrimp per person, depending on how well you like shrimp and size
cajun seasoning
salt pepper
olive oil drizzle

how to make the shrimp
Peel shrimp and devein then rinse in cold water
drain or pat dry with paper towels
drizzle a little olive oil over shrimp then season with paprika, salt, pepper and cajun seasoing
put on skewers, if using wooden ones, remember to wet skewers prior to using at least 15-20 minutes soaking is good
Place on hot grill and cook for 2-3 minutes per side turn and cook a couple more minutes, not too long or they get tough.
Serve with any sides you like, we had grilled asparagus too.
so easy and people love shrimp

Sunday, September 17, 2017

Foolproof Chocolate Fudge

Foolproof Chocolate Fudge
This is the easiest and most divine fudge you'll ever make and you can come up with so many flavors if you just think about it. What I made today is part sweet chocolate, part butterscotch and part white chocolate, with a touch of finely chopped nuts. Ready in no time.

Yield: about 2 pounds
Prep Time: 10 Minutes
Cook Time: 5 Minutes

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract

LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

1 cup milk chocolate, 1 cup butterscotch chips, 1 cup white chocolate chips added about 1/2 cup finely chopped nuts and  follow recipe; walla, oh melt in your mouth fudge.

Chicken Empanadas

Chicken Empanadas are a Pot Pie in Hand Pie and you will need to make these up, even double the recipe because they are going to be a hit in your house

For the Dough:
3 cups all-purpose flour
1 stick cold butter, cut into small dice
1 teaspoon salt
1 rounded tablespoon super-fine sugar
2 large eggs, beaten plus additional egg wash for baking empanadas
1 to 2 tablespoons icy water

For the Poached Chicken Breast:
1 small, bone-in skin-on chicken breast
A few peppercorns
1 bay leaf
4 garlic cloves minced
1 small onion, halved
Herb bundle with parsley and thyme
2 cups chicken stock

For the Filling:
3 tablespoons butter
2 ribs celery with leafy tops, chopped
4 cups mixed frozen veggies
1 leek, chopped, whites and light green
Salt and pepper
3 tablespoons flour
2 tablespoons fresh tarragon, chopped
A small handful frozen peas

How to make them:
For the dough, pulse-process flour, butter, salt and sugar in food processor. While pulsing the machine stream in eggs and just enough water for the dough to come together. Turn dough out onto a floured work surface, knead a couple of times then wrap in plastic. Chill 1 hour.

Place chicken in a large cooking pot with salt, peppercorns, bay, onion, garlic, herbs, stock and enough cold water to cover. Poach at a low simmer until cooked through, 20 minutes. Remove from heat and let cool in the poaching liquid. Remove skin and pull the meat from the bones; discard carcass and strain the stock.

Preheat oven to 375°F.

Heat a sauté pan over medium heat and melt butter. Cook celery, onions, a clove of garlic, minced, mixed veggies until tender, season with salt and pepper. Add flour and stir to combine, add 1 1/2 cups poaching liquid and thicken. Add tarragon, pulled chicken meat and peas, and heat through; let thicken a bit more. Make sure this is nice and thick and creamy Remove pan from heat and let cool.

Roll out pastry and cut into 6 rectangles that are 6x8 inches in diameter. Place filling on a triangle-shaped half of each square and press edges; arrange turnovers on a baking sheet sprayed with olive oil.  Brush turnovers with egg wash and bake to golden and hot through.

Serve with a salad if you like.

Saturday, September 9, 2017


The crunch on these oven pickles is really good, make sure to dry pickles before beginning to make them for that crispness. Save calories too

What you need:
1 c. Sliced pickles
1 c. panko bread crumbs
2 tbsp. melted butter
4 tbsp. finely chopped fresh dill
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1/2 c. all-purpose flour
2 large eggs, lightly beaten
Ranch dressing, for dipping

How to make them:
Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
Serve warm with ranch dressing.

Friday, August 25, 2017

Ground Beef Swedish Meatballs

These meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!

Serves: 4-6

What you need:
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste

How to make it:

In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Saturday, August 12, 2017

Fried Green Tomatoes Corn Meal Style

Here's another way to make fried green tomatoes, really tasty, with some corn meal you have to try these. Enjoy Good Food

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Friday, July 14, 2017

Chinese Chicken Bok Choy and Veggies over Rice

Hello again Happy hot summer days of July, here is a really quick easy and super good Chinese Chicken with Bok Choy and veggies dish served over rice, you pick the veggies but do try bok choy, it's a fresh, crispy good tasting vegetable that you just have to try and enjoy, it has smooth white with dark green leafy sprigs all in one long spear, so get some and get cooking!

what you need:
1⁄2 cup chicken broth
3 tablespoons light soy sauce
1 tablespoon white wine
1 tablespoon honey
1 teaspoon cornstarch (dissolved in 1 T. cold water)
1⁄2 teaspoon rice vinegar, unseasoned
1⁄2 teaspoon sesame oil
1⁄2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1⁄2 onion, diced or sliced
3⁄4 lb button mushroom, thickly sliced
3⁄4 lb boneless skinless chicken breast, cut into 2 inch pieces
salt and pepper
1 tsp 5 spice
4 leaves bok choy, thickly sliced crosswise
1⁄2 bell pepper, cut into 3/4 inch pieces
2 cups frozen veggies (your choice)
2 tablespoons fresh ginger, finely chopped
6 garlic cloves, minced

Serves 5-6

In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
In a large skillet, heat 2TB. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
Add another 2TB. oil to the skillet and season chicken with salt and pepper and 5 spice; add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
Add 1TB. oil to the skillet and add the bok choy and green pepper pieces, then add your choice of frozen veggies to this, this will serve 5-6 Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.

Sunday, July 9, 2017

Mexican Corn Salad

This is a quick easy Summer Salad to make, it's great to take for outdoor gatherings and it's darn good

What you need:
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cups fresh corn kernels
1 cup thinly sliced radishes
1 cup cherry tomato halves
1/3 to 1/2 cup crumbled Feta cheese

How to Make It
Combine first 4 ingredients; whisk in olive oil.
Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; and feta just before serving.

Saturday, July 8, 2017


Buttery Garlic Lime Salmon with Asparagus in Foil is so easy to make with simple ingredients. The flavor makes this salmon absolutely incredible and it comes out the oven perfectly tender and flaky
You could also grill this, it turns out amazing!

Serves: 6-8
what you need:
2 pounds salmon
1 pound asparagus(save the ends for soup later)
salt and pepper (I like to use coarse)
dash of garlic powder
4 tablespoons butter
2 cloves garlic, minced
juice of one lime
zest of one lime
one lime, sliced (optional)
fresh springs of cilantro
chopped parsley
chives or sliced green onions for garnish

How to make it:
Preheat oven to 375 degrees. Line a large baking sheet with foil. Lay salmon on top of the foil with asparagus on both sides of fish. Salt and pepper.and a little garlic powder is nice.
In a small bowl melt the butter. Add the garlic, lime juice and zest. Pour on top of the salmon. Top with cilantro and the fresh parsley and bring all of the sides up on the foil and seal the salmon.
Bake for 15-20 minutes and open the foil. Broil for 2-3 minutes to give the top of the salmon a crisp brown edge. Garnish with chives or green onions sliced and serve. I also served this with salad and fresh homemade dressing, check my blog for recipes.

Thursday, July 6, 2017

Creamy Parmesan Mushroom Carbonara Chicken

This chicken dish is so creamy and rich, you know it's going to be the best chicken dish you will want to make often. The bacon and mushrooms puts this dish over the top

First off get your water ready for pasta or rice, don't forget like I often do ;)

For The Chicken:
2 large boneless and skinless chicken breasts , filet if thick
2 heaping tablespoons flour (all purpose or plain)
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper

For The Sauce:
1 tablespoon olive oil
2 teaspoons butter (or sub with oil)
2 slices of bacon, trimmed of fat and cut into strips
1 small onion , chopped
6 large cloves garlic , minced or finely chopped
8 oz fresh sliced mushrooms
1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
1/2 cup finely grated fresh Parmesan cheese
1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water(may not need this)


Season the chicken with salt and pepper. In a shallow bowl, combine the
flour and parmesan cheese. Dip seasoned chicken in the flour mixture;
shake off excess and set aside.
Heat the oil and butter in a large non stick pan or well-seasoned cast
iron skillet over medium-high heat until butter has melted and pan is
Fry the chicken until golden on each side, cooked through and no
longer pink (about 4-5 minutes per side, depending on the thickness of
your chicken). Transfer onto a plate.
Add the bacon strips to the pan and fry until crispy. Drain off some
excess fat, keeping about 1 teaspoons worth in the pan. Add the onion
and garlic and fry until onion is transparent (about 1 minute). Next add mushrooms
cook till tender
Reduce heat to low heat, and add the half and half (or cream). Bring the sauce
to a gentle simmer; season with a little salt and pepper to your taste.
Add in the parmesan cheese, and allow the sauce to simmer until the
parmesan cheese has melted slightly.
 (If the sauce is too runny for your Tastes, add the cornstarch/water mixture
into the center of the pan and mix through fast to combine into the sauce.*
Mine was thick without this- It will begin to thicken immediately).
Add the chicken back into the pan to serve.
Serve with noodles, your favourite pasta, or rice.
Recipe Notes
*If you don't have half and half, make your
own with 3/4 cup full fat milk and 3/4 cup reduced fat cream. Substitute
half and half with full fat cream, reduced fat cream, or evaporated

I have found several recipes for similar and here are some tips from them
Dredging the chicken in flour is optional. For a LOW CARB version,
dredge chicken in parmesan cheese before searing, leaving out the flour.
Alternatively, coat with an almond flour/parmesan cheese mixture, using
the same measurements in the recipe.
For a LOW CALORIE + LOW CARB version, sear the chicken without coating.

Skillet BEEF Vegatable Ramen

This dish is simple to make and very tasty, the kids will like it with the noodles

Servings: 4
What you Need:
1/4 cup + 2 tablespoons olive oil separated
3 teaspoons minced garlic
2 tablespoons red wine vinegar
1/4 cup honey
1/2 cup + 2 tablespoons low sodium soy sauce separated
1 tablespoon Italian flat leaf parsley
3/4 pound flank steak
3 tablespoons cornstarch
2 tablespoons sesame oil
1 TB cup brown sugar(optional)
1/2 teaspoon grated ginger
1 cup beef broth*
1/4 cup oyster sauce
4 cups frozen vegetables (you can use any kind you like)
2 packages (3 ounces each) beef ramen noodles
Salt and pepper
Optional: green onions, red pepper flakes, sesame seeds

Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.Whisk together and pour over the flank steak in the bag.
Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Turn the steak in the bag halfway through the marinating time.

Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water. Set aside
Remove the flank steak and drain off any remaining marinade(Save you will use this to cook meat) Toss the steak to coat with the cornstarch.
In a large skillet over high heat, add in 2 tablespoon of the remaining oil. Heat until the oil is shimmering and then add in beef so it can be in a single layer.
Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.

In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
Bring the mixture to a boil. Once boiling, top the mixture evenly with the veggies (don't stir in). Cover the pot with a lid and reduce the heat to low.
Allow to steam until crisp tender about 3 minutes or to desired tenderness.
Remove the lid, add in the cooked pasta and cooked meat.
Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
Enjoy immediately.
Recipe Notes
*You can make your own "beef broth" by using the seasoning packets from the Ramen noodles. **Not packed -- add slowly. I've gotten a few comments about it being too sweet (I like beef and broccoli sweet!) so add the sugar slowly and to taste preference.

Sunday, July 2, 2017

Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes is the fast and easy way to have Philly Cheese Steaks and oh so good while not breaking a budget.

1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms minced
salt and pepper and garlic powder to season
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices, chopped(or your favorite cheese)
6 large hamburger buns

How to make it:

Add the ground beef to a large cast iron skillet and brown until a deep brown crust
appears before breaking the beef apart.
Stir the ground beef and brown until well cooked and brown
Remove the beef (you can leave the fat) and add the butter and the
onions and bell peppers and mushrooms cook all until tender and golden
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan add seasonings
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef
broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy but thickens slightly, 3-5 minutes.
Turn off the heat, add in the cheese to melt or top sandwiches with cheese your choice
Served on toasted buns

Friday, June 23, 2017

Better Fried Chicken

Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying

In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a bowl mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bowl, coat on both sides. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Thursday, June 22, 2017


This is a good casserole to make, people really like it, so you may want to make double recipe. Take this to your next party it will win over the crowd. I make mine a little spicier you can make changes to spice and peppers
Makes 5-6 servings

what you need:
2 lbs. lean ground beef
1 medium onion, diced
2-3 cloves garlic minced
1/2 cup bell pepper, diced seeds removed
1/2 cup anaheim pepper diced seeds removed
1 jalapeno diced and seeds removed(optional)
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/2 cup of can milk or regular milk can be used
1/4 tsp garlic powder
1/2 tsp taco seasoning mix(homemade) I have a recipe on my blog
2 1/2 cups mixture of mexican cheeses and cheddar cheese, shredded (I use a mexican mix of cheese)
10 corn tortillas

How to make it:
Preheat oven to 350 degrees. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
Now In a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, milk, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Cut each tortilla into pieces and dip a few pieces into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place 1/2 the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 1/2 of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes

Monday, June 19, 2017

Teriyaki Steak Rolls

Inexpensive steak cuts are good for this, the marinade will tenderize the meat, also a little pounding helps as well. You can substitute other veggies with this

Servings: 8
1 pound skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving

How to make it:
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.

Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
 Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about one minute longer and remove from heat. Top with sesame seeds.(optional)

Sunday, June 18, 2017

Hoisin Chicken Stir-Fry

 This is a easy delicious dish; For this recipe you can use many different kinds of veggies, so get creative

What you need:
3 Tbs. vegetable or peanut oil
1 medium onion, cut in half and sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and freshly ground black pepper
6 oz. snow peas, trimmed
Crushed red chile flakes
1 to 2 tsp. minced fresh ginger (or 1 tsp ginger spice)
1/3 cup hoisin sauce (recipe link below)
2 Tbs. water
1/3 cup dry-roasted peanuts or cashews(optional)

How to make it:
Heat 2 Tbs. of the oil in a large skillet over medium high heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet; set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.

Recipe for my Hoisin sauce here

Sunday, June 11, 2017

Magic Custard Cake

This cake is so delicious it's just magic how good it turns out. It's fun to make and watch how it comes out of the oven.

what you need:
1/2 cup unsalted butter
2 cups milk
4 eggs, separated
4 drops white vinegar
1 1/2 cups powdered sugar
1 tablespoon water
1 cup flour
1 teaspoon vanilla extract
more powdered sugar for the top

Preheat oven to 325 F and lightly butter an 8×8-inch baking dish.

How to make it:
Melt the butter and set it aside to cool. Heat the milk to lukewarm and set aside.
In a medium bowl, beat the egg whites and vinegar until stiff peaks form and set aside.
In a large bowl, beat the egg yolks and sugar until the mixture is pale yellow and falls in a ribbon from the beater. Add in the melted butter and water and beat until fully incorporated, about 2 minutes.
Mix the flour into the egg yolk mixture until fully incorporated. Slowly mix in the milk 1/2 cup at a time by had with a spatula. Mix in the vanilla.
Fold in 1/3 of the eggs whites until mostly incorporated, and repeat with the remaining 2/3, 1/3 at a time. Mix gently, without deflating the egg yolks, until fully incorporated and there are no more big lumps.

Pour the batter into the prepared pan. Bake 45-60 minutes or until the top is golden. I took mine out at 45 minutes and I think it was a tiny bit overdone, but I’m pretty sure the heating mechanism in there is pretty much uncontrolled. Give the cake a gentle shake, it will still jiggle slightly when it’s done. Allow the cake to cool completely before cutting. You can put it in the fridge to expedite the cooling. Dust with powdered sugar before serving. The cake will last for a few days in the fridge, but let it come to room temperature before serving.

Friday, June 9, 2017

Strawberry Avocado Chef Salad

Serves 6-8  
An amazingly tasty chef's salad loaded with good healthy ingredients,bold flavors and pretty colors. Perfect for lunch or dinner.

1 lettuce your choice, stemmed and diced(I used bagged spring salad)
1/2 cucumber, diced
6 hard-boiled eggs, diced
1 pint strawberries, hulled and sliced
1 1/2 cups Seasoned Croutons(optional)
1 1/2 cups diced turkey and/or ham or chicken
2 avocados, pitted, peeled and diced

Creamy Cilantro-Green Onion Ranch Dressing
Juice of 1 lemon
1 bunch green onions, diced
1 bunch cilantro
4 oz Challenge Cream Cheese
1-2 tsp sugar
2TB  lime juice
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Place lettuce in a large, shallow dish.
Arrange cucumber, eggs, strawberries, croutons, turkey and ham, and diced avocados in strips across the top of the romaine. Drizzle avocados with lemon juice.
In a blender or mini food processor, blend together all dressing ingredients, puree until creamy.

Drizzle dressing over salad just before serving. If desired, garnish with fresh chopped cilantro.