07 April, 2014


1 large head of cauliflower cut into bite size pieces 
 6-8 strips of bacon cooked and crumbled 
 6 Tb. chopped chives
1/2 c. mayonnaise
1/2 c. sour cream
2 c. shredded cheese
8 oz. sliced mushrooms

Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 1/2 of chives, 1 c. of cheese, mushrooms and cauliflower. Mix well. Place in baking dish and cover with remaining 1 c. of cheese and rest of bacon crumbles. Bake for 15-20 minutes, until cheese is melted. Top with remaining chives and serve.

01 April, 2014


10 oz. package frozen cauliflower florets ( I used a half a head of fresh cauliflower, steamed. )
1/2 c. chopped onion
2 T. flour
2 tsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. lemon rind
2 T. minced green onions
3/4 c. thawed, shredded hash browns
1/2 c. shredded cheddar cheese
2 lg. beaten eggs
Mash cauliflower. Add all other ingredients. Form into 8 patties.
Add 2 tsp. olive oil to a large skillet over medium-high heat.
Cook patties for 4 minutes on each side.
1/4 c. plain yogurt
2 T. mayonnaise
2 tsp. lemon juice
Mix well and serve with fritters.

01 September, 2013

COCONUT CAKE ( a recipe from the 40's )

2 c. sugar
2 c. flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
16 oz. crushed pineapple, undrained
Mix in bowl until blended with spoon.
Pour into greased 13x9 inch cake pan.
Bake at 350°F 35-40 minutes.

1/2 c. butter
1 c. sugar
3/4 c. evaporated milk
1 c. coconut
1 c. chopped nuts
1 tsp. vanilla
Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened.
Remove from heat and add remaining ingredients.
Pour over hot cake.
Eat warm or room temp. Refrigerate leftovers.

17 August, 2013


2 lg. skinless, boneless chicken breasts
Freeze partially to make slicing easier.
Slice into 1/4" slices.
Make up some seasoned flour: 1/2 c. flour, 1/2 tsp. salt, 1/2 tsp. black pepper
Dip chicken slices in 1/4 c. buttermilk, then dredge in seasoned flour.
Heat in large skillet 2 T. real butter and 1 T. olive oil. Saute chicken to golden brown
on both sides. Remove from skillet.
Add 2 c. sliced mushrooms (Can be button mushrooms, morels or baby portabellas.), 1/2 tsp. chopped thyme, 1 T. minced garlic and 1 T. additional olive oil.  When mushrooms start to brown, add 1 to 1 1/2c. white wine. This will deglaze the pan, Stir, scraping up all those bits from the bottom. Add chicken back to pan.
Simmer for 20 minutes.
Slowly add 1/2c. heavy cream, stirring constantly. Add 1/2 c. shredded asiago cheese. Stir to melt. You may want to add more or less cheese depending on your taste. If sauce is thin, simmer longer to reduce. Serve with rice or pasta. Garnish with fresh thyme.


  • 1/2 c. finely minced fresh garlic
  • 1 T. Kosher salt
  • 6 c. cider vinegar
  • 6 c. white sugar
  • 3/4 c. crushed red pepper flakes (less if your heat tolerance is lower)
Prepare 9 half-pint jars, seals and rings, and water bath canner.
Sprinkle salt over garlic in a glass bowl. Let set for 1 hour. Carefully drain liquid from garlic.
Stir in red pepper flakes.
Bring cider vinegar to a boil and add sugar all at once. Stir until dissolved. Bring to a boil. Lower heat to a slow, steady boil for 10 minutes. Remove from heat and add garlic mix.
Ladle into jars leaving 1/2" headspace.. Wipe rims with a paper towel dipped in cider vinegar. Position jars carefully into canner.  Bring to a boil. Add lid. Set timer for 15 minutes. When timer goes off, remove from heat and remove lid. Let stand for 5 full minutes. Carefully remove from canner to a towel. Check all lids for tightness. Let cool completely. Store for 3 weeks before sampling. Can be stored for a year.


1# ground beef
1 chopped onion

1 large bell pepper, diced
1 lg. can  diced tomatoes
1 can tomato soup (or tomato sauce)
1 can beef broth
1 c. Minute rice
1 T. sugar
1 tsp. garlic powder
salt & pepper, to taste
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture.
Add  diced tomatoes, broth, tomato soup or sauce and rice.
Then add sugar, garlic powder, salt & pepper. I don't use salt because there is already plenty in the canned items, but you may want to.
Cover and let soup simmer on low for about 30 minutes.


2 small tubes  buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup
1/3 C. brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans
1/4 C. chopped almonds
Spray a Bundt pan. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts. Put half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits and bake it for about 30 minutes.

15 August, 2013


2 sticks of butter
1 c. brown sugar
1  bag of pretzels
12 ounce bag of chocolate chips
Sea salt

Preheat the oven to 400.

Line cookie sheet with parchment paper. Cover with pretzels.
In a medium saucepan, melt the butter over medium-low heat. When it begins to bubble, add the brown sugar. Stirring occasionally, let the butter/sugar mixture brown. This should take about 3 minutes. Do NOT let it boil. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly.

Bake 5 minutes.
Remove from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for at least 1 hour. Break into pieces.

13 August, 2013


2 # chicken tenders 

 2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. milk
3 c. cheddar cheese, grated
1 tsp. dried parsley

1 can cream of chicken soup
2 tbsp. sour cream
2 tbsp. butter

Crush crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Sprinkle with the parsley.

09 August, 2013


White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c chopped pecans
Bake a white cake according to package directions, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla. Stir in chopped pecans and spread on cake.

05 August, 2013


1 stick melted butter
1 packet Ranch dressing mix
¼ c. grated Parmesan
1 tbsp. red pepper flakes
1 tsp. garlic powder
1 box Ritz crackers

Mix first 5 ingredients. Pour over Ritz.
Put Ritz crackers on a foil lined baking sheet.
Bake in 300 degree oven for 15 minutes.

Store in a tightly sealed container. I use a ZipLoc bag.


4 skinless, boneless chicken breast halves
2 T. butter
2  cans cream of chicken soup
1 onion, finely diced

1/2 c. chopped celery
1 T. chopped parsley
2 tubes refrigerated biscuits, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover chicken.
Cover crock pot, and cook for 5 to 6 hours on High. About 30 minutes before serving, tear or shred chicken into bite-size pieces. Put the torn biscuit dough in the slow cooker. Cover and cook until the dough is no longer raw in the center, about 30 minutes. I only used 1 tube of biscuits and cut into very small pieces. I also used chicken broth instead of water. I give it 5 stars*****.

24 July, 2013


1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.
At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. 
Store mix in plastic bags or mason jars.

19 July, 2013


4 c. shredded unpeeled zucchini-- I remove seeds
1/2 tsp. salt
2 eggs, lightly beaten
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese
1 c. shredded Monterey Jack cheese
1# ground beef or sausage
1/2 c. chopped onion
15 oz. can tomato sauce
1 tsp. Italian seasoning
1 bell pepper, chopped
1/2 c. sliced mushrooms
1/2 c. sliced black olives
Preheat an oven to 400 degrees F.
Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
Combine the zucchini, eggs, Parmesan, 1 c. mozzarella, and 1/2 c. Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
While the zucchini crust is baking, heat a large skillet and stir in the ground beef and onion. Cook and stir until crumbly. Drain. Stir in the tomato sauce and Italian seasoning.
Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

28 June, 2013


3/4 c. plain yogurt
2 T. grated onion
1 clove garlic, minced
1 T. lemon juice
1-1/2 tsp. curry powder
1/4 tsp. kosher salt
1/8 tsp ground cloves
1-1/2 Pounds turkey breast, cut into 1-inch chunks

Combine yogurt, onion, garlic, lemon juice, curry powder, salt and cloves in large bowl; mix well. Add turkey pieces; stir to coat. Refrigerate 20 minutes.
Spray cold grate of grill. Heat to medium heat.
If using wood skewers, soak in water at least 30 minutes before using to prevent them from burning. Thread turkey evenly onto 5 wood or metal skewers, leaving a small space between each piece.
Grill kabobs 25 minutes, turning once or twice. Serve with grilled veggies and rice or pasta.


  7  graham crackers, finely crushed
  1/4 c. powdered sugar
  6 tbsp. butter, melted
  4  Hershey bars
  12 large marshmallows
Preheat oven to 350°F.  Combine graham cracker crumbs, powdered sugar and butter in a bowl. Place a scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups.  Bake 4-5 minutes or until edges are bubbling
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half.  Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Cool. Carefully remove cups from pan. :
Break remaining candy bars and place in microwave on HIGH 1 minute or until melted, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Let cool. Can be stored in a tightly covered container.

27 June, 2013


Cookie dough on bottom
Oreo arranged in the middle
brownie batter poured over the top.
Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!

This is what it looks like. Peanut butter cookie on bottom--then Oreo--then brownie batter.  I think next time, I will use chocolate chip cookie dough in the bottom. Then press in some chopped pecans before the Oreo, followed by the brownie batter. And I will try paper liners in a cupcake pan, make them neater and easier to serve. And instead of the extra suicidal syrup over the top? Powdered sugar...


Two 12-oz bags frozen berries, any kind of fruit will work
1 box white cake mix (no pudding)
1 can of 7-up or sierra mist (can use diet)

Place frozen fruit in a 9x13 baking dish. Sprinkle dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir. This will give you a 'crust'.

Bake 350 for 45-50 min.


Preheat oven to 350'.
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, softened
1 c. of mayonnaise
4-6 jalapeno's, chopped and de-seeded.
1 c. of cheddar cheese, shredded
1/2 c. of mozzarella cheese, shredded
1/4 c. diced green onion
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish like a pie pan.
1 c. of crushed Ritz crackers
1/2 c. Parmesan cheese
1/2 stick of butter, melted
Sprinkle over dip.
Bake for 20-25 minutes or topping is golden brown. Serve with any kind of chips.

25 June, 2013


2-4 (6-inch) sub rolls, split in half lengthwise
1 1/4 c. cornflakes, crushed
1 onion, minced
1/2 c. milk
6 T ketchup or BBQ sauce, separated
1 T Worcestershire sauce
1 tsp. minced fresh thyme
1/2 tsp. garlic powder
1 large egg, lightly beaten
Salt and pepper
1 1/2# ground beef
2 c. shredded cheese

Adjust the oven rack to upper-middle position and heat oven to 450'.
Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.
Combine cornflakes, onion, milk, 4 T ketchup or BBQ sauce, Worcestershire sauce, thyme, garlic powder, egg, 1/2 tsp. salt, and 1 tsp. pepper in large bowl. Add meat and knead gently until well combined.
Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup or BBQ sauce and bake 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes.


2 sheets puff pastry
4 oz. cream cheese, softened
1/2 c. Nutella
For Egg Wash:
1 egg, beaten
1 Tbsp. water
For garnish:
Powdered sugar
Extra Nutella


1. Line two baking sheets with parchment paper. Preheat oven to 350-f degrees.
2. In a mixing bowl, combine cream cheese and Nutella. Mix with a handheld mixer for 1 minute, until thoroughly combined.
3. Roll out the puff pastry sheets on a lightly floured surface into a 12" by 12" square. Trim the uneven edges so you have a nice edge all around the puff pastry. Using a pizza cutter, cut each sheet into 6 equal squares.
4. Drop 1 Tbsp. of chocolate filling into the corner of each square of puff pastry. Make sure to leave enough space along the edges so they can be crimped shut. Fold the puff pastry dough over to form triangles. Lightly dab two of the four edges of each turnover with water before crimping them shut. Transfer the turnovers to the parchment lined baking sheets.
5. Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush each turnover with the egg wash.
6. Bake for about 20-25 minutes, or until golden brown. Allow to cool.
7. To garnish: Dust with powdered sugar. In a small bowl, warm Nutella in the microwave. Pour into a small Ziploc baggie and snip off a tiny corner. Drizzle each turnover with warm Nutella. Enjoy!


1 stick butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1 c. creamy peanut butter
1 large egg
1 tsp. vanilla extract
1-1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350°F.
Spray 24 mini muffin cups with cooking spray; set aside.
Beat together butter, sugar, and brown sugar until smooth.
Add peanut butter and mix just until blended.
Add egg and vanilla and mix well.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add flour mixture to wet mixture, just until blended.
Roll out your cookie dough into balls.  Place one ball into each of the 24 muffin cups.
Bake for 12-15 minutes, or until lightly golden.
After baking, use the end of a wooden spoon and press down the center of each cookie to make an indentation for the caramel.
Let cool completely.

1-1/4 c. caramels, unwrapped
1 Tbsp. water
2 Tbsp. milk
2 tsp. coarse salt

In a medium, microwavable bowl, microwave caramels and water uncovered on high for 1 minute.
Stir and continue to microwave in 15-second increments until caramels are melted and can be stirred smooth.
Stir in milk.
Fill each cookie cup with about 1 tablespoon of melted caramel.
Sprinkle with salt and let stand until set.

22 June, 2013


1 1/2 c. Bisquick
1 tsp. onion powder
1 tsp. garlic salt
1/2 tsp. dried dill weed
1/2 tsp. parsley flakes
1/2 tsp. dried basil leaves
1/2 tsp. pepper
2 eggs
1/2 c. ranch dressing
3 small zucchini, cut into 1/4-inch-thick spears
Vegetable oil for frying
 ranch dressing for dipping
1. In shallow bowl, stir together Bisquick, onion powder, garlic salt, dill, parsley, basil and pepper. In another bowl, beat eggs with fork or whisk. Whisk eggs and ranch dressing together.
2. In deep fryer or heavy 3-quart saucepan, heat 2 cups oil to 350°F. Working in small batches, dip zucchini spears into Bisquick, then into eggs and back into Bisquick. Fry in hot oil until golden brown on both sides. Drain on paper towels.
3. Serve fried zucchini strips hot with ranch dressing for dipping.


Today is National Onion Ring Day, so I thought I'd share a sinfully delicious onion ring recipe.
1 lg. onion
I cut this into kind of thick rings.
Wrap each ring with a slice of bacon. You can even use turkey bacon if you want, but why would you? Put them on a baking sheet and freeze for at least an hour. 
Remove from freezer and dredge through this mix:
3 c. bread crumbs
3/4 c. flour
1/3 c. corn meal
1 T. garlic powder
1 T. black pepper
1/4 tsp. salt

Beat 1 egg with 1 c. ranch dressing.
Dip dredged rings through this and again through the crumb mix, making sure the rings are completely covered. You can gently press flour mix to any bare spots.
Heat oil to 375'-400'. Fry rings for 3-4 minutes on each side. Remove to paper-towel-lined baking sheet. Serve with BBQ sauce or additional ranch dressing.

Bacon Cheddar Pancake Bites

1 c. Bisquick
1/2 c. milk
1/4 c. maple syrup
1 egg
4 bacon slices, crisply cooked, crumbled
1/4 c. shredded Cheddar cheese

Additional maple syrup
Powdered sugar

1 Heat oven to 350°F. Lightly spray mini muffin pan.
2 In large bowl, stir together Bisquick, milk, maple syrup and egg. Add bacon and cheese; stir just until combined. A few lumps may remain.
3 Pour batter evenly into mini muffin cups, filling nearly to the top.
4 Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
5 Serve pancake bites warm, drizzled with maple syrup or sprinkled with powdered sugar.

18 June, 2013


1# loaf thinly sliced white bread, crusts removed
8 oz. cream cheese, softened
3/4 c. confectioners sugar
1 c. sugar
1-1/2 tsp. cinnamon
3/4 c. butter, melted

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tbsp. of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.

17 June, 2013


Place 15 saltines in a blender and process on high speed until powdered. Add 1 cup dry minced parsley flakes, 1/2 cup dry minced onion and 2 tablespoons dry dill weed. Blend again until powdered. Dump into a bowl. Stir in 1/4 cup onion salt, 1/4 cup garlic salt, 1/4 cup onion powder and 1/4 cup garlic powder. Store in container with tight-fitting lid for up to one year.

To use: Mix 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk.


1  can prepared pizza crust
1 tbsp. butter, melted
1/2 c. shredded provolone or mozzarella cheese
1 tbsp. Parmesan cheese
1 tbsp. dried basil
1/4 tsp. garlic salt
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.


3 c. shredded cooked chicken
1/4 to 1/2 c. hot sauce
small block cream cheese, softened
1 3/4 c. shredded cheddar cheese
1/4 c.up chopped green onions
1 c. flour
4 eggs, lightly beaten
3 – 4 c. corn flakes cereal, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll about a tablespoon of mixture into a ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Put flour in a shallow dish.
In a second shallow dish, put eggs.
In a third shallow dish, put cornflakes.
Dip each chicken ball first into the flour, then the egg and ending with the corn flakes. Place on the prepared baking sheet. Bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
If freezing, place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

12 June, 2013

OMG!!! BLT Dip

1-1/2# bacon, fried, drained, crumbled, and divided
2 c. shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 c. sour cream
1/4 c. mayonnaise
1 c. shredded cheddar cheese
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1 tbsp. mustard
2 c. chopped seeded tomatoes
1-1/2 c. shredded iceberg lettuce
pepper an salt to taste

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish.
Set aside 3/4 c. crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

05 June, 2013

The Angry Chef’s Garlicky Lemon-Pepper Chicken

6 chicken breasts (about 4 1/2 lbs)
2 c. flour
1 lemon, juice and peel
1 clove garlic
3 1/2 Tbsp.minced garlic
olive oil
onion powder
garlic salt
white pepper
black pepper
dried oregano
dried parsley
powdered lemon peel

Slice each chicken breast in half lengthwise.

Peel the garlic and cut it into a coarse dice.

Next, zest your lemon then cut it in half.

Put the flour in a gallon-sized zip-top bag.

Grab your chicken.

Drop it into the bag with the flour.

Seal the bag well. Shake it around to coat the chicken well with flour.

Take each piece of chicken out of the bag. Shake off any excess flour. Lay the chicken out on a board or plate and set it aside for a minute.

Pour about 1/4 inch of olive oil into a large, non-stick pan.
Heat the oil for a minute or two over medium-high heat.

Add the minced garlic to the oil.

Sprinkle in the fresh, diced garlic.

Give the garlic and oil a stir. Cook for a minute or two over mediumheat to infuse the oil with garlicky goodness.

When the oil starts to bubble, carefully put each piece of chicken in the pan. Your pan will be crowded. In this case, that’s just fine.

Cook over medium-high heat until the oil starts to bubble again. When it starts to bubble, season it by coating the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.

Cook for 3-4 minutes over medium-high heat.

As it cooks, push the chicken around a little to let the oil flow in between the pieces of chicken.

After 3-4 minutes, flip each piece of chicken over. Pieces of golden brown garlic should be stuck to the bottom. That’s the start of your chicken’s garlicky crust.

Re-season the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.
Cook for another 3-4 minutes. flip each piece of chicken over again. 

After you’ve done that, sprinkle on a layer of powdered lemon peel.
Then sprinkle with the fresh lemon zest.
Squeeze one of the lemon halves over the pan, getting a little juice and lemon pulp on each piece of chicken. Cook over medium-high heat for 3-4 minutes.
 flip the chicken one last time. At this point, it should have a handsome brown crust on the bottom.Sprinkle with dried parsley. Squeeze the other half of the lemon over the chicken, getting a little on each piece.
Let it cook for 3-4 minutes more. After that time, your chicken should have a good brown crust and be cooked completely though (cut and peek to be sure, if you like).
Remove the chicken from the oil, drain and heap on a platter. Serve and enjoy!

28 May, 2013


2 sticks butter
1 c. sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. nutmeg
2 1/4 c. flour
1 1/4 c. sour cream

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar together. Add vanilla. Add eggs one at a time.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping bowl occasionally.

4. Using an ice cream scoop, scoop muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is completely covered in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350' oven or until they are golden brown.

27 May, 2013


  • 1/4 c. butter or olive oil
  • 1/2 c. chopped onion
  •  4 oz can diced chiles, drained--reserve
  •  8oz package cream cheese
  • 2 c. Mexican shredded cheese, divided
  • 1/4 c. salsa
  • 2 c. shredded cooked chicken
  •  8 oz can tomato sauce
  • 1/2 c. heavy cream
  • liquid drained from chiles
  • flour tortillas
In a frying pan, melt butter and saute the onions and green chiles. Over medium heat, mix in cream cheese, 1 c. Mexican style cheese and salsa. Once the cheese is melted, mix in the shredded chicken. Place about 3 Tb. of the chicken filling in a flour tortilla. Then roll it up like an enchilada and place in a 9x13 pan. Mix together tomato sauce, liquid from chiles and heavy cream. Then pour the sauce over the enchiladas. Cover with remaining cheese and foil. Bake at 350 for 20 min. Remove foil and return to oven for 10 minutes or until brown and bubbly.


 3 c. spiral or shell pasta, cooked according to package directions
Rinse with cold water and drain well.
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
Mix dressing ingredients well.
1 # medium cooked shrimp, peeled & cleaned
1/2 c. chopped fresh tomato, making sure to squeeze seeds out
1/2 c. sliced green onion
1/4 c. chopped sweet red pepper (or green, if you prefer the flavor)
2 tbsp. chopped fresh parsley or cilantro or basil--flavor of salad will change with your choice of herb.
Combine ingredients and chill for several hours.

23 May, 2013


8 oz. thinly sliced roast beef,cut into strips
8 slices provolone cheese
2 lg. green bell peppers
1 medium onion, sliced
6 oz. baby Bella mushrooms, sliced
2 Tbsp. butter
2 Tbsp. olive oil
1 Tbsp. garlic – Minced
salt and pepper – to taste

Slice peppers in half lengthwise, remove ribs and seeds.
Saute onion slices and mushrooms over medium heat with butter, olive oil, minced garlic and a little salt and pepper until caramelized,  about 25-30 minutes.
Preheat oven to 400*

Add roast beef to the onion/mushroom mixture. Allow to cook about 5 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.

Note: use a muffin pan to keep peppers from falling over.

21 May, 2013


1 (8 oz) pkg. full fat cream cheese, room temperature
2 eggs
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 c. grated Parmesan cheese

1/2 c. pizza sauce
1 1/2 c. shredded mozzarella cheese
toppings - your choice-- pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.


For the nests:
7 medium sized potatoes or a bag of freezer hash browns, thawed
Kosher salt and black pepper
1 large egg, slightly beaten
Vegetable oil spray

For the filling:
1 # asparagus, trimmed and diced into 1/2" pieces
6 large eggs
2 tbsp. water
Kosher salt and black pepper
1/4 c. grated Parmesan cheese
1 c. of plain Greek yogurt ( I use just plain yogurt.)

Preheat oven to 400 degrees. Generously spray a standard muffin tin with vegetable oil spray.

Wash and grate potatoes, using either the grating blade on your food processor, or box grater. Place in a fine sieve or length of cheesecloth and squeeze out to remove as much excess water as possible (this will keep them crispy). Or thaw frozen and squeeze out.

Mix potatoes with 1 large egg and season with kosher salt and black pepper. Divide potatoes into the muffin tins--about 1/4 to 1/3 cup per tin, then press into the sides to form a small basket. Spray the insides and sprinkle with salt and pepper. Place in oven and bake about 25 minutes, or until tender on the inside and crisped on the outside and edges.

Remove from oven and run a knife around the edges to release. Let cool slightly, then turn out.

While the potato baskets cool, prepare the filling. Heat 1 tbsp. oil in a nonstick skillet and saute the asparagus for 2 minutes until bright green and just a bit tender. ( I add some garlic here and saute for only 1 minute.We like it crispy.) Remove from skillet. In a small bowl, whisk the eggs, water, and a bit of kosher salt and black pepper. Whisk in the grated Parmesan and then scramble in same skillet on low heat until cooked to desired firmness. Add the asparagus back in and divide among the potato cups. Top with a dollop of yogurt ( I added a sprinkle of lemon-pepper. ) and a sprinkle of Parmesan.

Serve with a side salad.


18 whole wonton wrappers
1 c. shredded chicken
4 oz. cream cheese
2 tbsp. butter (melted)
1/4 c. hot sauce (I use Frank's Red Hot Sauce)
1/3 c. blue cheese crumbles
2 tbsp. green onions (chopped)
  1. Preheat oven to 375 degrees.
  2. Using non-stick cooking spray, grease two 12-count muffin tins. 
  3. Press 1 wonton wrapper into each muffin cup (one muffin pan will only be halfway full). Bake in the oven for 5 minutes; set aside.
  4. In a medium bowl, whip cream cheese with a handheld mixer for about 1 minute until creamy.
  5. Add butter and hot sauce to the cream cheese.
  6. Stir in chicken and blue cheese. Mix well.
  7. Drop 1 or 2 tablespoons of the chicken mixture into each wonton cup. Top with extra blue cheese if you wish.
  8. Place both muffin pans in the oven and allow to bake for 8 minutes until wontons are crisp.
  9. Remove wonton bites from the muffin cups and garnish with green onions. Serve warm

20 May, 2013


1   9" pie shell

Pie Filling
1 c sugar
3 egg yolks
1/4 c cornstarch
2 c milk
1 Tbs. butter
1 tsp. vanilla
1 1/2 c coconut

3 egg whites
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla

Take the eggs out of the refrigerator an hour or so before you are going to make the pie. A key to getting a good high meringue is that the egg whites be at room temperature.
Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned. About 15 minutes.
Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat. Stir frequently until it starts to thicken and bubble. Once it is thick add the butter, vanilla, and a cup of coconut and stir together. Pour filling into the pie shell.
For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. Make sure your bowl and beaters are completely clean and dry before you start making the meringue. Any oil or residue will cause the meringue not to be high and light.
Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around. Sprinkle with 1/2 cup of coconut. Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes. Watch it carefully because ovens vary.

Grilled Corn, Avocado and Tomato Salad

  • 1 pint grape tomatoes
  • 1 ripe avocado
  • 2 ears of fresh sweet corn
  • 2 tbsp fresh cilantro
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
 Honey Lime Dressing
  • Juice of 1 lime
  • 3 tbsp vegetable oil
  • 1 tbsp honey
  • Sea salt and fresh cracked pepper, to taste
  • 1 clove garlic, minced
  • Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.


1 lb. ground beef
1 package  taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 c. salsa
 1 c. shredded cheddar cheese
1 c. shredded monterey jack cheese
3 green onions, chopped
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 
While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells on salsa in 9×13 pan open side up. Cover shells with salsa.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, more onions, cilantro, etc.). Serve with sour cream and/or more salsa.


8 oz. elbow macaroni
2 Tbsp. kosher salt
3 Tbsp. butter
3 Tbsp. flour
3 c. milk
2 c. Shredded Cheddar Cheese
1 c. Shredded Mozzarella & Provolone Cheese
1/2 c. Shredded Parmesan Cheese
1 c. bacon, cooked crisp and chopped
1/2 c. green onion, chopped
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Preheat oven to 350° F. In large pot, boil water and add 2 Tbsp. salt. Add macaroni and cook according to package directions.
Meanwhile, melt butter in a separate saucepan. Whisk in flour; cook, whisking constantly until thickened. Gradually whisk in milk and simmer 5 minutes or until mixture begins to bubble. Remove from heat.
Put half of macaroni in 8x8-inch casserole dish and sprinkle with half of the cheeses, bacon and onion, salt and pepper. Repeat. Pour white sauce over.
Bake 30 minutes or until set and garnish with additional bacon and green onion before serving, if desired...


2 # thin asparagus
3 c. water
salt and pepper
2 tbsp.  butter
2 tbsp. flour
¾ c. Parmesan cheese, grated and divided
½ c. Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside.
Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does.
Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minuets.
Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.


5 to 6 slices of rye bread, divided
3/4# thinly sliced corned beef or pastrami
1 c. rinsed and well-drained sauerkraut
3/4 c. dill pickles, chopped
1 tsp. caraway seeds
4 c.  shredded Swiss cheese
3 eggs
1 c. milk
1/4 c. prepared yellow mustard
1/4 c. Thousand Island salad dressing

Butter an 11×7-inch baking dish. Preheat the oven to 350'. Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.


  • 1 Flatout Wrap (I used a tortilla)
  • 2 oz. smoked turkey
  • ½ slice sharp American cheese
  • 2 slices cooked bacon
  • 1 tbsp Ranch yogurt dressing
  • 2 tomato slices, chopped
  • Romaine lettuce (I prefer baby spinach)
  • I add thinly sliced red onion.
  1. Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, onion and romaine/spinach.
  2. Fold sides in and then roll up.

09 May, 2013



  • 1 # boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 can pineapple chunks in pineapple juice
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 tsp fresh ginger, minced
  • 2 tsp fresh garlic, minced
  • 1 bag frozen broccoli florets ( I use fresh )
  • 1 bell pepper ( I used ½ red, ½ orange )
  • ¼ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 1 tsp corn starch
  • Scallions and sesame seeds to garnish
  • Heat a large skillet over medium-high heat. Meanwhile, cut chicken into chunks. Add oil to skillet and then chicken. Sprinkle with salt and pepper. Cook on both sides until browned.
  • In the mean time, combine pineapple chunks and juice, soy sauce, honey, ginger, and garlic in a medium bowl. Whisk to combine. Slice peppers and broccoli into chunks.
  • Once chicken is cooked. Add pineapple mixture to pan and turn to high heat. Allow mixture to boil for about 5 minutes. Add broccoli and peppers, stir to combine. Cook until crisp tender and using a slotted spoon, transfer chicken, vegetables and pineapple to a serving bowl.
  • Combine corn starch and 1 tbsp. water in a small bowl. Pour into skillet. Whisk to combine and cook until thickens. Before serving, pour sauce over chicken and vegetables. Garnish: chopped scallions and sesame seeds .

02 May, 2013


2  cans evaporated milk 
1  pkg. Hidden Valley dry  Mix 
3 C. cubed, cooked, chicken
1/8 tsp pepper
16oz lasagna noodles, cooked 
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated
Preheat oven to 350 degrees. Heat milk, pepper and ranch powder stirring frequently until dry ingredients are dissolved. Reduce heat and simmer for 25 minutes, stirring frequently. 
Layer half of the noodles, chicken and cheese in dish. Pour half of sauce mix on top. Repeat layers. 
Bake at 350 for 35-40 minutes. 
You can use any cooked pasta for this recipe. We prefer shells.

01 May, 2013


2 lbs chicken tenders
2 sleeves Ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 c whole milk
3 c shredded cheddar cheese
1 tsp dried parsley
1 can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Crush crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken!