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Friday, October 19, 2018

Apple Cheddar Turkey Burgers

This tasty fall recipe heralds from our local Skagit Valley Co-Op.  It is a nice moist burger with the added flavors of apple and honey mustard.  Yum!

  •  1 medium apple, grated
  • 1/4 cup finely chopped onion
  • 1 teaspoon ground sage
  • 2 tablespoons plus 2 teaspoons Dijon mustard, divided
  • 3/4 teaspoon salt
  • Fresh ground black pepper to taste
  • 1 pound lean ground turkey
  • 4 whole wheat buns, toasted
  • 1 tablespoon honey
  • 4 ounces cheddar cheese, thinly sliced
  • 1 egg
  • 1 c. panko bread crumbs 
  • 2 T. olive oil
  • 1 apple, sliced thin to top burgers
  • 1 c. fresh spinach
Mix ground turkey, egg, panko, sage , onion, apple, 2T. mustard, and salt and pepper well.  Form into 4 patties.  Put olive oil into a frying pan.  Grill or cook in pan until well done and no longer pink.  Watch carefully for burning.  Top with cheese, and allow cheese to melt.  Remove from heat and place on a bun.  Top with some additional thin sliced apple slices and spinach.
MIx honey and 2 t. mustard.  Spread on buns.

Monday, October 8, 2018

Applesauce Cake

Want to fill your house with the scents of fall?  This applesauce cake does just that.  Topped with a cinnamon cream cheese frosting it is the perfect fall dessert.

  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 2/3 cup vegetable oil
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  •  2 cups apple sauce
  • 1/3 cup plain yogurt or sour cream
  •  1 c. chopped walnuts (optional)
  • Cream oil, sugars, eggs and vanilla until creamy and well mixed.  Add  yogurt/sour cream and applesauce and mix well.  Slowly beat in flour, baking soda, baking powder and salt.  Stir in nuts.  The batter will be runny.  Pour into a 13 x 9 baking dish that has been sprayed with cooking spray.  Bake at 350 for 45-50 minutes.  Allow to cool.  Make frosting and frost when cool.

  • Frosting:

    • 1/4 cup unsalted butter 
    • 8 oz cream cheese
    • 3 cups powdered sugar 
    • 1 tsp vanilla
    • 1t. cinnamon
    • 1-2 tablespoons cream , if needed
    • With a whisk attachment beat cream cheese and butter until well mixed.  Add in the vanilla and mix again.  Slowly beat in the powdered sugar.  Beat in cinnamon.  Continue to beat until smooth and creamy.

Thursday, October 4, 2018

Southwest Macaroni Casserole

As the temperatures drop it gets to be that time of year for a nice hearty casserole.  You can serve this one up with a salad or just some tortilla chips on the side.

2 c. macaroni
1# ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 -14 oz. cans diced tomatoes
1 can black beans, drained
1 6 oz. can tomato paste
1 4oz. can diced green chilies
1 t. chili powder
1/2 t. cumin
2 c. shredded Monterey Jack cheese

Cook macaroni for 12 minutes in boiling water.  Drain.  In a fry pan cook ground beef, onion and garlic until ground geef is no longer pink.  Drain off any grease.  Stir in tomatoes, tomato paste, beans, chilies and spices.  Add macaroni.  Spray a 13 x 9 baking dish with cooking spray.  Put
macaroni mixture in pan.  Bake at 375 for 30 minutes, covered.  Uncover and bake an additional 10 minutes.

Wednesday, October 3, 2018

Zucchini Pizza Casserole

We still have a few zucchini in the this is one last chance to try out something new with it.
It is especially good with Italian sausage, but you could also use ground beef if you prefer.

4 c. shredded unpeeled zucchini
1/2 t. salt
2 eggs
1/2 c. parmesan cheese, shredded
2 c. mozzarella cheese, shredded
1 c. shredded cheddar cheese
1 # ground Italian sausage
1/2 c. chopped onion
1/2 c. chopped red pepper
1 15 0z. can tomato sauce
2 t. Italian seasoning

Put zucchini and salt in a colander and let drain for 10 minutes.  Press on the zucchini to force out any liquid.  In a bowl mix zucchini, eggs, Parmesan cheese, 1/2 cheddar cheese, and 1 c. mozzarella cheese.
Press the zucchini mixture into a 13 x 9 baking dish that has been spreayed with cooking spray.
Bake at 400 degrees for 20 minutes.  While it is baking place sausage, onion and pepper into a saute pan and cook until sausage is no longer pink.  Stir in tomato sauce and allow to simmer on low.
When the zucchini mixture is done, pour the sausage mixture over the top.  Sprinkle with remaining 1/2 c. cheddar cheese and mozzarella cheese.  Bake at 400 degrees for an additional 20 minutes.

Saturday, September 29, 2018

Pepper and White Bean Salad

This is a delicious side dish, but add some grilled chicken and it could serve as a light dinner too.  We had it with the White Vegetable Pizza for a great combo.

1 can cannelini beans, drained
1 red, 1 orange and 1 yellow pepper, cut up
1 c. sliced kalamata olives
1/4 c. sundried tomatoes
1/4-1/2 c. sliced fresh basil
1/3 c. sliced red onion
1 c. pearl sized fresh mozzarella balls

Put all ingredients in bowl and toss with dressing

Sun dried tomato dressing
In a food processor combine:
1/2 c. olive oil
2 T. white wine vinegar
3 t. sundried tomatoes (packed in oil)

White Garlic Vegetable Pizza

If you like white sauce on your pizza, you have to give this a try.  It is wonderful with fresh vegetables and a side of the white bean pepper salad.

For the sauce:
6 T. butter
1 large clove of garlic, minced
2/3 c. heavy cream
1 c. parmesan cheese, shredded
Melt butter, add garlic and saute for several minutes to soften garlic.  Add cream and bring to a boil.  Stir in cheese, reduce heat and cook about 3 minutes to thicken.

For the pizza:
1 c. warm water
1 T. yeast
1 T. olive oil
1 t. salt
1 t. sugar
About 3-4 c. flour
Dissolve yeast in water.  Whip in oil, salt and sugar.  Add flour until it is able to be handled without being too sticky.  Knead for 4 minutes.  Roll out into a circle and place on a pizza stone or pan.  Roll up edges to form a crust.  Spread sauce on the crust.
On top of the sauce place these toppings
thinly sliced zucchini and yellow squash
thinly sliced red onion strips
1 c. small pearl size fresh mozzarella balls
2 c. fresh spinach
1 c. feta cheese
Bake in a 400 degree oven for 15-20 minutes.

Wednesday, September 26, 2018

Instapot Garden Pot Roast

This recipe uses many of the vegetables and herbs available this time of year in the garden.  The meat is tender and vegetables are set off by a delicious red wine/beef broth sauce.

1# round steak, cut into medium sized pieces
1/4 onion, chopped
5 carrots, cut into chunks
10 small potatoes, halved
1 1/2 c. kale
1 c. chopped celery
1/2 c. chopped fresh parsley
1 t. thyme
2 T. olive oil
1 1/2 c. beef broth
1 c. red wine
2 T. cornstarch
1/4 c. water
salt and pepper
Put oil in instapot and turn to simmer.  Add meat.  Sprinkle with salt, pepper and thyme.  Brown both sides of the meat pieces.  Turn off instapot.  Add broth and wine then put lid on the pot and turn on manual and cook for 40 minutes.  After the 40 minutes, let out the steam and add vegetables and parsley to the pot.  Put lid back on and cook on manual for 10 minutes.  Let out steam and remove meat and vegetables from pot.  Put pot onto the saute setting.  Mix cornstarch and water and whisk
 the pot.  Continue whisking until broth thickens, then add meat and vegetables back into the pot. Serve in large bowls with a nice roll on the side.

Monday, September 24, 2018

Chicken Burrito Bowl

This can be a quick meal that is filling and can be adapted easily for each family member's tastes.
If you don't have all the spices, you can use a packaged taco seasoning mix.
2 boneless skinless chicken breasts, cubed
1 T. olive oil
1 can black beans, drained
2 c. cooked brown rice
1 c. chopped cilantro
3 T. lime juice
1 tomato, chopped or sliced
1 avocado, sliced
2 c. chopped lettuce
1/2 t. paprika
1 t. chili powder
1 t. oregano
1/2 t. each of onion and garlic powder
1/2 t. cumin
1 c. shredded Cheddar cheese
1/2 c. chopped onion
1/2 c. chopped green, red, yellow or orange peppers

Heat olive oil in a large skillet and add chicken, peppers and onions.  Cook until chicken is no longer pink.  Stir in the spices and the beans.  Sprinkle with 1 T. lime juice.  Allow to simmer for 15 minutes.

Combine warm rice with 2 T. lime juice and cilantro.

Place lettuce in a serving bowl.  Top with some rice mixture, then chicken mixture.  Sprinkle on some cheese.  Put some of the avocado on one side of the bowl, and some tomato on the other side.   Top with as much salsa as desired.

Bailey's Chocolate Poke Cake

I have been eyeballing this recipe for several weeks since spotting it on Pinterest.  It is a Bailey's lover's delight...chocolate and Bailey's is a great combination.  If you don't want to bother with making a homemade cake, just bake up a cake mix and add the Bailey's in for part of the water.  This recipe is easily halved for smaller portions.  This yummy recipe comes from the blog, Life,Loveand Sugar. 

  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 3/4 cup (180ml) milk
  • 1 cup (240ml) vegetable oil
  • 1/2 cup (240ml) Baileys Irish Cream
  • 1 tsp vanilla
Mix flour, sugar, cocoa, baking soda and salt in a large bowl.  Mix together in another bowl the milk, oil, Bailey's, vanilla and egg.  Pour the wet mixture into the dry mixture and whip well.  Slowly add in....
  • 3/4 cup (180ml) boiling water
Pour into a 13 x 9 baking dish that has been sprayed with cooking spray.  Bake at 300 degrees for 40 minutes.   When it comes out of the oven use the handle of a wooden spoon and poke holes in the cake all over.
  • 1 cup (240ml) sweetened condensed milk
  • 1/2 c. Bailey's
  • 3/4 cup (127g) semi sweet chocolate chips
  • Heat milk and Bailey's to boiling in a microwave safe bowl.  Stir in chocolate chips and whip until smooth.  Pour over the hot cake.  Place cake in the refrigerator to cool.  When cool, forst with the whipped cream frosting, sprinkle with some chocolate chips and serve.


  • 2 cups (480) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 2 tbsp (30ml) Baileys Irish Cream, optional
  • 1/2 tsp vanilla extract

Whip all ingredients together until stiff peaks form.  Frost cake with topping.

Thursday, September 20, 2018

Instapot Lasagna

I did change this recipe up a bit...if you add the ricotta into the sauce in the instapot it will curdle.  To avoid this I have added an extra step that involves the oven too.  If you don't want to do my extra steps just add the ricotta into the noodle mixture, then top with the mozzarella and let it melt.

1# ground Italian sausage
1 16 0z. box of lasagna noodles, broken into 1 1/2-2" pieces
1/4 c. chopped onion
1 garlic clove, minced
1 t. fennel seeds
1 32 0z. jar pasta sauce
2 1/2 c. water or beef broth
8 oz ricotta cheese
2 c. parmesan cheese, grated
8 oz. shredded mozzarella cheese
1 c. chopped zucchini and yellow squash

Put instapot on saute ad cook onion, garlic, zucchini, yellow squash and sausage until sausage is browned and no longer pink.  Turn off instapot.  Stir in noodles, seeds, sauce, and water or broth.  Put lid onto instapot and on the manual setting cook for 6 minutes.  When it is finished, use quick release to depressurize.

Put 1/2 of the noodle mixture into a baking dish.  Cover with ricotta cheese that has been mixed with the parmesan and parsley.  Top with remaining noodles and sauce.  Sprinkle with mozzarella cheese and bake at 350 for 15-20 minutes.  Let set for 5 minutes before serving.

One Hour Garlic Rolls

While your lasagna is baking whip up these rolls and serve them with it. 

1 1/2 cups warm water
1 tablespoon yeast
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour, more or less as needed
3 tablespoons melted butter, for brushing on top
1 clove garlic, minced

Mix water, yeast and sugar.  Whip well, then let sit 5 minutes.  Mix in butter, salt and 3 c. flour.  Keep adding flour until dough is no longer sticky.  Knead until smooth.  Cover and let rise for 20 minutes.  Form dough into balls and place in a baking dish that has been sprayed with cooking spray.  Mix butter and garlic and brush on top of rolls.  Allow to rise for another 15 minutes.  Bake at 400 degrees for 13-15 minutes.

Tuesday, September 18, 2018

Instapot Beef Stroganoff Sandwiches

This is a recipe I adapted from an Instapot cookbook.  I am not sure you save alot of time with this, and it certainly could be made on a pan on the stove.

1# ground beef
1/4 c. finely diced onion
1# mushrooms, sliced
1 T. Worcestershire sauce
8 Oz. sour cream
1/2 c. beef broth
2 T. flour
2 cloves garlic, minced
2 thick rolls, like kaiser, bollios or french rolls
2 T. butter
2 T. parsley
On saute cook ground beef, onion, garlic, and mushrooms.  Drain off any fat.  Mix in flour.  Add beef broth.  Put top onto instapot and using the manual setting cook for 10 minutes.  Allow to release pressure.  Remove lid and stir in worcestershire sauce, and sour cream.  Cut rolls in 1/2.  Scrap out some of the bread making a bowl inside.  Spread with butter.  Spoon stroganoff filling inside each roll.  Sprinkle with parsley.  Cook at 350 degrees for 10-15 minutes.

Sunday, September 16, 2018

Instapot/Pressure cooker Mac And Cheese with Ham

This is a creamy, yummy bowl of comfort food.  If you must have the crunchy bread or cracker crumbs on top you can always put the completed mac and cheese in a casserole dish with topping and bake for 15 minutes.  This recipe comes from The Instapot Cookbook.

2 c. elbow macaroni
4 oz. cream cheese
3 c. shredded sharp Cheddar Cheese
3/4 c. half and half
3 c. water
2 T. chopped green onion
1 C. ham cubes
1 T. butter
1 c. peas (optional)
Put macaroni, water, butter and green onions into the instapot.  Put on manual and set for 2 minutes with the pressure relief valve closed.  Let set for 5 minutes after cooking and release pressure.  Take off lid and add the half and half, cheese, cream cheese, ham, and peas.  Put setting on Saute and cook until all the cheese melts.

Carrot Zucchini Oatmeal Muffins

These are a sweet treat for breakfast or as a side dish to a nice bowl of soup. Enjoy!

  • 1/2 cup rolled oats
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup oil
  • 1 cup grated zucchini, press to remove excess water
  • 1 cup grated carrot
In a large bowl mix oats, flour, sugar, baking powder, cinnamon and salt.  In another bowl whisk together the eggs and oil.  Stir wet ingredients into dry ingredients, then mix in carrot and zucchini.
Spray or put baking cups into muffin pans.  Place batter 2/3 full in each cup.  Bake at 350 for 20-25 minutes.

Wednesday, September 12, 2018

Chicken Zucchini Casserole

It is that abundant zucchini time of year.  Looking for a new way to try and use some of it up?  This casserole is put together quickly for a perfect no fuss dinner.

  • 3-4 boneless, skinless, chicken breasts (about 2 lbs), cut in cubes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1/2 medium sweet yellow onion, chopped
  • 1/2 cup pesto, prepared
  • 4 oz parmesan cheese
  • 4 oz mozzarella
Lay chicken in a baking pan.   Cover with zucchini, squash, and onion.  Put pesto on top of squash.  Cover with cheeses.  Bake at 350 degrees for 40 minutes.

Tuesday, September 11, 2018

Chili's Copycat Monterey Chicken

This is a popular entree at Chili's restaurant.  It is a simple dinner to put together on a busy evening.
I served it up with some roasted potatoes and vegetables for a great meal.  You can roast the potatoes with the chicken to save time.  This recipe serves 2.

2 boneless chicken breasts
3 T. barbecue sauce
2 strips bacon, cooked
 2 green onions, chopped
1 c. shredded Monterey Jack cheese
 1/2 c. chopped tomatoes
Place the chicken in a baking pan.  Sprinkle with salt and pepper.  Put barbecue sauce on top of chicken and place in the oven at 350 degrees for 40 minutes. Sprinkle cheese on top and bake an additional 10 minutes.  Before serving sprinkle bacon bits, green onions, and chopped tomatoes on top of each breast.

Sunday, September 9, 2018

Raw Veggie Dip

This is a dip without dairy, made just from fresh veggies and herbs.  It is super healthy and easy to put together in a food processor or blender.  It is great to take on a picnic, or for lunch.

1 c. peas
1 avocado
2 T. lemon juice
1 t. cumin
1 c. chopped cilantro
1 clove garlic
Put all ingredients into a food processor and blend until smooth.

Tuesday, September 4, 2018

Apple Cinnamon Breakfast Bowl

There is no cooking in this bowl...just pure raw a taste of apple pie for breakfast.  What a healthy way to start the day.
This recipe serves one

1 large honeycrisp apple
2 dates
1/2 t. cinnamon
1/4 t.nutmeg
2 T. chia seeds

Cut the apple in half.  Dice both halves.  Put half of the diced apple in a bowl.  Take the other half of the apple, dates and spices and place in a food processor.  Process until the pieces are small.  Mix with apples in a bowl.  Top with nuts, raisins and dried cranberries.

Thursday, August 30, 2018

Blueberry Scones

Now that my freezer is so full of blueberries, it is time to do something with them.  This recipe makes scones that are big, and bakery delicious.  If you have never made scones, they are simple to prepare, with only a minimum of ingredients.

3 1/3 c. flour
1 c. sugar
3 T. baking powder
1 t. salt
Whisk all this ingredients together in a bowl.
6 T. butter
Using a pastry blender, or two forks, cut the butter into the flour mixture until it is fine like breadcrumbs.
In another bowl beat
2 eggs
Then beat in
1 c. cream
1 t. vanilla
Make a well in the middle of the flour mixture.  Pour egg mixture into the hole.  At this time also add
1 c. blueberries and the zest of one lemon. 
Stir to mix until mixture just comes together.
Put a piece of parchment on a baking sheet.  Dump the scone mixture directly onto the sheet and pat into a 9 inch circle.  Take a knife and cut into 8 pieces, but do not pull apart.  Brush with cream and sprinkle with sugar.  Bake at 400 degrees for 30 minutes until golden brown.

Tuesday, August 28, 2018

Pesto Bacon Zucchini Frittata

My coworkers are handing out all the zucchini they can and I can home with 4 today.  I found this recipe on the website and thought it was the perfect time to try it out.  Frittatas are really easy to cook, but you do need a skillet that can go into the oven.

  • 5 pieces of bacon
  • 1 1/2  cups chopped kale
  • 2 small zucchinis, spiralized
  • 1 cup sliced cherry tomatoes
  • ½ tsp garlic powder
  • 6 eggs, beaten
  • pesto
Cook bacon in skillet until crunchy.  Remove from pan and break or cut into small pieces.  Remove fat so that only a small amount is left on the bottom of the pan.  Add the kale, mushrooms, and zucchini and saute about two minutes.  If there is liquid in the pan due to the zucchini, pour it out.  Pour eggs over the zucchini mixture.  Do not stir, allow to sit and cook for two more minutes.  Place in a 375 degree oven for 20-25 minutes.  Serve with a spoonful of pesto over the top.