Search This Blog

Sunday, June 18, 2017

Lemon Bars


For Father's Day my sweetheart requested these bars as dessert.  They have a nice shortbread crust covered with a wonderful lemon filling and to top it off a light sprinkle of powdered sugar.  YUM!

To make the crust:  (Do this first)
  • Beat together until light and fluffy:
  • 1 cup butter, room temperature
  • ½ cup powdered sugar
  • Then beat in just until mixed:
  • 2 cups all purpose flour
  • Press this into a 13 x 9 baking pan that has been sprayed with cooking spray.  Bake at 350 degrees for about 15-17 minutes.  Cool.  When it is cool make the filling.
filling:  Beat together all of the following ingredients.  Pour over cooled crust.  BAke at 350 for 30-35 minutes.  When it is cool sprinkle with powdered sugar.
  • 6 large eggs, room temperature
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup fresh lemon juice
  • 1 cup all purpose flour
  • powdered sugar, for dusting

Saturday, June 17, 2017

Rachael Ray's Buffalo Chicken with Carrot Celery Slaw


Recently I started up with Hello Fresh again.  This was one of the meals in this week's package.  It was also served with a side of mashed potatoes.  Frank's Red Hot Sauce is the sauce on the chicken...it is very hot so temper it however you like by the amount you use.

For the chicken:
2 boneless skinless chicken breasts
1  T. olive oil
Frank's Red Hot Sauce
2 T. blue cheese
Cook chicken in skillet with olive oil for 6 minutes per side.  You can also grill the chicken if preferred.  Pour desired amount of sauce on chicken.  Simmer for 3-4 minutes.
Before serving sprinkle 1 T. blue cheese on each breast.

For the slaw:  Combine all ingredients
1 carrot, grated
1 stalk celery, sliced
1/2 t. celery salt
1 T. white wine vinegar
1 T. olive oil

Friday, June 9, 2017

Pepper Steak Sandwich on Toasted Sourdough Bread



This is a yummy sandwich that comes together quickly and makes a great dinner with a salad.  You could also use some garlic or mushrooms in it if you like.
Serves 2

2 cube steaks, cut into thin strips
1 green, red or yellow pepper cut into thin strips
1/4 white onion, sliced thin
1/2 c. vegetable or beef broth
1 T. beef concentrate
1/4 c. butter
1/2 t. seasoned salt
4 slices sourdough bread

Melt butter over medium heat in a large frying pan.  Add the onion, peppers and meat.  Saute for about 10 minutes.  Add broth, concentrate and seasoned salt.  Continue to cook another 10-15 minutes.  The liquid should diminish by 1/2.

Toast sourdough slices and serve meat on bread as a sandwich.

Tuesday, June 6, 2017

Mexican Dip and a Chip


This is super easy to throw together with items you probably already have in the house.  Use it as a dip for chips, for a side salad or mix it into tacos or burritos.  It is so versatile!

1 can black beans, drained
1 c. corn (I use defrosted frozen corn)
1/4 c. chopped onion
1 lime, juiced
1/2 t. cumin
1/4 t. chili powder
1/2 c. chopped cilantro

Mix all ingredients together.

Tuesday, May 30, 2017

Lemon Parmesan Chicken and Veggies


This is a one sheet recipe--everything cooks together on one cookie sheet or baking dish.  This recipe does call for a small marinade time for the chicken---30 -60 minutes so prepare ahead of time for that.
The great thing about these types of recipes is you put it in the oven and when it is done dinner is served, including all the accompaniments.  NO trying to get everything done at the same time.  For some people this is a real challenge and one sheet cooking may just be your answer!
Mix together:

  • 1 large egg
  • 2 tablespoons lemon juice (or juice of ½ a lemon)
  • 2 teaspoons minced garlic
  • ½ tablespoon fresh chopped parsley
  • ½ teaspoon each salt and pepper, to season
Add 4 boneless chicken breasts or thighs.  Marinade for 30-60 minutes in the egg mixture.
In another bowl mix together:
  • ½ cup breadcrumbs
  • ⅓ cup fresh grated parmesan cheese
  •  
  • After the chicken sits in the egg mixture, dip each piece into the breadcrumb mixture-coating both sides.  Place on a baking sheet that is covered with parchment paper or silicone that has been sprayed with cooking spray.   Spray the chicken with the cooking spray once it is on the pan.
On the same baking sheet ass the following:
  • 8-10 (1 pound | 500 g) baby potatoes, quartered
Melt 1/2 c. butter 
  • Then add in:
  • 2 teaspoons minced garlic
  • salt to taste
Drizzle half of this mixture over the potatoes .  Bake at 400 degrees for 15 minutes.  Take baking sheet out of the oven.  Flip chicken pieces over and add the asparagus or green beans to the pan.  Drizzle potatoes and veggies with the remaining butter.  Bake an additional 15-20 minutes or until the chicken is done and the potatoes are tender.

Sunday, May 28, 2017

Bacon Lettuce and Tomato Tortellini Salad


This is a great dinner salad or side for a BBQ.  Perfect for the Memorial Day weekend holiday.

  • 1 box tortellini
  • 1 cups mayonnaise
  • 2/3 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 1/2 tsp celery salt
  • 1/2 tsp garlic powder
  • 1/2 tsp  paprika
  • 5 green onions thinly sliced
  • 2 c. cherry tomatoes halved
  • 2 cups Romaine lettuce, diced loosely packed
  • 1/2 pound bacon cooked and crumbled
  •  
  • Bring water to boil.  Add tortellini and cook 9 minutes.  Drain and rinse with cold water. 
  • Mix mayo, sour cream, vinegar, paprika, garlic salt and celery salt.  This is your dressing.
  • Put drained tortellini in a large bowl.  Add tomatoes and onions.  Mix in dressing then add lettuce.  Refrigerate for 15-20 minutes and serve.

Thursday, May 25, 2017

Chicken Bacon Avocado Salad


It's that time of year again when the weather warms up, the garden starts growing lots of produce, we warm up the BBQ and big salads become dinner.  Tonight we had a delicious salad with fresh greens from the garden, eggs from our chickens, and a side of radish green pesto.  More on that for the next post.

2 boneless chicken breasts, grilled and sliced or cubed
1 avocado sliced
1/2 cucmber sliced
2 eggs hard boiled and quartered
4 slices bacon, cooked and cut into slices
6 radishes, sliced
4 c. salad greeens
Arrange all the ingredients as you like over the greens in individual salad bowls.  Serve with whatever dressing your prefer

Radish Greens Pesto


We have a school garden this year.  I am trying so many new things thanks to our master gardener helpers.  Today we tried pesto made from radish greens.  I must admit I usually do not eat these--I give them to my chickens.  But I have gotten a little more adventuresome and this pesto is great with crackers.

1 bunch radish greens
2 cloves garlic, minced
1/4 c. olive oil
juice from one lemon
sprinkle of salt and pepper
1/3 c. pine nuts
Put all ingredients into a food processor and process until smooth.

Wednesday, May 24, 2017

Korean BBQ Tacos


This recipe uses marinated beef strips, a crunch Asia slaw and some quickly pickled cucumbers joined  to make a tasty taco that is just that little bit different.  Yum!

  • 1 1/4 pounds thinly sliced siroin or flank steak beef
  • Marinade these strips in the following for 30 minutes-to overnight (however much time you have) 
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  •   2 t. garlic salt
  • 2 t. ginger
  • 1/4 teaspoon red chile flakes 
  •  In another bowl combine the following for the slaw:
  •   3 c. pre cut cabbage slaw mix or 2 cups shredded green cabbage+1 cup shredded purple cabbage+1/2 cup shredded carrots
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced green onions
  • Let sit while cooking the meat or fix earlier and allow to sit in the fridge while the meat marinades
  •   pickled cucumbers:  Combine the following and allow to sit for 30 minutes+
  • 1 cup  thinly sliced cucumbers
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • Barbeque the meat, place in a warm taco shell, top with some slaw and cucumbers.

Sunday, May 21, 2017

Tomato Arugula and Pasta Salad




Lately when I am looking at recipes on blogs I notice there are tons of pictures and blogging so I have to scroll down quite a bit before I ever get to the recipe.  I must admit this sort of annoys me.  So I try to do my blog a bit different...a simple intro and a picture and then the recipe.  I hope this works for you!
Today's recipe is a great little pasta salad that could be good on its own for a light dinner, or you could add shrimp or chicken to it to make it a bit hardier dinner.  OR it can just be a yummy side dish. We are BBQing tonight and that is what it will be for us....plus leftovers for a great lunch tomorrow.


  • 1 1/2 tablespoons sea salt
  • 1 pound penne
  • 1/3 cup + 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar + more for drizzling
  • 1/4 cup fresh basil, chopped
  •  freshly ground black pepper
  • 1 cup cherry tomatoes, cut in half
  • 2 cups arugula
  •  
  • Bring a large saucepan filled with water and a pinch of salt to boil.  Add pasta and cook 10 minutes.  Remove from heat, drain and rinse with cold water.  Drain again.  In a bowl mix the oil , balsamic vinegar, basil, pepper, and tomatoes.  Add in the penne.  Last of all mix in the arugula.
  •  
  • After making this salad following the directions, I chose to add some feta cheese and kalamata olives I had on hand.
  •  

Thursday, May 18, 2017

One Skillet Tex-Mex Chicken and Rice


This dish cooks in one pot and is ready in about 30 minutes. Perfect to make on a busy work day.
If you want it spicier use tomatoes with green chilies.  You can top it with your choice:  sour cream, avocado, more tomatoes, chopped lettuce, cilantro, etc.



  • 2 tablespoons extra virgin olive oil
  • ½ white onion, diced finely
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 2 cloves of garlic, minced
  • 1 cup uncooked long grain white rice or quinoa
  • 1 (10 oz) can red enchilada sauce
  • 1 (10 oz) can diced tomatoes  undrained
  • 1- 2 c. water--enough to mixt with sauce and tomatoes to equal 2 c.
  • ½ teaspoon ground cumin
  • 1/2 t. oregano
  • 1/2 t.paprika
  • 1 can black beans (optional)
  • 1 cup shredded cheddar cheese

  • Heat oil in large, deep fry pan or Dutch oven.  Add onion and chicken and cook for 5-6 minutes on medium heat.  Add garlic and saute another minute or two.  Stir in enchilada sauce, tomatoes, water, spices and rice.  Bring to a boil.  Cover and simmer for 20 minutes.  Add beans, stir to heat.  If the rice is not done you can add more water and continue to cook.  Top with cheese and allow to melt.  Serve with optional toppings.

    Tuesday, May 16, 2017

    Roasted Lemon Garlic Rosemary Chicken

    I just saw on the news that the Pacific NW is the coldest spot in the USA today.  Yup, I believe it..had to start the woodstove to warm up the house when I got home today.  Summer please come soon!  So for this rainy and cold evening how about a comfort food dinner?  Roasted chicken and vegetables.  It only takes an hour to bake!

    1 whole chicken
    2 T. butter
    4 garlic cloves
    4 sprigs fresh rosemary
    1 lemon zested
    1/4 t. salt
    1/2-1 c. chicken broth
    4-5 carrots, peeled and cut into 3 inch pieces
    10-12 small potatoes

    Mix together the butter, salt, lemon zest and 3 of the garlic cloves that have been minced.  Chop finely the rosemary from 2 of the sprigs of rosemary.  Add in to butter mixture.  Spread this mixture between the skin of the chicken and the meat part.  Cut the lemon into quarters and put in chicken cavity along with the remaining clove of garlic and 2 sprigs of rosemary.  Place chicken in roasting pan.  Pour in broth.  Put carrots, potatoes and onions into the roasting pan with the chicken.  Put chicken in a 400 degree oven and bake for 1 hour or until meat thermometer measures 160 degrees.

    Tuesday, May 9, 2017

    Orange Spinach Salad with Caper Vinaigrette


    This is a nice refreshing salad full of iron, vitamin c and protein.  The dressing is light and healthy.
    Perfect accompaniment for a pasta dish or side to a meat dish.  I found this recipe in the latest issue of Vegetarian Today.

    This recipe serves 8.

    Dressing:  Whisk together the following ingredients:
    3 T. balsamic vinegar
    1 T. olive oil
    1 t. capers
    1 t. lemon zest
    salt and pepper

    For the salad:
    4 c. spinach leaves
    1 orange peeled and cut into pieces, rind removed
    1/2 c. sliced almonds
    1/2 c. thinly sliced red onion
    Place in serving dish and top with vinaigrette.

    Saturday, May 6, 2017

    Spicy Chicken Burritos with Cheesy Green Chili Sauce


    Happy Cinco de Mayo!  I know this post is a day late for the holiday but I did actually make it yesterday.  This recipe is less time intensive if you use a crock pot to make your chicken.  I thought I had it all together, put the chicken in an went off to work.  Came home to the wonderful smell of the cooked chicken and no power.  After several hours the power was still off so I started up my woodstove and made the sauce and starting heating tortillas.  The power came back on midprocess and we were able to have a delicious Mexican dinner.

    Spicy Chicken
    1-2# boneless chicken breasts or tenderloins
    1 14 oz. can diced tomatoes
    1 can green chilies
    1/2 c. salsa
    1 t. cumin
    1 T. chili powder
    1/2 t. garlic powder
    1/2 t. onion powder
    Put in crockpot and cook on low for 6-8 hours.

    Sauce: 
    1 T. butter
    3 T. flour
    2 c. chicken broth
    1 can green chilies
    1 t. cumin
    1/2 c. grated cheddar cheese

    Melt butter in a saucepan.  Add the flour and whisk together.  Slowly add in broth, continuing to whisk mixture.  Add in cumin and continue whisking.   MIxture should begin to thicken.  Add chilies and cheese.  When thick and creamy remove from heat.

    For burritos:
    Flour tortillas
    2 c. grated cheddar cheese
     cilantro
    Warm tortillas.  With cooking spray, spray a 13 x 9 inch baking dish.  Put about 1 c. sauce into the bottom of the pan.  On each tortilla place about 1/3 c. chicken mixture and a sprinkling of the cheese.  Roll up and place in pan.  When you have filled the pan or used up all your chicken, cover the tortillas with the remaining sauce.  Bake at 350 for 20-30 minutes.   Sprinkle with cilantro.

    Monday, May 1, 2017

    Eggplant Parmigiano

    I recently checked out the cookbook from the TV show, "The Chew."  This recipe was included and because I happen to like eggplant parmigano, I thought I would give the recipe a try.  Outside of the eggplant, it uses ingredients that you probably have in your pantry.  I like to use a chopped tomato brand called Mutti.  It is from Italy.  I buy it through Amazon.  It has an incredible fresh taste and is perfect right out of the can to use for pizza sauce, spaghetti sauce, or any recipe using tomatoes.  Of course you can use regular tomato sauce for canned tomatoes for this recipe.



    1 c. flour
    2 eggs
    2 c. bread crumbs
    1 c. grated Parmesan cheese
    olive oil
    1 eggplant, sliced into slices
    2 c. tomato sauce
    2 c. Mozzarella cheese
    In a bowl stir together the flour with a little salt and pepper.  In another bowl beat the two eggs well.
    In a third bowl combine the bread crumbs and all but 1/4 c. Parmesan cheese.  Dip the sliced eggplant into the flour, then egg and finally the bread crumbs, coating both sides.  Put a little olive oil in a pan and heat.  Put the eggplant that has been dipped into the pan and cook until browned on both sides.
    Put 1 c. of the tomato sauce into a 8 x 8 or 15  x 10 inch baking dish.  Place one layer of the eggplant on top of the sauce.  Sprinkle eggplant with half of the mozzarella and some more sauce.  Cover this layer with another layer of eggplant, mozzarella cheese and sauce.  Sprinkle remaining 1/4 c. Parmesan cheese on top.  Bake uncovered at 350 degrees for 30-35 minutes.

    Sunday, April 30, 2017

    Mango Mandarin Sesame Shrimp Salad


    This is a nice Asian style salad with lots of flavor.  If you use precooked shrimp it can come together in less than 30 minutes.  This recipe makes great dinner salads.

    • 1½-2 pounds uncooked shrimp shelled and deveined, tail-on is okay)
    • 8 cups chopped romaine or green leaf lettuce
    • 1 avocado, pitted and thinly sliced
    • 1 large mango, diced
    • ½ cup mandarin oranges
    • 1c. snow peas, chopped
    • ⅓ cup shelled edamame
    • ¼ cup cilantro, roughly chopped
    • sesame seeds, for topping (optional)
    • Combine all ingredients except shrimp.  Mix marindae/dressing and combine half of it with the shrimp.  Let sit for 10-15 minutes.  Saute shrimp and add to salad using the remainder of the dressing/marinade with the salads.
    dressing/marinade
    • ½ cup oil (vegetable, canola, or peanut work well)
    • ⅓ cup rice vinegar
    • ¼ cup soy sauce (I use low sodium)
    • 2 tablespoons sesame oil
    • 1 tablespoon sugar
    • 3 teaspoons minced garlic
    • ½ teaspoon ground ginger (more to taste)

    Saturday, April 29, 2017

    Pancit


    This is a traditional Filipino dish that is basically a noodle stir fry.  Some recipes call for chicken and or shrimp in the pancit.  Some marinade the chicken in a teriyaki marinade overnight and then stir fry the chicken.  Or it can be vegetarian..your choice..it is a very adaptable dish.  Great with a few lumpia or eggrolls on the side!
    •   2 garlic cloves, minced
    • 2 cups cabbage, chopped
    • 1 cup carrot, sliced
    • 1 cup onion, sliced
    • 2 c. snow peas
    • yaki soba noodles
    • 2 c. chopped celery 
    • 2 c. chicken or shrimp (optional)
    • 2 tablespoons cooking oil
    • 1 tablespoon soy sauce
    • Heat cooking oil in a large skillet or wok.  Stir fry meat until done and remove from pan. Add garlic, onion, celery, cabbage and celery.  Stir fry for abooout 5 minutes.  Add in snow peas.  You may need to put your cooked vegetables in a bowl at this point to make room for the noodles in the pan.  Cook another 2 minutes then stir in noodles.  The amount of noodles should be at least 3 c.  You can add more if you like more noodle.
    • Heat noodles with vegetables then mix in soy sauce and meat and serve.
    •  

    Wednesday, April 26, 2017

    Panera Bread Chicken Cobb Salad with Green Goddess Dressing

    I have had this twice now at Panera Bread and have loved it both time.  When I cam across the recipe for the dressing on Panera's website I just knew I had to try to make it at home.  While it might not be exact, it is close to the original and quite delicious.  Be aware that you should make the pickled red onions the day before serving this.



    4 c. mixed greens (Panera uses kale, raddiochio, romaine and arugula)
    4 slices cooked bacon, crumbled
    1 chicken breast, grilled and sliced
    1 tomato, sliced
    1 avocado, sliced
    2 hard boiled eggs, sliced
    red onion
    2/3 c. red wine vinegar
    1/3 c. apple cider vinegar
    1 t. sugar
    1 t. salt
    Slice onion in thin slices.  Combine vinegars, sugar and salt.  Mix in onion and place in glass jar or bowl.  Allow to sit at least one hour or best overnight.

    Place greens in 2 bowls.  Top with bacon, chicken, avocado, eggs and pickled red onion.  Top with dressing.

    Dressing:
    ½ cup mayonnaise
    - 1 cup Greek yogurt
    - 1 oz. (weighed) fresh basil leaves, finely chopped
    - 2 tablespoons shallot, minced
    - 2 tablespoons basil pesto
    - ¼ cup white wine vinegar
    - 1 tablespoon + 1 teaspoon agave syrup
    - 1 teaspoon dijon mustard
    - pinch of kosher salt & coarse black pepper
    Whisk all dressing ingredients together.

    Monday, April 24, 2017

    Tropical Shrimp Rice Bowl


    Tasty, delicious, easy and quick--a perfect recipe for a busy weeknight dinner.  This recipe is served over rice mixed with a little cilantro for zest.  The sauce has just a touch of chili powder to spice it up.
    I added a cup of green peas to this or edamame would be great too.
    • 3 cups cooked rice
    • ½ Tbsp fresh minced cilantro
    • Salt
    • Shrimp:
    • ½ lb shrimp
    • 2 tsp lime juice
    • 2 Tbsp pineapple juice
    • ¼ tsp chili powder
    • Salt
    • Sauce:
    • 8 oz can of pineapple chunks, save 2 T. of juice for the shrimp
    • ½ cup pineapple juice
    • 1½ Tbsp soy sauce
    • 1 Tbsp honey
    • Zest from 1 lime
    • Juice from 1 lime
    • ½ tsp chili powder
    • 1 Tbsp fresh, minced cilantro
    Mix shrimp with lime juice, pineapple juice and chili powder and let sit for 20 minutes.  Heat a fryig pan with a Tablespoon of oil.  Add shrimp and saute until pink.  Remove from pan and add all sauce ingredients.  Simmer 5-10 minutes until thickened.  Serve over rice that has been mixed with the cilantro.

    Friday, April 21, 2017

    Southern Veggie Burgers


    I found this recipe in the new Vegetarian Times.  They are very good.  But also extremely messy to make.  I did not find that they were easy to form into patties at all.  Then to move them to a frying pan was impossible...so I decided to pop them in the freezer for a bit.  I tried 15 minutes but I believe that 30 minutes would be better.  You want them to firm up before cooking.

    2 cans black eyed peas
    2 eggs
    6 T. cornmeal
    1/2 c. chopped green onions
    1 red pepper, diced
    i clove of garlic, minced
    2 t. fresh thyme
    Drain one can of black eyed peas.  Put into a food processor with eggs and cornmeal.  Blend until smooth.  Pour into a bowl.  Mix in onion, red pepper, garlic, thyme and other can of black eyed peas that has also been drained.  Form into 4 patties.  Freeze for 30 minutes.  Put 2 T. olive oil in a frying pan.  Add patties and cook each side about 5 minutes.