Monday, November 17, 2014

Basic Chicken Stock

  • Carcass from a roast chicken or about 2 pounds chicken bone, chopped into pieces
  • 3 large carrots, peeled
  • 1 parsnip, peeled
  • 1 large leek, washed
  • 2 onions
  • 1 stalk celery, trimmed
  • Small bunch of parsley
  • Sprig of thyme
  • 1 bay leaf
  • 4 black peppercorns
  • 8 cups boiling water
  1. Put the carcass into a large, heavy-bottomed saucepan.
  2. Roughly chop all the vegetables and add to the pan together with the herbs and peppercorns.
  3. Pour in the water, bring to a boil, and then remove all the surface sediment with a slotted spoon.
  4. Half cover the pan and simmer gently for 1 1/2 hours or until the liquid is reduced by half.
  5. Allow to cool, then leave in the fridge overnight.
  6. Remove any congealed fat from the top in the morning.
  7. Strain the chicken and vegetables to make the stock.

Tuesday, October 28, 2014

Cinnamon Crumb Muffins

2 c. plus ⅓ c. flour, divided
⅔ c. plus ¼ c. sugar, divided
1 ½ t. baking powder
½ t. baking soda
¼ t. ground nutmeg
1 c. chunky applesauce
¼ c. milk
¼ c. vegetable oil
1 egg, lightly beaten
4 t. cinnamon extract
¼ c. butter, melted

  1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix 2 cups flour, ⅔ cup sugar, baking powder, baking soda and nutmeg in large bowl. Mix applesauce, milk, oil, egg and cinnamon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened.
  2. Spoon batter into prepared muffin cups, filling each cup ⅔ full. Mix remaining ⅓ cup flour, remaining ¼ cup sugar and butter. Sprinkle over batter.
  3. Bake 18 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.

Chocolate-Peppermint Layer Cake

1 (18 ¼ -oz.) package dark-chocolate fudge-cake mix
1¼ c. water
½ c. light mayonnaise
¾ c. fat-free egg substitute
¾ t. peppermint extract

2 (12-oz.) container frozen fat-free whipped topping, thawed

  1. Preheat the oven to 350 F.  Spray 2 (9-inch) round cake pans with nonstick spray.
  2. With an electric mixer on low speed, beat the cake mix, water, mayonnaise, egg substitute, and peppermint extract in a large bowl until blended, about 1 minute.  With the mixer on medium-high speed, beat until fluffy, about 2 minutes.  Spread the batter evenly in the pans.  Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes.  Cool in the pans on a rack 15 minutes.  Remove from the pans and cool completely on the rack.
  3. With a large serrated knife, slice each cake in half horizontally to make a total of 4 layers.
  4. Place 1 layer, cut side up, on a serving plate.  Spread the top with 1 cup of the whipped topping.  Repeat with the remaining 3 layers and whipped topping.

Serves 16

Sunday, August 3, 2014

7UP Biscuits

This is a recipe that has been floating around Facebook.  I ran out of Bisquick and didn't have extra for kneading.  I opted to make drop biscuits instead of cut biscuits.

4 c. Bisquick
1 c. sour cream
1 c. 7UP
1/2 c. melted butter


  1. Mix Bisquick, sour cream and 7UP, dough will be very soft
  2. Knead and fold dough until coated with your baking mix
  3. Pat dough out and cut biscuits using a round biscuit/cookie cutter 
  4. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish
  5. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown

Thursday, July 31, 2014

Pork Tamales

Before tackling tamales, keep in mind that they are NOT hard to make, they are TIME CONSUMING.  The process takes hours. That said, they are well worth it.

5 lbs. of pork shoulder/pork butt
2 bay leaves
1 bag of corn husks
1 bag chilies (the green bag @ Fry's seem to be the best)
2-3 cloves garlic
1 t. salt
6 c. Maseca
6 c. chicken broth
2 c. vegetable oil
3 t. baking powder
3 t. salt
Monterey Jack cheese, shredded (optional)
Jalapenos, sliced (optional)

Cooking the Pork:

  1. Put the pork in the crock pot with bay leaves.  
  2. Cook on high, overnight the night before you plan on making your tamales.
  3. The pork is ready when it shreds easily; you should be able to pull the bone out easily.

Soak the Corn Husks:

  1. Fill one side of your clean kitchen sink with cold water.
  2. Clean off any corn silk from the husks and separate them (try not to tear them as you separate them)
  3. Put the corn husks in the cold water.
  4. The husks will tend to float.  I usually weigh them down with a glass measuring cup.  This is not necessary, just a tip I use.
  5. Soak for 30-40 minutes.

Make the Chili Sauce:

  1. Bring a large pot of water to a boil.
  2. Remove the stem from each individual chili and sake out the seeds from the inside.
  3. Once the stems and seeds are removed, put the chilies in the boiling pot of water.
  4. Boil the chilies until they are soft and a bright pink, about 10 minutes.
  5. Transfer the chilies to the blender, add 2-3 cloves of garlic, 1 teaspoon salt, and some of the chili water.
  6. Blend the chili mixture.
  7. Add more chili water if needed.  The goal is to have a nice consistency that is not too thick, yet not too runny.
  8. Pour the chili mixture into a strainer and strain into a bowl.  You may need to take the back of a spoon and force the liquid through.  Straining is not required, but I like my chili sauce smooth and free of the "skin" particles.

Make the Masa Mixture

  1. In a large bowl, mix Maseca, chicken broth, vegetable oil, baking powder, and 3 teaspoons salt.
  2. Stir until everything is well blended.  It should be a nice consistency, not too thin, but not too pasty.  Add more oil if your mixture needs more moisture.

Drain the Corn Husks
  1. Remove the corn husks from the water and shake off any excess water.
  2. Place them on a cookie sheet.

Assemble the Tamales

  1. Line up all of your components:  corn husks, masa mixutre, meat, chili sauce, cheese/jalapenos
  2. Open a single husk with the wide end at the top.  Spread masa on the husk, about 1/4" thick.  There is no need to spread masa all the way down to the point as this will be folded up.
  3. Lay a fair amount of pork along the center (top to bottom) of the masa covered husk.
  4. Spoon 2 or 3 spoonfuls of chili sauce on top of the meat.
  5. Sprinkle a small amount of cheese along the sauce/meat (if using).
  6. Place jalapenos on top of the cheese (if using).  I make about half with jalapenos and half without.  I make sure to put 1 - 2 slices very near the top so the ones with jalapenos are very distinguishable.
  7. Fold the left side over about 2/3 of the way.
  8. Fold the right side over about 2/3 of the way, the masa will help act as a glue to help hold it together.
  9. Fold the bottom up.
  10. Place the folded tamale open end up in your steamer basket.  Note:  initially you may need to place a bowl or something else in your steamer basket to help support the tamales until you have wrapped up enough of them to support each other.  You may also find a way to position your pot and steamer basket at an angle (generally, I have not added any water to the pot at this point).  You do not want the tamales to slide down and lose the contents.
  11. Do not put too many tamales into the steamer basket or they will not cook properly.
  12. Add water to the steamer pot and place it on the stove.
  13. Cover the pot and steamer basket and turn it on high.
  14. Once a good steam is being generated, turn the heat down to medium-low.
  15. Continue steaming for 1 1/2 to 2 hour.
  16. The tamales are done when you open one up and the masa has hardened.  If the masa is still too soft, continue steaming.

Sweet Corn Tamale Cakes


  • 1 1/2 c. sweet corn, frozen
  • 1/2 c. butter, softened
  • 3 T. granulated sugar
  • 1/8 t. salt
  • 1/2 c. masa harina
  • 2 T. all-purpose flour


  • 1/4 c. sour cream
  • 1/2 avocados, chopped
  • 2 T. cilantro, fresh chopped


  1. Coarsely puree 1 cup of the frozen corn in a food processor.
  2. Combine pureed corn with softened butter, sugar and salt.
  3. Blend well with electric mixer until smooth.
  4. Add masa and flour and bled well.
  5. Mix in the remaining 1/2 cup of frozen corn by hand.
  6. Measure 1/2 cup portions and form into 3-inch patties.
  7. Arrange patties on a baking sheet and bake 25 to 30 minutes or until the cakes are browned on the bottom.
  8. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes, or until other side is browned.
  9. Arrange cakes on a plate and sever with garnish.

BBQ Ribs


  1. Wrap ribs in 3 layers of aluminum foil
  2. Turn grill on maximum heat for 10 minutes
  3. Put ribs on for grill for 10 minutes
  4. Flip rib packets and turn heat to low
  5. Cook for 20-30 minutes
  6. Flip and cook for 20-30 minutes longer.

Pumpkin Bread

Years ago I found a wonderful Pumpkin Bread recipe.  After a couple of moves, the recipe has gone missing.  I'm still searching for the missing recipe since I don't have it memorized.

4 eggs
3 c. sugar
1 c. raisins
1 1/2 t. salt
2 t. cinnamon
2 c. pumpkin (1 can)
2 t. baking soda
1 t. nutmeg
1 c. pecans
3 1/3 c. flour
1 c. vegetable oil
2/3 c. water or orange juice

  1. Mix sugar, eggs, salt, oil, and pumpkin.
  2. Sift flour, soda and spices.
  3. Add water and flour to mix.
  4. Stir in nuts and raisins.
  5. Bake at 350 degrees for 1 hour in greased and floured baking pans.

Gnocchi Bolognese


  • 1 t. olive oil
  • 3/4 lb. ground beef
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 t. dried basil
  • 1 (28 oz.) can diced tomatoes
  • 1 (16 oz.)  bag frozen potato gnocchi
  • 1/4 c. grated Parmesan cheese


  1. Heat the oil in a large nonstick skillet over medium-high heat.
  2. Add the beef and cook, breaking it apart with a wooden spoon, until lightly browned, 4-5 minutes.
  3. Stir in the onion, carrot, celery, garlic, and basil; cook stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Stir in the tomatoes; bring to a boil.
  5. Reduce the heat and simmer, stirring occasionally, until slightly thickened, 12-14 minutes.
  6. Meanwhile, cook the gnocchi according to package directions, omitting the salt if desired, drain.
  7. Add the gnocchi and cheese to the skillet and cook, tossing, until hot, 1-2 minutes.
Prep Time = 15 minutes
Cook Time = 25 minutes
Serves 6

Tuesday, July 1, 2014

Chicken and Spinach Casserole

1/2 C. mayonnaise
1/2 C. sour cream
1/2 t. garlic powder
pinch of black pepper
1/3 C. grated Parmesan cheese
1/3 C. shredded mozzarella
2 C. diced, cooked chicken breast
10 oz. frozen spinach, thawed and drained well
Cooking spray

  1. Preheat oven to 350 degrees F.
  2. Spray a 9" x 9" baking dish with cooking spray.
  3. Combine mayonnaise, sour cream, garlic powder, pepper, Parmesan cheese, and mozzarella cheese in a medium bowl.
  4. In another bowl, toss 1/3 of the sauce with the chicken and spinach.
  5. Spread in the casserole dish.
  6. Pour the rest of the sauce mixture over the chicken and spinach.
  7. Bake, uncovered 40 minutes, or until top is golden brown.
Serves 6

TIP: Shred Chicken Quickly

My aunt was visiting a few months ago and I pulled out my Kitchen Aid mixer to make some dinner rolls.  She asked me if I knew the mixer was great for shredding cooked chicken.  To be honest, I had never thought of this.  The next time I needed to shred a couple of chicken breasts I gave it a try.

I have to agree, it works great.  I've tried both the mixing paddle and the dough hook and both do the job.

Chicken Pizza Crist

2 C. cooked, shredded chicken breast
2 C. mozzarella, shredded
1 T. parsley, dried
1 t. basil
1/2 t. onion powder
1/2 t. garlic powder


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency. (I use my Ninja blender to accomplish this)
  3. Press chicken/cheese mixture on parchment paper on a cookie sheet.
  4. Top with parsley, basil, onion and garlic powder.
  5. Bake for 12 minutes.
  6. Let cool for five minutes.
  7. Top with sauce, cheese, and then toppings.
  8. Bake for 6-8 minutes more, or until toppings are melted.
  9. Let cool for five minutes.
  10. Slice and serve.

Friday, May 30, 2014

Chicken Cordon Bleu

4 chicken breast fillets
4 thick or 8 thin slices of ham
4 thick or 8 thin slices of Swiss cheese (provolone can be substituted)
2 eggs, beaten
4 T. butter, melted
2 C. Panko bread crumbs
Dijon mustard
  1. Use a meat hammer to pound chicken breasts to approximately 1/4 to 1/2 inch thick.
  2. Sprinkle with salt/pepper.
  3. Top each breast with ham and cheese.
  4. Roll tightly, secure with toothpick.
  5. Combine eggs and butter.
  6. Dredge chicken roll well then roll in Panko bread crumbs until completely coated.
  7. Bake at 375 degrees F. for 30 to 35 minutes, with seam side down.
  8. Remove toothpicks.
  9. Serve with Dijon mustard.


1 lb. ground beef
1/2 C. uncooked rice
1 t. salt
1 t. cumin
3 cloves of garlic, peeled and crushed
3 qt. chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 C. greens (mustard, spinach or other)
2 t. oregano
2 cloves garlic, crushed
1 t. cumin
  1. Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic.
  2. Form 1 1/2 tablespoons into meatballs, do this until all meat/rice is formed into meatballs.
  3. Bring broth to a boil in a large pot.
  4. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs.
  5. Simmer gently for 20 minutes
  6. Add in the carrots, onion, cilantro, remaining spices, garlic and celery.
  7. Simmer for 1 hour and 15 minutes or until rice in the meatballs is cooked trough.
  8. Add in the greens and simmer for an additional 15 minutes.
  9. Serve hot with fresh flour tortillas
Prep Time:  30 minutes
Cook Time:  2 hours

Saturday, May 24, 2014

Oven Baked Chicken

3 lbs. chicken parts
1 T. oil
1 T. onion powder
1 1/2 t. Italian Seasoning
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
  1. Preheat oven to 375 degrees F.
  2. Brush chicken with oil. 
  3. Mix seasoning in a small bowl.
  4. Coat chicken evenly with seasoning mixture.
  5. Place chicken in shallow baking dish.
  6. Bake for 45 to 50 minutes or until chicken is cooked through.
Makes 8 servings
Prep Time:  10 minutes
Cook Time:  45 - 50  minutes

Wednesday, May 7, 2014

Jell-o Popsicles

1 small box Jell-o gelatin (any flavor) 
1 C. boiling water 
1/3 C. sugar
1 1/3 C. cold water 

  1. Add gelatin and sugar to boiling water.
  2. Stir until powder dissolves
  3. Add cold water and stir.
  4. Pour into popsicle molds
  5. Freeze 6-8 hours

Monday, May 5, 2014

Detangling Conditioner

1 T. apple cider vinegar
1 cup water
spray bottle


  1. Add apple cider vinegar a clean spray bottle with water.
  2. Spry damp hair and massage in thoroughly with hands.

Pickled Jalapeno Peppers

1 1/2 lbs. Jalapeno Peppers
2 C. white vinegar
2 C. water
1/2 t. salt per pint

Also needed:
3 pint jars w/rings and lids
gloves (optional)

Sterilize Jars:
  1. Wash 1-pint Mason jars in hot suds and rinse in scalding water.
  2. Put jars in a pot and cover with hot water.
  3. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges.
  4. Turn off heat and let jars stand in hot water.
  5. Just before they are filled, invert jars onto a kitchen towel to dry (Jars should be filled while they are still hot).
  6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
Prepare Jalapeno Peppers:
  1. Combine the white vinegar and water in a medium saucepan.
  2. Bring it to a boil, lower heat and simmer while preparing the jalapeno peppers.
  3. If using gloves, put them on now.
  4. Wash peppers, drain and slice into 1/4 inch rounds, discarding stems.
  5. For milder flavor, remove the seeds.
  6. Pack the peppers in glass jars to within 1/2 inch of the top and cover with the boiling vinegar-water, leaving 1/2-inch headspace.
  7. Add salt to jars.
  8. After filling the glass jars, work the blade of a knife down the side of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
  9. Wipe the ring and the jar rim clean and screw on the cap.
  10. Place jars in boiling pot of water for 10 minutes.
  11. After 10 minutes remove the jars from the boiling water.
  12. Listen for the pop, indicating that the jars are sealed.
  13. Allow the jalapeno peppers to cure for a minimum of 6 weeks.

Thursday, March 20, 2014

3-Ingredient Slow Cooker Chicken Tacos


  • 6 frozen chicken breasts
  • 1 packet low-sodium taco seasoning mix
  • 1 jar (16 oz.) prepared salsa


  1. Place the frozen chicken breasts in a slow cooker.  
  2. Sprinkle with taco seasoning mix.
  3. Pour in jar of salsa.
  4. Cook in the slow cooker on low for 6 to 8 hours, or until chicken reaches a safe internal temperature of 165 F.
  5. Shred the chicken with two forks.  
  6. If serving with corn tortillas, heat a bit of oil in a skillet on the stove top.  
  7. Brown each tortilla for about 1 minute on each side and fold into a taco shape.
  8. Serve with the toppings of your choice.
  9. Refrigerate any leftovers.

Makes 12 to 18 tacos.

Friday, February 28, 2014

Homemade Bubble Solution

1 c. water
2 T. light Karo syrup or 2 T. glycerin
4 T. dishwashing liquid

Mix ingredients together.

Note:  The glycerin is the key to better bubbles!

Lawn Tonic

I found this recipe years ago while watching 12 News.  This is a formula for green lawns in high heat. 
1 can regular soda (do not use diet)
1 can beer (no light beer)
1/2 c. liquid dishwashing (do not use anti-bacterial dishwashing liquid)
1/2 c. household ammonia
1/2 c. mouthwash
Pour into 10-gallon hose-end sprayer.
  • In high-heat, apply every 3 weeks.
  • The liquid soap is a wetting agent, helping the formula penetrate to the roots.
  • The ammonia promotes growth and turns your lawn green.
  • The mouthwash kills the bugs and grubs.
  • Do not use anti-bacterial dishwashing liquid in the mixture as it will kill off important microbes in the lawn and soil that help digest thatch.

Wednesday, February 26, 2014

Cheesy Broccoli Cups

2 c. broccoli florets
1 large clove garlic, minced
1 c. ricotta
1 1/2 C. grated mozzarella, divided
1 egg, beaten
Salt and pepper


  1. Steam broccoli until tender.
  2. Preheat oven to 350 degrees.
  3. Cool broccoli slightly.
  4. Coursely chop and place in a bowl.
  5. Combine broccoli, garlic, ricotta, 1 cup mozzarella, and egg.  
  6. Season with salt and pepper.
  7. Stir all ingredients to combine.
  8. Divide broccoli/cheese mixture among ramekins.
  9. Sprinkle with remaining mozzarella.
  10. Place ramekins on a baking sheet and bake for 25 to 30 minutes, until cheeses are melted and mozzarella on top starts to brown.

Sunday, February 23, 2014

Homemade Pain Relieving Cream

1/2 c. Coconut Oil
2 t. Beeswax pellets
5 drops Camphor oil
5 drops Peppermint oil

5 drops Eucalyptus oil
  1. Melt coconut oil and beeswax pellets. (I use a double boiler)
  2. Stir until melted.
  3. Allow the mixture to cool, but not to set up.
  4. Add the essential oils and stir.
  5. Pour into a small container and allow to cool completely.
Note:  Since coconut oil is the dominant ingredient, this will melt if kept in a warm place. 


Tandoori Seasoning

1½ t. garlic powder
1½ t. paprika
1 t. cayenne pepper
1 t. ground coriander
1 t. ground cumin
1 t. ground ginger
1 t. salt
¼ t. ground cardamom
¼ t. ground cinnamon

Mix all ingredients together and use as a rub for lamb, beef, pork and chicken.

Note:  This is spicy.

Friday, February 7, 2014

Basic Lip Balm

1 t. beeswax
2 t. coconut oil
2 drops vitamin E oil
2-3 drops flavor oil

Melt beeswax and coconut oil.
Stir in vitamin E oil.
Add flavor oil
Place in tube or pot.

Note:  This can be made without the flavor oil if you don't have any on hand.

Thursday, February 6, 2014

Tea Tree Oil Shampoo

This is a handy shampoo to combat dandruff or scalp build up.

What You Will Need:
  • 1 Bottle Shampoo (preferably dye and fragrance free)
  • 1 Bottle Tea Tree Oil
  • Dropper
  1. Using a dropper, add 2 drops of tea tree oil per ounce of shampoo.
  2. Replace the shampoo bottle cap and shake well to mix.
  3. Shake shampoo before each use.
  4. Use shampoo as you normally would.
  • Do not ingest tea tree oil.
  • Do not use tea tree oil undiluted
  • Watch for allergic reactions, especially if it is your first time using tea tree oil.
  • Do Not use tea tree oil if you are pregnant or breast feeding.
  • As with any essential oils, use with caution.

Monday, February 3, 2014

Easy Shrimp Scampi

1 stick butter
1 lb. shrimp cooked shrimp, deveined.
1 lemon
2 t. Italian Seasoning


  1. Preheat oven to 350.
  2. Melt a stick of butter.
  3. Line a baking sheet with foil.
  4. Thinly slice lemon and lay out on the baking sheet.
  5. Layer on the shrimp over the lemon.
  6. Pour the butter over the shrimp.
  7. Sprinkle with Italian Seasoning.
  8. Bake for 15 minutes.

Parmesan Zucchini


  • 4 medium zucchini, cut in half
  • olive oil
  • 1/4 c. Parmesan cheese
  • 1 T. Rosemary (fresh)
  • 1 T. Thyme (fresh)

  1. Preheat oven to 350.
  2. Brush cut zucchini lightly with olive oil.
  3. Place zucchini on foil lined baking sheet.
  4. Mix Parmesan cheese, rosemary and thyme.
  5. Sprinkle cheese mixture on zucchini halves.
  6. Bake 15 minutes
  7. Broil 3-4 minutes, until cheese is golden brown.

Note:  If using dried herbs, use sparingly because the Rosemary can be overpowering.

Modification:  Try Mozzarella instead of Parmesan, and Italian Seasoning instead of Rosemary and Thyme.

Thursday, January 23, 2014

White-Bean and Sausage Stew


  • 6 (3 oz.) Italian sausages  
  • 1 T. olive oil
  • 1 large onion, diced
  • 1 clove garlic, chopped  
  • 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained  
  • 1 (28 oz.) can chopped tomatoes, drained  
  • 1 T. chopped fresh or 1 tsp. dried thyme  
  • Salt and pepper to taste


  1. Poke holes in sausages and put in a large nonstick skillet. 
  2. Add 1/4 cup water; bring to a boil. 
  3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. 
  4. Transfer to a plate. 
  5. Heat oil in skillet over medium-high heat. 
  6. Add onion and garlic; cook, stirring often, about 3 minutes. 
  7. Add beans, tomatoes and thyme.
  8. Put half of bean mixture into a slow cooker. 
  9. Arrange sausages on top, followed by remaining beans. 
  10. Cook on high for 4 hours. 
  11. Check after 2 hours and add water if mixture looks dry.
  12. Remove sausages; slice thickly. 
  13. Season beans with salt and pepper. 
  14. Return sausage to stew. 

Note:  Stew can be kept, frozen and tightly sealed, for up to 1 month.

Prep. Time:  15 minutes
Cook Time:  4 hours, 15 minutes
Serves 4

Tuesday, January 21, 2014

Tortellini & Zucchini

This is a pretty versatile recipe.  Pick your favorite tortellini.  Add peppers if you like.

2 medium to large zucchini, sliced thin
1/4 c. diced onion
1 T. Olive oil
1 clove garlic, minced
9 oz. tortellini, cooked according to package directions
2 - 8 oz. cans tomato sauce
1/2 t. basil
1 t. parsley

  1. Cook the tortellini according to package directions
  2. Heat olive oil in a non-stick skillet
  3. Saute onion until translucent
  4. Add garlic and saute for 30 seconds
  5. Add basil and parsley
  6. Add zucchini to skillet and saute until lightly browned
  7. Add cooked tortellini to zucchini mixture
  8. Add tomato sauce, stir.
  9. Cook until everything is heated through.

Tuesday, January 14, 2014

Pork Cutlets


  • 1/4 cup Parmesan cheese (shredded into fine powder)
  • 1/4 cup coconut flour plus a few tablespoons for dredging
  • 2 eggs
  • 4 small, boneless porkchops 
  • salt, pepper, seasonings 
  • Worcestershire (optional)
  • Cabbage
  • 3 - 4 Tablespoons Coconut oil 

  1. Pound pork lightly until thin
  2. Season pork with salt and pepper
  3. Dredge pork in coconut flour
  4. Beat eggs, dip pork into egg mixture
  5. Combine Parmesan and coconut and then dip pork into that mixture as well
  6. Heat oil 
  7. Fry porkchops until dark golden brown and then flip it on the other side (10 min, depending on thickness)
  8. Serve with cabbage

Shrimp and Avocado Salad

This makes a nice appetizer or light lunch.


  • 1 lb jumbo cooked shrimp, peeled, deveined and diced
  • 1 medium tomato, diced 
  • 1 avocado, diced 
  • 1 jalapeno, seeds removed, diced fine 
  • 1/4 cup chopped red onion 
  • 2 limes, juice of 
  • 1 tsp olive oil 
  • 1 tbsp chopped cilantro 
  • salt and fresh pepper to taste 

  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. 
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeƱo. 
  4. Combine all the ingredients together, add cilantro and gently toss. 
  5. Adjust salt and pepper to taste.

If you need to prepare this ahead of time, combine all ingredients except the avocado and cliantro.  Refrigerate.  Add the avocado and cliantro immediately prior to serving.

Thursday, January 2, 2014

Basic Tomato Sauce

If you are looking for a tomato sauce recipe with no added sugar, here is a simple, yet tasty recipe.  An added benefit is the extra vegetables added, and no one will know!

2 T. olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 T. chopped fresh parsley
1 clove garlic, minced
1/2 t. dried basil or 2 T. chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 t, tomato paste
Salt and freshly ground black pepper to taste

  1. Heat olive oil in a large wide skillet on medium heat. 
  2. Add the chopped onion, carrot, celery and parsley. 
  3. Stir to coat. 
  4. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
  5. Remove cover and add the minced garlic. 
  6. Increase the heat to medium high. 
  7. Cook garlic for 30 seconds. 
  8. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. 
  9. Add the tomato paste and the basil. 
  10. Season with salt and pepper to taste. 
  11. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. 
  12. If you want, you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency. 

Wednesday, January 1, 2014

Cherry Tomatoes with Broccoli Filling

I served these at our Christmas Eve party and they were a very popular appetizer.

48 cherry or grape tomatoes (about 2 pints)  1 10-oz. package frozen chopped broccoli, thawed1/2 cup  reduced-fat mayonnaise1/2 cup  nonfat sour cream1/4 cup  grated Parmesan1/2 teaspoon  crushed red pepper  Salt and pepper


  1. Slice tops off tomatoes; reserve. 
  2. Use a small spoon or melon baller to scoop out pulp; discard pulp. 
  3. Invert tomatoes onto paper towels, cover with plastic wrap and refrigerate until ready to fill
  4. Squeeze as much moisture as possible from broccoli and pat dry with paper towels. 
  5. Place in bowl of a food processor and add mayonnaise, sour cream, Parmesan and crushed red pepper. 
  6. Pulse a few times to thoroughly mix, but do not completely puree. 
  7. Season with salt and pepper. 
  8. Refrigerate until ready to serve.
  9. Spoon 1 tsp. filling into each tomato, mounding filling slightly. 
  10. Set tops on filling. 
  11. Serve chilled or at room temperature.

10 Servings