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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Apr 17, 2014

Marinara with Chicken and Vegetables.

I raided my pantry and made this dish for a quick supper.  I started cooking the chicken whole then sliced it down and finished it off.  Next time, I think I will slice before marinading and cooking to make it quicker.  I served this over ravioli.

Balsamic Dressing
1 Chicken Breast
1 Cup Peppers
2 C Spinach
3 Cloves Garlic
1 Jar Marinara
Pasta of your choice, cooked to your liking

Place chicken in a zip top bag and add just enough dressing to cover.  Marinade at least one hour.

Heat a skillet over medium high heat.  Add some olive oil.  Add chicken and cook until done.

Remove chicken.  Add garlic to pan and cook about one minute.

Add peppers to the pan, cook three minutes.

Add spinach to the pan, cook until wilted.

Add sauce.

Stir, add chicken on top and heat through.  Serve over your pasta.

Apr 16, 2014

Sausage and Pepper Quiche

Breakfast for supper again - this is becoming habit.  And why not?

2 Hot Italian Turkey Sausage Links (about 4 ounces)
1 1/2 Cups Chopped Bell Pepper
1 Cup Grated Cheddar Cheese
4 Eggs, Beaten
1 Cup Half and Half
1/2 Cup Bisquick

Heat oven to 375 degrees, grease a pie plate and set aside.

Brown Sausage, drain and put into pie pan.

Top with peppers.

Top with cheese.

Whisk together Eggs, Half and Half and Bisquick.

Pour over contents of pie plate.

Bake until set and slightly browned, about 45 minutes.

Apr 15, 2014

Corn and Green Bean Bake

I wanted a veg to go with dinner - grilled fish.  This was quick to throw together and cooked while we heated the grill and cooked the fish.  I used frozen corn from the summer, you can use store frozen corn, just reserve about 1/2 cup bean juice to stir into the corn/bean mixture.

You will need:
15 Ounces Green Beans, drained (see notes)
2 Cups Frozen Corn, thawed, DO NOT DRAIN
1/2 Cup Finely Chopped Pecans
3/4 Cup Grated Mozzarella
1 Sleeve Crackers, Crushed (I used club crackers)
1 Stick Butter, Melted

Heat oven to 350 degrees.

In a large bowl, stir together everything but cheese, crackers and butter.

Pour into a 1.5 to 2 quart baking dish.  Top with cheese.

Mix together crushed crackers and butter.  Top vegetables with cracker mixture.

Bake for 30 minutes.

Apr 13, 2014

Fish without Tartar Sauce? Not in our house....OOPS

Every time I make fish, Hubby asks if we have tartar sauce.  After 15+ years, you would think I would remember.  What do I do in a pinch?  Make it myself.

Stir Together:

1/2 Cup Mayonnaise
1 Tbl Relish
1 Tbl Lemon Juice
dash salt
dash pepper

Taste.  Add more salt and pepper to taste.  Refrigerate until ready to use.

Apr 12, 2014

Delicious by Ruth Reichl

Delicious! is a wonderful story that weaves together two stories throughout and ties them together at the end. First, there is Billie - the Ugly Duckling living in her sister's shadow. She breaks away by quitting school to move to New York and work for a magazine - Delicious!. She slowly learns about herself as we learn about her past. At the end of book one, there is a momentous event. The results start book two and lead to the introduction of Lulu through letters. I COULD NOT put this book down. It is a captivating enigma and it ends with a wonderful gift - but you will have to read it to learn what that gift is and who it is for.

Apr 6, 2014

Braised Eggs

This was our recent 'breakfast for dinner' dish.  It is very customizable - you can cook as many eggs as your pan will hold.  Don't worry about leftover bean/sausage mix - chop up small amounts and scramble with eggs the next morning.

1 Pint Cherry Tomatoes
1 Tsp Olive Oil
1 Tbl Olive Oil
12 Ounces Breakfast Sausage
3/4 Cup Bell Pepper, cut into strips
1 Tsp Cumin
1 Tsp Chili Powder
2 Tsp Hot Sauce
1 Cup Salsa
15 Ounces Black Beans - rinsing and draining optional
Large Eggs - you choose the amount

Heat broiler on high.  Cut tomatoes in half, place cut side down in a pie plate.  Drizzle with 1 tsp olive oil.  

Broil until slightly charred.  Set aside.

Use a large skillet with a lid.  Heat remaining oil over medium high heat.  Add sausage and cook about 5 minutes, breaking into small pieces.

Add bell pepper and cook until sausage is done.

Reduce heat to medium, add cumin, chili powder, hot sauce, salsa and black beans.

Bring to a simmer.  Make small wells in sausage mixture - enough to hold the eggs you want to cook. I made 5.

Add an egg into each well.  Cove and cook for three minutes.

After three minutes, they will look like this.

Add tomatoes to the pan, avoiding the yolks.  

Cover and cook another 4 to 6 minutes until egg whites are cooked and yolks are still runny.  Remove from heat and serve with toast.

Apr 3, 2014

Smith Family Potato Salad

I recently attended a bridal shower for my niece.  There was homemade potato salad there and it was wonderful.  Thankfully, her mother in law was willing to share the recipe, and now I share it with you.  If you are not a fan of egg, this is not for you.  Even without the egg on top, it has an egg flavor.
The recipe indicates that she used Hellman's mayonnaise, I used Dukes.  Still wonderful, so use what you prefer.  Type of mustard is not specified, I used horseradish mustard.

2 Large Eggs
1 Tbl Mustard
2 Tbl Flour
6 Tbl Sugar
3/4 Cup Water
1/4 Cup Vinegar (I used Apple Cider Vinegar)
1 Tsp Salt
2 Cups Mayonnaise

5 - 6 Large Potatoes Cut, Cooked and Cooled
4 Cups (Dry Measure) macaroni - Cooked
A mix of the above measurement of potato and macaroni.

Blend the mustard and eggs in a small pan.  

Add flour, sugar, water, vinegar and salt.  

Cook until smooth and cool completely.  Add mayonnaise.

Add macaroni, potatoes - whatever you choose.

If desired, add 5 hard boiled eggs on top.