Wednesday, October 24, 2018



Prep time:  5 minutes     Cook time:  30 minutes
4 chicken breast halves, skin removed
1 cup Swanson chicken broth
1 tbsp. chopped fresh parsley
1/2 tsp. dried rosemary leaves
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. garlic powder
1 large sweet potato, cut up
1 cup fresh or frozen whole green beans

COOK chicken in nonstick skillet until browned.

ADD broth, parsley, rosemary, thyme, garlic, potato and beans.  Heat to a boil.  Cover and cook over low heat 20 minutes or until done.  Serves 4.

Thursday, August 10, 2017


Roasted Asparagus Recipe

This is such an easy side dish to make and goes with everything. Break the ends of your asparagus and lay on a sprayed dish or pan. Top with a quick splash of olive oil and then sprinkle with salt and pepper.

Top with chopped garlic.

Place in 400 degree oven and cook until the asparagus reaches the level you like. Its usually about 20 minutes. If you like your asparagus cooked to a very tender level I would cook without garlic for 10 minutes then add garlic to finish cook. This will help the garlic to not burn. 

Its that easy! 


Taken from

Monday, August 7, 2017


Au Jus Ranch Crock Pot Roast

This is one of the easiest dishes I have ever made! Perfect to put in the crock pot before you head off to church or a work day.


  • 1 3-pound chuck roast
  • 1 1-ounce packet of dry ranch seasoning mix
  • 1 1-ounce packet of dry au jus gravy mix
  • 6 tbsp. butter
  • 1/3 cup water

  • The How To:
    • Add 1/3 cup of water into your crock pot then place the chuck roast on top.
    •  Sprinkle the dry au jus mix on top, sprinkle the dry ranch seasoning mix on top of the chuck roast, then place 6 tbsp. of butter on top of the roast.
    • Cook on low for 7-8 hours or until the meat is tender enough to shred.
    • Shred and serve with the gravy.
    • You can serve over mashed potatoes or rice.
    I wanted my roast very tender so I cooked on high for 2 of the hours.
  • Taken from
  • Thursday, May 4, 2017


    Image result for BLINI


    Basically, these are crepes.  Mix 2 tblsp. of sugar, 1 pinch of salt and 1 cup of flour.  Add 1 1/2 cups of milk, 2-3 eggs and 1/2 tsp. vanilla.  Whisk everything until the mix is smooth.  While whisking add another cup of milk and 2 tblsp. melted butter.

    Brush a preheated skillet with butter and pour in about 3 tblsp. of batter.  When the edges are brown flip the pancake using a spatula.  Hold it for 10-15 seconds then remove from pan.  Place fried pancakes on a plate.  Serve with jam, berries or sour cream.  You can also stuff them with cottage cheese. 

    Tuesday, May 2, 2017


    Image result for COLD CUCUMBER SOUP


    Put 2-4 cloves of garlic in a mortar.  Add 1/2 tsp. of salt and mash to make a paste.  Put two cups of plain yogurt in a bowl.  Add 2 oz. of walnuts, 2 tblsp. of olive oil, and the garlic paste.  Mix with 2 tblsp. lemon juice and 1/2 cup of water.  Season with salt and pepper.  Set aside for 1 to 1 1/2 hours.

    Season 2 chopped cucumbers with salt and let it drain for 10 to 15 minutes.  Mix the cucumbers with the yogurt and stir together.  Serve the soup cold and and add chopped walnuts.  Drizzle with olive oil and add mint leaves if you want.

    Monday, May 1, 2017


    Image result for PIZZA

    Shape 2 lbs. of flour into a well.  Put 1 ounce of yeast, 1/4 cup of warm water and a pinch of salt in the center.  Knead the dough with your hands for 15 minutes.  The dough must become smooth.  Put the dough into a large bowl.  Cover it with a dish towel and keep it out of the sunlight.  Let it rise at room temperature for about two hours.

    When the dough is ready, shape it into a flat disc.  Spread it with tomato sauce.  Add garlic, mushrooms, black olives and cheese.  Bake in 450*F. oven for 15 minutes or until the cheese is melted.

    Buon appetito! 

    Saturday, April 22, 2017


    Oven Fish and Chips

    WebMD Recipe from
    Oven Fish and Chips
    Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.
    Prep: 25 minutes | Total Time: 45 minutes
    • 1 1/2   pounds russet potatoes, scrubbed and cut into 1/4 inch thick wedges
    • 4   teaspoons canola oil
    • 1 1/2   teaspoons Cajun or Creole seasoning, divided
    • 2   cups cornflakes
    • 1/4   cup all-purpose flour
    • 1/4   teaspoon salt
    • 2   large egg whites, beaten
    • 1   pound Pacific cod, or haddock, cut into 4 portions
    • canola or olive oil cooking spray

    1. Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
    2. Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
    3. Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
    4. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

    Nutritional Information

    Makes: 4 servings
    • Calories325
    • Fat5 g
      • Saturated fat0 g
    • Cholesterol43 mg
    • Carbohydrates45 g
      • Dietary fiber3 g
    • Protein24 g
    • Sodium331 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.