Family Recipe Book

Indian food
Coconut Chicken Curry
2 chicken breasts, diced small (can get away with one very large whole chicken breast)
Salt and pepper to taste
2 tablespoons curry powder
1 tsp ground cinnamon
1 tsp paprika
½ tsp cayenne pepper
½ tsp grated fresh ginger root
3 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
½ cup half and half
1 can coconut milk (can reserve small portion for adding to water for boiling rice)
½ tsp sugar

  1.       Season chicken with salt and pepper
  2.       Roast spices in a large skillet over medium heat for two minutes.
  3.       Add oil to spices, stirring until mixed. (If using Patak’s curry paste, you may need more oil.)
  4.       Stir in onions and garlic, cook 1 minute more.
  5.       Add chicken, tossing to coat with spices. Cook 7-10 minutes, until chicken no longer pink.
  6.       Add coconut milk, half and half, tomatoes, and sugar into pan. Stir to combine.
  7.       Cover partially and simmer, stirring occasionally, about 30-40 minutes.

Mango Chutney
2-3 fresh mangoes, diced and peeled
3 tbsp olive oil
1 tsp red pepper flakes
1 large red onion, diced
¼ cup minced fresh ginger (I never use this much)
1 red bell pepper, diced
8 oz pineapple or orange juice – I often mix in a little lemon or lime as well, and always use OJ
4 oz apple cider vinegar
½ c brown sugar
2 tbsp curry powder
Optional: ½ cup raisins or golden raisins; ½ cup toasted chopped macadamia nuts

  1.       Cut mango flesh away from the pit and dice.
  2.       In a sauté pan, heat oil and add red pepper flakes. Toast briefly.
  3.       Add onions and sweat until soft.
  4.       Add ginger and bell pepper; sauté for 1-2 minutes.
  5.       Add mango and cook for 1 minute.
  6.       In separate bowl, combine sugar, juice, vinegar, and curry powder. Add to pan, stirring to combine.
  7.       Bring mixture to simmer and reduce for 30 minutes.
  8.       Optional steps: Add raisins and nuts. Transfer to container over ice bath. (I never do this – I serve it hot!)

Chicken and waffles
2 cups (250 grams) all-purpose flour
¼ cup (55 grams) light-brown sugar
1 teaspoon (8 grams) baking soda

  • 1 ½ teaspoons (6 grams) baking powder
  • ½ teaspoon (4 grams) salt
  • 2 teaspoons (14 grams) freshly cracked black pepper
  • 3 large eggs, room temperature
  • ⅓ cup (76 grams) unsalted butter, melted and cooled
  • 2 cups (484 grams) buttermilk, room temperature
  • 6 slices bacon, cooked and crumbled
  • 1 cup (100 grams) cheddar cheese, shredded
  • 5 scallions (green onions) thinly sliced
  • cooking spray, for waffle iron


  • 1 Preheat waffle iron.
  • 2 In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.
  • 3 Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be slightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached. Fold in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.
  • 4 Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity, more or less depending on size of waffle iron. Cook until the waffles are golden brown and crispy. Mine were about 4 to 6 minutes. Place the cooked waffles on a cooling rack set over a baking sheet. Place in a 200° F oven to keep the waffles warm until ready to eat. Continue cooking until all the batter is used up. Serve warm with maple syrup or maple mustard sauce (recipe follows). Or make them into fried chicken and waffle sandwiches (recipe follows). Waffles will keep in the fridge for up to 4 days. To rewarm, place the waffles on a baking sheet in a 300° F oven for about 5 minutes until crispy. Enjoy!

Notes yields: about 8 to 10 waffles

  • 1 pound chicken breast cutlets, cut in half
  • 1½ cups (363 grams) buttermilk
  • 1 tablespoon (15 ml) hot sauce, optional
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (6 grams) salt
  • 1 teaspoon (6 grams) cayenne pepper
  • 1 teaspoon (6 grams) garlic powder
  • 1 teaspoon (6 grams) black pepper
  • canola oil for frying


  • 1 Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce, if using. Toss together until evenly mixed and all the chicken is submerged in the buttermilk. Cover with plastic wrap and place in the fridge for at least 30 minutes. If you don't have the time, this step is not crucial but it will help make the chicken tender and juicy.
  • 2 In a shallow dish combine the flour, salt, cayenne pepper, garlic powder, and black pepper. To coat the chicken, grab a piece from the buttermilk bowl, slightly drain off, and throw into the flour. Pat the flour into the chicken, on both sides. Return to the buttermilk bowl (with the rest of the chicken) and coat both sides. Place the chicken back into the flour, once more, and coat both sides. We're double dipping the chicken. Lay the coated chicken on a rack placed over a baking sheet. Repeat in this manner until all the chicken is coated. Allow the coated chicken to rest for at least 10 minutes, this will allow the fry to dry a bit and stick to the chicken.
  • 3 In the meantime, heat about 2 inches of oil in a heavy duty pan, such as a cast iron skillet. Once the oil is hot, fry the chicken in batches. Cook for about 5 minutes on the first side, turn over once golden brown and crispy, continue to cook for another 4 minutes on the other side. Drain the chicken and place on a separate rack set over a baking sheet. You can keep the cooked chicken warm in a 200°F oven until all the chicken is fried and you're ready to serve. Make into fried chicken and waffle sandwiches with bacon cheddar green onion waffles (recipe above) and layer with lettuce, sliced tomato, avocado, and maple mustard sauce (recipe follows). Enjoy!

yields: about 4 servings
Lasagna (Just in case dementia hits and you can’t remember)

  • Olive oil
  • 1 pound lean ground beef (chuck)
  • 1/2 onion, diced, about 3/4 cup
  • 1/2 large bell pepper (green, red, or yellow), stem and core removed, diced, about 3/4 cup
  • 2 cloves garlic, minced
  • 1 28-ounce can good quality tomato sauce
  • 3 ounces (half a 6-oz can) tomato paste
  • 1 14-ounce can crushed tomatoes
  • 2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley (preferably flat leaf), packed
  • 1 Tbsp Italian Seasoning
  • Pinch of garlic powder and/or garlic salt
  • 1 Tbsp red or white wine vinegar
  • 1 Tbsp to 1/4 cup sugar (to taste, optional)
  • Salt


  • 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
  • 15 ounces Ricotta cheese
  • 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
  • 1/4 lb (4 ounces) freshly grated Parmesan cheese

1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
2 Brown the ground beef: In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook it until it is lightly browned on all sides.
Remove the beef with a slotted spoon to a bowl. If there is more than a tablespoon of fat left in the pan (there shouldn't be if you are using lean ground beef) remove it from the pan.
3 Cook the bell pepper, onions, garlic, add back the beef: Add the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions).
Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.
Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes.
4 Transfer to medium sized pot, add tomatoes and remaining sauce ingredients to build the sauce: Transfer the beef pepper onion mixture to a medium sized (3 to 4 quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.)
Add salt to taste, and note that you will later be adding Parmesan, which is salty.
Bring the sauce to a simmer and lower the heat to low to maintain a low simmer.  Cook for 15-45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.
Remove from heat.
5 Boil and drain the lasagna noodles: By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook then per package directions (al dente). (Note noodles may be cooked in advance.)
Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking.
When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.
6 Assemble the lasagna: In a 13x9x2-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.
Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle the grated parmesan cheese evenly over the top of ricotta cheese.
Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another thin sprinkling of Parmesan.
Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
7 Bake: Tent the lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.
Chicken noodle soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Frozen peas are nice as well.
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Peas are also a nice addition.
Chicken Stock (Let’s be honest. You will buy chicken stock but just in case you need the recipe):
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. 
Potato and ham soup/chowder

  • 4 slices Jones Dairy Farm Sliced Bacon, diced
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups frozen corn kernels
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and diced
  • 1 (7-ounce) package Jones Dairy Ham Steak, diced
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  5. Serve immediately, garnished with bacon, if desired.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.
Spaghetti with meatballs
I just get store bought meatballs (Rosina) and simmer them in your favorite sauce for about 20 minutes and serve over cooked pasta. Top with fresh parmesan. 

Serve with Pepperidge farm cheese bread.
Cilantro Lime Chicken Bake
Cilantro Lime Chicken Marinade (for 4 chicken breasts)
-1/4 c vegetable oil
-Juice of 2 limes
-2 cloves garlic 
-2 tsp sugar
-1/2 tsp salt 
-1/4 tsp black pepper
-1/2 C finely chopped cilantro
*I put everything in blender and have it mix and chop it  
  Cilantro Lime Rice
-1 cup uncooked rice
-2 ¼  cup water
-2 cloves garlic, minced
-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.
Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalepeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.
**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY! 
Meat (Either chicken, steak, ground beef) cooked and seasoned with taco seasoning.
Soft or hard taco shells
Cheese of your choice
Sour Cream 
Taco sauce-Cholula
Hot sauce
Cook the meat.
Dice the toppings
Heat/fry your taco shells and serve with your selection of toppings.
Lettuce wraps (from Damn Delicious)

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce


  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Panini chicken a la peach
Crusty single serve bread (We like ciabatta) 
Thin sliced chicken breast
Mozzarella cheese
Peach preserves
Basil leaves
Lightly season the chicken with salt/pepper and cook through
Slice the bread open and spread both sides with the peach preserves
Layer the chicken, basil and cheese between the bread
Toast the sandwiches applying pressure if possible. You can use two sheet pans and bake them in the oven or two nesting saute pans if working on the stovetop.
Caprese salad skewers
Small pieces of fresh mozzarella cheese or mozzarella balls
Cherry tomatoes 
Basil leaves
Balsamic vinegar
Olive oil
Wrap cheese in basil leaf and alternate tomatoes and cheese on toothpicks
Top with a drizzle of oil, vinegar and fresh cracked pepper
Chicken Lo mein noodles with peppers

  • 4 skinless, boneless chicken breast halves - cut into thin strips
  • 5 teaspoons white sugar, divided
  • 3 tablespoons rice wine vinegar
  • 1/2 cup soy sauce, divided
  • 1 1/4 cups chicken broth
  • 1 cup water
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 (12 ounce) package uncooked linguine pasta
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1/2 pound fresh shiitake mushrooms, stemmed and sliced
  • 2 bell peppers
  • 6 green onions, sliced diagonally into 1/2 inch pieces
  • optional -garnish with sesame seeds


  1. In a medium, nonreactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
  2. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
  3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
  4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, sliced bell peppers, mushrooms and green onions, and stir-fry for two-three minutes. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Soup from Grocery store/Costco
Some nights we just find prepared soups in the freezer and heat them up with a small hunk of bread.
Sweet potato carrot and ginger soup with naan

  • 8 carrots
  • 1.5 tablespoon coconut oil (or oil of your choice)
  • 2 tablespoons honey
  • 2 small sweet potatoes, peeled and chopped
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (leave out if you don't like your food spicy)
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 6 cups vegetable stock


  1. Preheat oven to 375 degrees Fahrenheit
  2. Coat carrots in oil and honey and roast in the oven for 60 minutes
  3. 15 minutes later, coat chopped sweet potato in paprika, cayenne pepper and oil and roast in oven for 45 minutes or until tender
  4. Fry onion, garlic and ginger in a little oil for around 10 minutes until onion begins to turn translucent
  5. Add curry powder and cumin to onions and mix well for around one minute
  6. Add vegetable stock and simmer for 10 minutes
  7. Allow stock to cool a little
  8. Add stock and vegetables to a blender a mix well until pureed and smooth. You could also add all the vegetables to the pot with the stock and use an immersion blender to puree

Stuffed peppers
4 tbsp e.v.o.o.
1 onion, finely chopped [in food processor]
3 celery stalks, finely chopped
1-2 sweet potato(es) 
3 carrots, finely chopped [I chopped the celery, sweet potato and carrots together in the processor]
1 lb Each Italian pork sausage and ground turkey
2 tbsp dried oregano
1 tbsp garlic powder (fresh minced would work great too)
1/4 tsp salt
A few grinds of black pepper
1-2 zucchini squash, finely chopped [again, in the processor]
1 cup basil leaves and 2 cups spinach leaves, finely chopped [food processor]
One 14.5 oz can diced tomatoes 
5-6 bell peppers
1 tbsp hot sauce (We love Cholula)

  1. Fill a large pot with water, and bring to a boil.  [You can start chopping your veggies and measuring out spices in the meantime.]  Once the water is boiling, cut the tops off your bell peppers (and use them in another dish), remove the inner membranes and seeds, and submerge them in the boiling water for 5-6 minutes until they start to soften.  Turn them over occasionally, and then take them out with tongs, drain them carefully, and set aside. 
  2. Drain the pot, and put it back on the stove.  Pour in your olive oil, and bring it to medium heat.  Saute the onion, celery, sweet potato and carrot until the onion is translucent, about 5-7 minutes.
  3. Add the ground turkey, sausage, dry spices, and hot sauce (if using).  Crumble the meat by chopping it up with a sturdy spatula or spoon.  Cook for 5 minutes.
  4. Add the zucc, tomatoes, basil, and spinach.  Let it all cook over medium-low heat for another 10-15 minutes so it gets all happy and well-combined.  Preheat your oven to 350 degrees.
  5. Arrange the peppers in a dish that's small enough so they are snug, and not falling over.  Stuff them with as much filling as you can, and bake them for 20 minutes. (I like to top the peppers with seasoned breadcrumbs mixed with a little olive oil, dry ranch, salt/pepper to add to the crispy top but that is optional)

They will be browned and perfect after those 20 minutes.  Dinner is served!
Cook bacon in oven or stove top until crispy
Toast bread and lightly spread with miracle whip or mayo
Thinly slice tomatoes
Top with Butter lettuce
Optional- sprinkle rub on tomatoes 
Grown Up Grilled Cheese and Tomato Soup
American Cheese
Muenster Cheese or
Any Cheese of your choice
Texas Toast
Optional (Avocado)
Campbell’s Tomato Soup
Optional (Sour Cream) 
Place two slices of cheese on bread, butter both sides. Place sandwich on griddle until golden brown on both sides. 
Simmer Tomato soup with added fresh garlic on stove top until warm. 
Optional top with sliced avocado and sour cream. 
Dip cheese sandwich in tomato soup. 
Hummus and pita chips
1 (15-ounce) can chickpeas 
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini, (sesame paste) found in health section at Hyvee
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika, for serving
    Food Processor or Blender
    In a food processor or blender add rinsed chickpeas, lemon juice, tahini, garlic, olive oil, 
    Cumin, water and salt. Blend until smooth and creamy
    Optional- for red pepper hummus, saute red pepper in olive oil and when cooled add into food 
    Processor or blender until smooth. 
    Serve with Stacy’s Pita Chips or bake your own using pita bread. 
For the chili:

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 medium red bell pepper, medium dice
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving:

  • Shredded cheddar cheese
  • Thinly sliced scallions
  • Sour cream


  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
  3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
  4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Bruschetta chicken sandwich
Chicken Breasts
Ciabatta buns
Balsamic Vinegar
Grill chicken breasts seasoned with salt, pepper and rub, thinly slice tomato, and mozzarella. Toast ciabatta bun. Let the chicken breast rest and get the juice off. 
Top bun with chicken breast, tomato, mozzarella and balsamic vinegar.

Corn salad (Mexican) chipotle dressing
Butter Lettuce
Frozen Corn
Bacon Crumbles
Black Beans 
Tortilla Chips
Shredded Cheddar Cheese
Chipotle Dressing
Ranch Dressing
Shredded grilled chicken 
Wash lettuce and tear into pieces. Dice avocado, rinse and drain black beans, thaw and drain corn, crush tortilla chips, cook or grill chicken breast and shred. 
Toss all ingredients together and top with a mixture of chipotle and ranch dressing. 
Warm Taco Salad
1 lb. Velveeta
2 lb.Ground Beef
1 can Tomato Juice
1 bag Doritos
Sour Cream
Cook ground beef and drain. Put back into pan and add velveeta and tomato juice to cooked ground beef. (will be soupy)
Put lettuce in bowl and cover with doritos and hamburger velveeta mixture.
Top with diced tomatoes, jalapenos, cilantro and sour cream. Or whatever you like in taco salad. 
Roasted root vegetables
Peel and chop your favorite root vegetables (parsnips, white sweet potatoes, carrots, sweet potatoes, celery and onions) Make sure that all the chunks are even in size.
Coat in olive oil and spread in an even layer on a sheet pan. 
If desired, add minced garlic and/or grated ginger.
Roast at 375 for 45-60 minutes until tender and roasted stirring every 15 minutes.
Marinated asparagus
Trim asparagus and discard the tough ends.
Place the tender tops into a bag and add oil, lemon juice, salt and pepper and garlic. 
Let marinate for at least 30 minutes.
Grill or cook over high heat for 5-7 minutes until roasted.
Brussels sprouts
Trim the bottoms of the sprouts and remove the outer leaves.
Place in a saute pan with about ½ inch of water.
Turn on the heat and let steam, covered, for 5-7 minutes after steam begins emerging from the lid.
Then drain the water and replace over medium high heat.
Add oil or butter and saute until browned slightly.
You are welcome to add garlic or diced onion when you saute.
Twice baked sweet potatoes
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
Read more at:
Cheeseburger pie
1 lb lean (at least 80%) ground beef
1 ½ cups chopped onion
1 teaspoon seasoned salt
1 bag (12 oz) frozen mixed vegetables
1 cup Original Bisquick™ mix
2 cups milk
4 eggs, beaten
2 cups shredded Cheddar cheese (8 oz)

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef, onion and salt over medium-high heat, stirring frequently, until beef is brown; drain. Spread in dish. Top evenly with frozen mixed vegetables.
  • In medium bowl, stir Bisquick mix, milk and eggs with wire whisk until blended. Pour into baking dish.
  • Bake 30 minutes. Sprinkle evenly with cheese; bake 10 minutes longer or until knife inserted in center comes out clean. Cut into squares.

Tater tot casserole

  • 1 pound ground beef
  • 1 pinch salt and ground black pepper to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • American Singles
  • Canned vegetables (corn or peas)
  • 1 (16 ounce) package frozen tater tots


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. 
  3. Top with vegetables.
  4. Place an even sheet of cheese slices
  5. Layer tater tots evenly over the top of the casserole.
  6. Bake until tater tots are golden brown and hot, 30 to 45 minutes.

Steak roll ups balsamic vinegar
8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips
For the Rosemary Balsamic Glaze:
1 teaspoon extra virgin olive oil
1 large clove garlic, minced
¼ cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons brown sugar
2 sprigs fresh rosemary
¼ cup Progresso™ beef flavored broth

  • Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  • Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  • Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  • For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  • Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Scalloped potatoes and ham

  • 1/2 cup butter
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 3 cups ham, cooked
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1/2 cup cheddar cheese, shredded
  • 5 cups potatoes, pared and sliced


  1. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
  2. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
  3. Return to heat; cook until thickened and bubbly.
  4. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
  5. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
  6. Bake at 350 degrees for 30 minutes.
  7. Uncover and continue to bake for 1 hour.
  8. Let stand for 10 minutes before serving.

Corn flake chicken

  • 1 3/4 cups corn flake crumbs
  • 1 egg
  • 1 cup nonfat milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 lbs chicken pieces
  • 3 tablespoons margarine or 3 tablespoons butter, melted
    • 2 teaspoons garlic powder
    • 1 tablespoon smoked paprika


  1. Place corn flakes in a shallow bowl and set aside.
  2. In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
  3. Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
  4. Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.

This works best with chuck roast but will work with any roast.
Brown the meat in oil/butter. 
Add desired vegetables (onion, carrots, celery) to deglaze pan.
Replace meat on top of the vegetables and add enough beef stock to cover ⅔ of the meat. 
Add bay leaf (remember to remove all bay leaf before service) and pepper corns.
Place in 350 degree oven or reduce heat to low and simmer for 3-4 hours flipping meat every hour. Add potatoes for last hour until tender. 
For service, remove meat and shred. Strain liquid and save vegetables. 
If gravy is desired, melt 3 tablespoons butter and add 3 T of flour stir to combine for about a minute stirring constantly.
Add 3 cups of the liquid and stir constantly until the mixture boils. 
Season to taste and enjoy. (Sorry for the GI issues)
Crunchy French toast

  • 3 whole Eggs
  • 1/4 cup Half-and-half
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/3 cup Sugar
  • 4 slices Whole Wheat Bread (or Any Bread)
  • 1 cup Panko Breadcrumbs
  • 1 stick Salted Butter, Melted
  • Softened Butter And Maple (or Pancake) Syrup, For Serving

In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.
In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside. 
In a large nonstick skillet, heat the rest of the melted butter over medium-low heat. 
One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.
Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.
Crock pot chicken and stuffing
 2 lbs (about 4 chicken breast)
 1 (6oz) box of stuffing mix 
1 (10.5 oz) can cream of chicken condensed soup
 ¾ cup sour cream 
⅓ cup water
 salt and pepper to taste
Peas on the side

  1. Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot. 
  2. Next, top chicken with 1 box of stuffing mix. 
  3. In a separate bowl, mix together condensed soup, sour cream and water. Spread mixture over stuffing. 
  4. Place green bean on top. Cover and cook on HIGH for 4 hours.

We serve with cooked peas on the side. 
Beef stroganoff

  • 1 sirloin steak, well trimmed, meat cut into cubes
  • 2 tablespoons vegetable oil
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup finely chopped onions
  • 1 pound small button mushrooms, thickly sliced
  • 1 cup canned beef broth
  • 3/4 cup sour cream or whipping cream
  • 12 ounces wide egg noodles
  • 1 tablespoon paprika


  1. Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
  2. Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in sour cream. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
  3. Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

Zuppa toscana

  • 1 lb Italian sausage ( I like mild sausage)
  • 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
  • 1 large onion, chopped
  • 1/4 cup bacon bits (optional)
  • 2 garlic cloves, minced
  • 2 cups kale or 2 cups swiss chard, chopped
  • 2 (8 ounce) cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream


  1. Chop or slice uncooked sausage into small pieces.
  2. Brown sausage in your soup pot.
  3. Add chicken broth and water to pot and stir.
  4. Place onions, potatoes, and garlic in the pot.
  5. Cook on medium heat until potatoes are done.
  6. Add bacon.
  7. Salt and pepper to taste.
  8. Simmer for another 10 minutes.
  9. Turn to low heat.
  10. Add kale and cream.
  11. Heat through and serve.

Beef stew

  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped


  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Chicken tortilla soup
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
Read more at:
White chicken chili
2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Chicken bacon sliders
Chicken Breast
Kings Hawaiian Rolls
Pepper jack Cheese Slices
Roma Tomatoes
Dredge chicken breast in flour, cook on stove top until golden brown 165 degrees inside. Make small pieces in order to fit on king’s roll.
Meanwhile, while chicken is cooking. Cook bacon in oven until crispy @ 350 (35-40 mins)

Thinly slice tomato and avocado.
Lightly butter kings hawaiian buns and toast. 
Put slider together once chicken and bacon is done. Enjoy!
4 - ripe avocados (dark skin, with a little give when you press them and if you pop off the stem it should still be green, not black)
4 - roma tomatoes
½- red or white onion
1 - jalapeno
1 - lime
1/2 - bunch cilantro
Pomegranate seeds are a surprisingly nice addition
hot sauce for a kick
Salt (more than you think you would need)
Cut the avocados in half carefully. 
Scoop the flesh into a bowl and fish out the pits.
Add the lime juice and mash with a fork but leave some chunks.
Add the diced tomatoes, jalapeno, cilantro and pomegranate if desired then mix.
If not spicy enough, add some hot sauce.
Season with salt.
Pigs in a blanket.

  • 8 hot dogs
  • 8 slices American processed cheese
  • 1 (10 ounce) package refrigerated biscuit dough


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
  3. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Chicken Crescent Roll Ups
2 chicken breasts, cooked and shredded. Rotisserie chicken works really well here.
1/2 (8 ounce) package fat free cream cheese, softened
1 cup cheddar cheese, shredded
1/2 package ranch dressing mix
1 tube refrigerated crescent rolls
Preheat oven to 350 degrees. 
Cook chicken breasts and shred.  
In a large mixing bowl, combine softened cream cheese, cheddar cheese, shredded chicken and ranch dressing mix.  
Unroll crescent rolls and place a large spoonful of cream cheese mixture on the wide part of each crescent, using about 1/8th of the mixture per crescent.  
Roll up crescents and place on an ungreased cookie sheet.  
Bake for 15-20 minutes or until golden brown.
Chicken Lettuce Roll Ups
1 cup diced cooked chicken
3/4 cup diced apple, (that has been peeled and cored)
1/2 cup diced purple onion
20 seedless red grapes, halved 
¼ teaspoon salt
1 tablespoon creamy natural peanut butter
1 tablespoon light mayonnaise
1 tablespoon honey
4 leaves of iceberg or romaine lettuce

  • In a medium bowl, combine the chicken, apple, onion, grapes, and salt. Set aside.
  • In a small bowl combine peanut butter, mayonnaise, and honey and stir well.
  • Pour sauce over chicken mixture and toss to coat. At this point you can refrigerate the filling until ready to serve.
  • Spoon filling into a crisp lettuce leaf and roll up. Serve.

Strawberry pretzel salad

  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (3 ounce) packages strawberry flavored Jell-O(R)
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
  5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Strawberry shortcake

  • 1 quart (4 cups) strawberries, sliced
  • ¼ cup sugar
  • 2 ⅓ cups Original Bisquick™ mix
  • ½ cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • ½ cup whipping cream

1 Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3 Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4 Split warm shortcakes; fill and top with strawberries and whipped cream.
Hot Crashed Potatoes


  • 8 new potatoes ( or any small potatoes)
  • olive oil, for drizzling
  • kosher salt, to taste
  • black pepper, to taste
  • rosemary ( or any desired herb)


  1. Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
  2. Drizzle sheet pan generously with olive oil.
  3. Place tender potatoes on sheet pan, leaving plenty of room between each potato.
  4. With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
  5. Brush tops of mashed potatoes with olive oil.
  6. Sprinkle with salt, pepper and herbs.
  7. Bake in 450 degree oven for 20-25 minutes or until golden brown.


Leave a Comment

Your email address will not be published.