Saturday, May 31, 2014


8-oz rice noodles
3/4 lb lean beef sirloin, trimmed of fat
salt to taste
freshly ground black pepper to taste
1 large onion, halved
1 4-inch piece fresh ginger, unpeeled, halved
3 cups low-sodium beef broth
3 cups water
5 star anise pods
1 cinnamon stick
4 scallions
2 jalapeno peppers (1 red, 1 green preferably)
1/2 cup fresh cilantro
2 to 4 tbsp fish sauce
1 cup fresh been sprouts

Prepare noodles as directed on package.

Meanwhile, place a large pot over heat heat. Poke the meat all over with a fork to tenderize and season with the salt and pepper to suit your taste. Sear the meat until charred, 2 to 3 minutes per side; transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes.

Add the broth, water, star anise and cinnamon to the pot; reduce heat and simmer 20 minutes.

While broth simmers, thinly slice the scallions and jalapenos (removing the seeds will make peppers less hot) and tear the cilantro. Slice the meat into thin slices. Drain the noodles.

Add fish sauce to broth and boil 5 minutes. Discard ginger, star anise and cinnamon stick.

Remove onion and slice.

Divide noodles evenly between 4 bowls; top with broth, beef, scallions, cilantro, bean sprouts, peppers and onion.

This is my version of a Food Network recipe.

Friday, May 30, 2014


1/2 cup butter, softened
1 pkg (3-oz) cream cheese, softened
1 2/3 cups unsifted flour
1 1/2 cups sour cream
3/4 cup shredded Swiss cheese
2 eggs, beaten
3 tbsp finely chopped onion
2 tsp chicken-flavored instant bouillon
1/4 tsp ground nutmeg
2 slices bacon, cooked, drained, crumbled

Preheat oven to 400 degrees.

In large mixer bowl, beat butter and cream cheese until fluffy; stir in the flour. Divide dough into 24 equal-size balls.

Place each dough ball into a 2-inch tart pan or muffin cup; press evenly on bottom and up sides.

In a medium bowl, combine the sour cream, Swiss cheese, eggs, onion, bouillon, and nutmeg; mix well. Spoon approximately 1 tablespoon of the mixture into each tart pan or muffin cup. Sprinkle with the crumbled bacon.

Bake at 400 degrees for 20 minutes or until golden brown.

Serve warm.

Refrigerate any leftovers.

Thursday, May 29, 2014


I got this healthy recipe a few years ago from a Cooking Club magazine.

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp all-purpose flour
1 1/2 tsp dried thyme
1/2 tsp salt
1/8 to 1/4 tsp cayenne pepper
2 tsp olive oil
1 small sweet onion, chopped
1 red or yellow bell pepper, cut into 3/4-inch pieces
1 large sweet potato, peeled, coarsely chopped (approx. 2 cups)
1 1/2 cups lower-sodium chicken broth
3 cups packed coarsely chopped kale or Swiss Chard

Toss chicken, flour, thyme, salt and pepper in medium bowl until chicken is coated.

Heat a large saucepan over medium heat until hot. Add the oil; heat until hot. Add chicken mixture; cook and stir 3 minutes. Add onion; cook and stir 2 minutes or until chicken is no longer pink on outside.

Add the bell pepper, sweet potato and broth; bring to a boil, stirring to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer, covered, 5 minutes. Stir in kale; cook, uncovered, 8 minutes or until chicken is no longer pink in the center and the veggies are tender, stirring occasionally.

Yield: 4 (1 1/4 cup) servings.

Wednesday, May 28, 2014


This is a recipe I got several years ago. It is from a lady in Canada.

4 cups chopped fresh or frozen rhubarb, thawed and drained
1 1/4 cups all-purpose flour, divided
1/4 cup sugar
1/2 cup strawberry jam
1 1/2 cups granola cereal
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup cold butter or margarine
Ice cream for serving, optional

In a bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside.

In another bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and the remaining cup of flour; cut in the butter or margarine until mixture resembles coarse crumbs.

Press 2 cups of the granola mixture into a greased 8-inch square baking dish; spread rhubarb mixture over the crust. Sprinkle the remaining granola mixture over all.

Bake at 375 degrees for 30 to 40 minutes or until filling is bubbly and the topping is golden brown.

Serve while slightly warm with ice cream, if desired. Crisp is also good served when it is not warm.

Saturday, May 24, 2014


1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1 cup flat beer or nonalcoholic beer
1 lb firm white fish fillets, cut into 2-inch size pieces
4 tsp malt vinegar, divided
1/3 cup prepared tartar sauce
Canola or peanut oil for frying

Whisk the flour, baking soda, salt, and pepper together in a medium-size mixing bowl; whisk in the beer until smooth.

Heat the oil in a large skillet or deep fryer until hot - around 375 degrees.

Meanwhile, pat the fish dry with paper towels. Add fish to the batter mixture a few pieces at a time, stirring gently to coat. Fry fish in batches for 6 to 8 minutes or until the batter is golden brown and crisp; fish should just begin to flake. Turn once during frying. Remove to paper towels to drain off any excess oil.

Drizzle 2 teaspoons of the malt vinegar over the fish. Stir the remaining vinegar into the tartar sauce until combined. Serve sauce with fish.

Friday, May 23, 2014


Note: I got this recipe today in an email from Hoosier Homemade.

  • 1 (18 oz) tube refrigerated Chocolate Chip Cookie Dough
  • 1 (8 oz) package Cream Cheese, softened
  • 1 (8 oz) tub frozen Whipped Topping, thawed
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 (16 oz) packages Driscoll's Strawberries
  • Strawberry Glaze
  • 1 cup fresh Strawberries, cleaned and mashed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water
  • Few drops Red Food Coloring, optional
  1. Preheat oven to 350 degrees and lightly spray round baking stone or pizza pan with cooking spray
  2. Evenly spread cookie dough and bake according to package directions
  3. Let cool completely
  4. Strawberry Glaze
  5. Mash the Strawberries and set aside
  6. In a saucepan, combine sugar and cornstarch
  7. Stir in water and mashed berries
  8. Bring to a boil, stirring constantly
  9. Stir in food coloring if desired
  10. Cook and stir 3 minutes until thick
  11. Remove from heat and transfer to bowl, cool 10-15 minutes
  12. Filling for Pizza
  13. In a large mixing bowl, combine all ingredients - cream cheese, whipped topping, powdered sugar and vanilla, and beat until smooth
  14. Pizza
  15. After the crust is cooled, spread with cream cheese mixture
  16. Top with sliced Strawberries and then glaze


1/4 cup Parmesan cheese
2 tbsp butter, softened
1 tbsp + 1 1/2 tsp mayonnaise
1 tbsp fresh lemon juice
1/8 tsp dried basil
1/8 tsp freshly ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1 lb tilapia fillets

Preheat broiler.
Grease or line a broiling pan with aluminum foil; set aside.

In a small bowl, combine the cheese, butter, mayo and lemon juice; mix well. Add the seasonings, stirring to combine; set aside.

Arrange the tilapia fillets in a single layer in the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip fish and broil another 2 to 3 minutes.

Remove fish from the oven and cover the top side with the Parmesan mixture; broil 2 more minutes or until the topping is browned and the fish flakes easily with a fork.

Yield: 4 servings.

Thursday, May 22, 2014


This is an old grilling recipe from Land O Lakes.


1 large red onion, sliced, separated into rings
1 large white or yellow onion, sliced, separated into rings
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 tablespoon cider vinegar


1 pound lean ground beef
4 hamburger buns
Heat gas grill to medium or charcoal grill until coals are ash white.

Meanwhile, combine all topping ingredients in 2-quart saucepan. Cook over medium heat until onions are softened (8 to 10 minutes). Remove from heat. Keep warm.

Shape ground beef into 4 (4-inch) patties. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F. or until meat is no longer pink in center (15 to 18 minutes).

To serve, place burgers onto bottom half of buns; top each with 2 slices cheese, 1 tablespoon onion topping mixture and top half of bun. 

Monday, May 19, 2014


1 cantaloupe, peeled, seeded, and diced
1 cup diced cooked chicken
1/2 cup halved seedless green grapes
1 cup finely chopped celery
1/2 cup chopped pecans
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp. soy sauce
1 tsp curry powder
dash of salt

Combine the cantaloupe, chicken, grapes, celery, and pecans in a large bowl with a lid; set aside.

Mix together in a small bowl, mayonnaise, sour cream, soy sauce, curry powder, and salt.

Gently fold the mayonnaise mixture into the chicken mixture until the chicken mixture is completely coated.

Cover dish and refrigerate for at least an hour before serving.

Yield: 4 servings

Friday, May 16, 2014


1 lb lean ground turkey (read label-no ground fat!)
6 tbsp chopped fresh basil, divided
4 tbsp finely chopped sweet onion
1/2 tsp salt
1/2 tsp pepper
4 tbsp light mayonnaise
2 small or 1 large garlic cloves, minced
4 whole-grain hamburger buns, lightly toasted
4 red lettuce leaves
4 large tomato slices
red onion slices

Gently combine the turkey, 3 tablespoons of the basil, sweet onion, salt and pepper in a medium bowl until blended. Shape into 4 equal patties.

Heat a medium nonstick pan or grill, that has been lightly sprayed with nonstick cooking spray, over medium heat until hot. Cook the patties around 10-12 minutes until cooked through. Patties should no longer be pink in the center - poultry should be cooked thoroughly.

While patties cook, combine the mayonnaise, garlic, and remaining 3 tablespoons of basil together in a small bowl.

To assemble, place patties on bottoms of buns, top with the mayonnaise mixture, red onion slices, lettuce and tomato.

Thursday, May 15, 2014


1/3 cup molasses
1/4 cup apple cider
3 tbsp Dijon mustard
3 slices bacon
4 bone-in center-cut pork chops 1 1/2-inches thick
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.
Line a small rimmed baking sheet with foil; spray with cooking spray. Set aside.

Whisk the molasses, cider, and mustard in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and boil 8 to 10 minutes until reduced to a half cup.

Meanwhile, cook bacon in a large skillet over medium-high heat for 6 to 8 minutes until browned and crisp on both sides. Remove from pan and drain on paper towels; crumble into medium-size pieces.

Pat the pork chops dry, sprinkle with salt and pepper.

Heat the bacon drippings in the skillet over medium-high heat until hot. Cook chops 7 to 10 minutes or until golden brown, turning once. Place chops on the prepared baking sheet. Spoon 1 tablespoon of the molasses mixture over each chop.

Bake at 400 degrees 10 to 12 minutes or until the pork is tender and cooked through.

Drizzle chops with the remaining glaze and top with the bacon.

Wednesday, May 14, 2014


1 lb ground beef
3/4 tsp salt
1 tbsp minced onion
1/2 cup fresh bread crumbs
1/4 cup milk
flour for rolling meatballs
2 tbsp butter
1 cup peach preserves
1/4 cup horseradish
2 tsp dry mustard

In a mixing bowl, combine the ground beef, salt, and onion.

In a small bowl, combine the bread crumbs and milk; add to meat mixture and toss lightly to blend well.

Form mixture into approximately 50 small meatballs about 3/4-inch in diameter. Roll lightly in flour.

Heat the butter in a skillet and brown meatballs well on all sides; drain off fat.

In a bowl, combine the preserves, horseradish, and mustard; blend until smooth. Add mixture to the meatballs in skillet, reduce the heat and simmer meatballs for 10 minutes, stirring occasionally to glaze all sides of meatballs.

Best to serve warm in a chafing dish.

Tuesday, May 13, 2014


Note: This is a new recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes
lb lean (at least 80%) ground beef
package Old El Paso™ taco seasoning mix (about 2 tablespoons)
tablespoons water
1 1/2
cups shredded Mexican cheese blend (6 oz)
cup Old El Paso™ Thick 'n Chunky salsa
Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.


Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally I use both since I am diabetic and need the protein.


8 slices thick-cut bacon
1/3 cup packed brown sugar
4 tsp Dijon mustard
1/2 cup chopped pecans

Preheat oven to 400 degrees.
Line a rimmed baking sheet with foil.

Place bacon strips, separated, onto the prepared baking pan.

Mix the brown sugar and mustard together in a small bowl or large cup; brush over the bacon. Sprinkle the nuts over the mustard mixture.

Bake at 400 degrees for 16 to 18 minutes or until the bacon is crisp. Cool for a couple of minutes before removing from pan as bacon will be very hot.


1 1/2 lb Yukon gold potatoes, cut into 2-inch chunks
1/2 cup Ranch salad dressing
1 cup finely shredded Mexican 4-cheese, divided
2 green onions, finely chopped
1/4 cup chopped red bell pepper
2 tbsp chopped fresh cilantro

Add potatoes to a large pan of boiling water; cook until tender, about 15 minutes. Drain potatoes and return to the pan.

Using a potato masher or a large spoon, coarsely smash the potatoes. Stir in the salad dressing.

Stir in 3/4 cup of the cheese, the onions and bell pepper, just until blended.

Transfer potatoes to a serving dish and sprinkle top with the remaining cheese and the cilantro.

Friday, May 9, 2014


2 (10.5-oz) cans French onion soup
2 cups grated Gruyere cheese
2 cups Monterey Jack cheese
1/3 cup grated Parmesan cheese
8 (1/2-inch thick) slices French bread, toasted

Heat the soup in saucepan.

Combine the cheeses.

Place 1 slice of the bread into each of four bowls ovenproof bowls.  Sprinkle each with 1/2 cup of the cheese mixture. Top with another slice of bread. Spoon the hot soup over the second slice of bread and top with the remaining cheese mixture.

Broil soups for 4 minutes or until the cheese bubbles and browns.

Tuesday, May 6, 2014


1/4 tsp salt
1/4 tsp pepper
4 (1 lb total) cubed steaks
1 sleeve saltine crackers, crushed (about 38 crackers)
1 1/4 cups all-purpose flour, divided
2 tsp salt, divided
1 1/2 tsp freshly ground black pepper, divided
1/2 tsp ground red pepper
1/2 tsp baking powder
4 3/4 cups milk, divided
2 large eggs
1 cup peanut oil

Sprinkle the 1/4 teaspoons of salt and pepper over the steaks; set aside.

Combine crackers, 1 cup of the flour, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, red pepper, and baking powder.

Whisk together 3/4 cup of the milk and eggs. Dredge steaks in cracker mixture, dip in milk mixture, dredge again in cracker mixture.

Pour oil into a 12-inch skillet; heat to 360 degrees. (Not a nonstick skillet.)

Fry steaks in oil about 3 minutes. Turn and fry on other side for 2 or 3 minutes until golden brown. Remove steaks to a wire rack over a cookie sheet. Keep warm in a 225 degree oven.

Carefully drain the hot oil from the skillet leaving the cooked bits and 1 tablespoon of the drippings.

Whisk together the remaining 4 cups of milk, 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon pepper. Add to the skillet; cook, whisking constantly over medium-high heat, 10 to 12 minutes until thickened.

Serve the gravy over the steaks.

This is an old Southern Living Magazine recipe.

Monday, May 5, 2014


For all you NASCAR fans out there here is driver Jimmie Johnson's dad's recipe for guacamole. Jimmie loves to grill and his dad's guacamole is known throughout NASCAR as unbeatable. Gary Johnson shares his recipe:

5 ripe avocados
1/2 to 3/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp Italian dressing
1/2 tsp garlic salt
1/4 tsp hot sauce
Tortilla chips

Cut avocados in half. Scoop pulp into a bowl and mash with a potato masher or fork just until slightly chunky. Stir in the sour cream, cilantro, lime juice, Italian dressing, garlic salt, and hot sauce. Serve with tortilla chips.


1 pkg (7-oz) vermicelli
1 jar (12-oz) roasted red peppers, drained
1 block (8-oz) low-fat cream cheese, softened
1/2 cup low-sodium, fat-free chicken broth
3 garlic cloves, chopped
1/2 tsp ground red pepper
2 lbs cooked, peeled, large shrimp
1/4 cup chopped fresh basil
fresh basil sprigs for garnish, if desired

Prepare vemicelli according to package directions; keep warm.

In a food processor or blend, process the peppers, cream cheese, broth, garlic, and ground red pepper until smooth. Pour mixture into a large skillet.

Cook mixture over medium heat for 5 minutes, stirring often, or until heated through. Add shrimp to skillet and cook, stirring occasionally, 3 minutes or until heated through. Remove from heat.

To serve, pour the sauce over the hot cooked pasta. Sprinkle the basil overall.


2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter
Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Cut in to 9 biscuits.
Melt 1/4 cup butter in a 9 inch square pan.
Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Saturday, May 3, 2014


This is a recipe I got from Good Housekeeping Magazine at least a dozen years ago.

1 tsp olive oil
4 (3/4-inch thick) pork chops, trimmed of fat
3/4 tsp salt
1/4 tsp black pepper
1 large onion, sliced thin
1 bag (16-oz) shredded cabbage cole slaw mix
2 large (about 1 lb) Golden Delicious or Gala apples, cored and cut into 1/2-inch thick slices
12-oz red potatoes, cut into 1-inch pieces
3/4 cup apple cider
1/4 tsp dried thyme
1 tbsp cider vinegar

In a nonstick 12-inch skillet, heat the oil over medium-high heat until very hot. Add the pork chops and sprinkle with 1/4 tsp of the salt and half the pepper. Cook 8 minutes or until browned on both sides but still just slightly pink inside. Transfer to a plate and keep warm.

Add the onion to the skillet and cook, covered, over medium heat about 10 minutes until tender and golden in color - stirring occasionally.

Gradually stir the cabbage mix into the onion and cook 5 minutes.  Add the apples, potatoes, apple cider, thyme, along with the remaining salt and pepper. Heat mixture to boiling then reduce heat to medium-low and simmer, covered, 15 minutes or until the potatoes are tender.

Stir in the vinegar. Tuck the pork chops into the cabbage mixture and heat through.

Yield: 4 servings
Per serving: Approximately 380 calories, 46 g carbs, 26 g protein, 11 g fat (3 saturated), 7 g fiber


This is a recipe I clipped from an article about Korean food.

Click on recipe to enlarge for easier reading.