They sell these in the Italian restaurant at the sports complex where my granddaughter plays volleyball. So simple and easy. Great snacks as you get all the oil and grease out of the pepperoni. Quantities not given as you can make as many or as few as you want.
This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
Friday, April 4, 2025
PEPPERONI CHIPS
Wednesday, April 2, 2025
SPINACH & SHRIMP FETTUCCINE
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese
Cook the fettuccine according to the package directions.
While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt. Add the shrimp, tomatoes, Italian seasoning, and the salt. Saute about three minutes until the shrimp turns pink. Drain the fettuccine and add to the skillet; toss to coat.
Before serving, sprinkle with the Parmesan cheese.
Wednesday, March 26, 2025
CRUNCHY PEA SALAD
1/2 cup diced red radishes
1/2 cup diced red bell pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 tsp dill
1/2 tsp garlic powder
1/2 tsp poppy seeds
In a large bowl combine the peas, water chestnuts, radishes, red bell pepper, and onion.
In a small bowl combine the mayonnaise, dill, garlic powder, and poppy seeds until well blended. Pour dressing over the vegetables and toss gently to coat well.
Saturday, March 22, 2025
ONION & APRICOT CHOPS
1 onion, sliced & separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 tsp minced fresh ginger
1 garlic clove, minced
Dash of ground nutmeg
1 tbsp cornstarch
4 1/2 tsp cold water
In a large skillet melt the butter over medium-high heat and brown the pork chops on both sides. Add the onion and apricots.
In a small bowl combine the broth, marmalade, ginger, garlic, and nutmeg together; pour over the chops in the skillet. Bring the chops and sauce to a boil then reduce the heat, cover the chops and simmer for 12-15 minutes or until the chops are cooked through.
Remove the pork chops and keep warm. Combine the cornstarch and cold water in a cup until blended; pour the mixture into the skillet. Bring to a boil; cook while stirring for a couple of minutes until thickened. Spoon sauce over the pork chops to serve.
Friday, March 21, 2025
TORTILLA CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE
Sauce:
1/4 cup mayonnaise
1/4 cup buttermilk
2 tbsp chopped fresh cilantro
2 tsp red taco sauce
1 tsp freshly squeezed lime juice
1/4 garlic powder
1/4 tsp kosher salt
1/8 tsp dried oregano
1/8 tsp cumin powder
In a small bowl, whisk together the sauce ingredients. Cover and refrigerate until serving time.
Tenders:
4 taco-size corn tortillas
4 tbsp all-purpose flour (I recommend white whole wheat)
3/4 tsp ground cumin
1/2 tsp salt
2 large egg whites, lightly beaten
1 tbsp milk
1 1/2 lb chicken tenders
1/4 cup canola or olive oil
Tear the tortillas into pieces and add to a food processor. Process until tortillas turn into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.
Dip the tenders into the egg white mixture and te
hen into the crumb mixture to coat. In a large skillet, heat the oil over medium-high heat. Add the tenders and cook until they have a crispy golden exterior and are cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.
ASPARAGUS WITH BACON AND ONION
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 strips of bacon, diced
1 medium onion, chopped
2 tbsp cider vinegar
1 tsp sesame seeds, toasted
Place the asparagus in a 15 x 10-inch baking dish or pan. Drizzle with the oil; sprinkle with half the salt and half the pepper. Bake at 400 degrees for 10 to 15 minutes until lightly browned.
While asparagus bakes, in a small skillet cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserve 2 teaspoons of the drippings.
Saute the chopped onion in the reserved drippings until tender. Remove from heat and stir in the vinegar, bacon, and the rest of the salt and pepper.
Transfer the asparagus to a large shallow bowl and top with the warm bacon dressing. Toss gently to coat; sprinkle with the sesame seeds.
Yield: 4 servings
Thursday, March 20, 2025
MINI CRAB CAKES WITH CAJUN SAUCE
1/2 cup unsalted butter, divided
1 lb fresh lump crabmeat, drained and picked over (not jumbo lump)
1 large egg, lightly beaten
3 tbsp chopped fresh chives + more for garnish
1/2 tsp lemon zest
1 1/2 tbsp fresh lemon juice, divided
1 1/2 cups panko breadcrumbs, divided
2 tsp kosher salt, divided
3/4 tsp black pepper, divided
1/2 cup mayonnaise
2 tsp Mexican-style hot sauce
1/2 tsp Cajun seasoning
1/4 cup oil olive, divided
24 large lettuce leaves
Lemon wedges for garnish
Place 4 tablespoons of the butter in a small microwavable bowl. Microwave on high until melted, about 30 seconds. Gently stir together the melted butter, crabmeat, egg, chives, lemon zest, 1 tablespoon of the lemon juice, 3/4 cup panko breadcrumbs, 1 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Shape mixture into 24 (1 1/2-inch) cakes. Sprinkle the remaining panko onto a large plate and transfer the cakes, in batches, to the plate. Dredge both sides in the panko, pressing to adhere. Place the cakes on a baking sheet that has been lined with parchment paper. Cover and chill 15 minutes up to 8 hours.
Stir together mayonnaise, hot sauce, Cajun seasoning, and the remaining 1/2 tablespoon of the lemon juice, 1/2 tsp of the salt and1/4 teaspoon of the pepper in a bowl. Set the mixture aside.
Heat 2 tablespoons each of the butter and the oil in a large nonstick skillet over medium heat. Add half of the cakes and cook until golden brown and heated through, 3 to 4 minutes per side. Transfer cakes to a plate and tent with foil to keep warm. Wipe skillet clean and repeat the process with the remaining 2 tablespoons butter, 2 tablespoons oil, and the last half of the cakes.
To serve, place each cake on a lettuce leaf and top with about one teaspoon of the sauce. Garnish each with a sprinkle of the remaining chives and a lemon wedge. Serve immediately.
NEW ORLEANS-STYLE SPICY BUTTER
I first saw this recipe five or six years ago in a magazine article about Christmas celebrations in New Orleans, Louisiana. I believe she owned a popular restaurant there.
1 cup unsalted butter, softened
3 tbsp paprika
1 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp minced garlic
1 1/2 tsp smoked paprika
1 1/2 tsp cayenne pepper
1 1/2 tsp Worcestershire sauce
1 1/2 tsp sugar
2 dashes of hot sauce
Process all ingredients in a food processor about 10 seconds or until smooth. Place butter in a covered container and refrigerate. May be kept in the refrigerator unto to one month.
BUTTERMILK SOUR CREAM FROSTING
1 1/2 tsp vanilla extract
8 cups confectioners' sugar
buttermilk to made spreading consistency
In a large mixer bowl combine the butter, sour cream and vanilla extract. Beat on medium speed for about 30 seconds. Gradually beat in the confectioners' sugar. Gradually add small amounts of buttermilk until frosting reaches the desired consistency.
Use to frost and/or fill your favorite cake recipe.
Yield: 4 1/2 cups
Wednesday, March 19, 2025
YUMMY GOLDEN GARLIC BREAD
1 pkg (12-oz) shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
2 garlic cloves, minced
1 large loaf French bread, cut in half lengthwise
In a small mixing bowl beat the butter and mayo until blended together. Stir in both cheeses, onions, Italian seasoning, and garlic. Spread over the cut sides of the bread.
Place bread pieces side-by-side on an ungreased cookie sheet. Broil 4 to 6-inches from the heat for 3 to 5 minutes until the topping is lightly browned and bubbly. Cut into serving size pieces.
Tuesday, March 18, 2025
PEACHY ORANGE CHICKEN WITH RICE
4 (1 lb total) boneless, skinless chicken breast halves
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving
In a large nonstick skillet over medium heat, melt the butter with the oil. Add the chicken and cook until browned on both sides. Remove the chicken and keep warm.
To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet. Stir well to blend. Bring to a boil and cook for for a couple of minutes.
Reduce the heat and return the chicken to the skillet. Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.
Serve the chicken and sauce over the rice.
Note: This is my adaptation of a recipe I saw in a Taste of Home years ago.
Monday, March 17, 2025
MEXICAN LASAGNA
1 package (1.25-oz) taco seasoning mix
3/4 cup shredded Mexican-blend cheese
1/3 cup nacho cheese sauce
4 (8-inch) flour tortillas
1/3 cup enchilada sauce
Salsa, sour cream, sliced green onion for garnish, if desired
Preheat oven to 350 degrees.
After beef has been browned and drained with the skillet wiped clean with paper towels, return beef to skillet. Add the water and the taco seasoning. Cook, stirring, until thickened; remove from the heat. Add half the shredded cheese and half the nacho cheese to the mixture and mix well.
Place 1 tortilla into a ungreased deep dish 9-inch pie plate. Layer 1/3 of the meat mixture over the top. Spread a fourth of the enchilada sauce over the meat mixture. Repeat this process two more times. You will have a 3 layer lasagna topped with the final tortilla. Top with the remaining ingredients except garnishes.
Bake in the center of 350-degree oven, uncovered, for 15 minutes. Remove from the oven and cut into wedges. Serve with the garnishes for toppings, if desired.
This is an Ortega recipe and photo.
Sunday, March 16, 2025
BELL PEPPER RELISH
1 large orange bell pepper
4 cups boiling water
3/4 cup white wine vinegar
1/2 cup granulated sugar
1 1/2 tsp mustard seeds
3/4 tsp kosher salt
1/4 tsp celery seeds
Remove the seeds from the peppers and dice peppers into 1/4-inch pieces; place into a large bowl that is heatproof. Pour the boiling water over the peppers and allow to set for 5 minutes; drain.
In a medium saucepan over medium-high heat stir the vinegar, sugar, mustard seeds, salt, and celery seeds together until the sugar is dissolved. Add the drained peppers to the pan and lower heat to simmer. Simmer the mixture for approximately 12-14 minutes until almost dry. Transfer to a glass jar, cover, and cool slightly. Store in refrigerator for up to 2 weeks.
Yield: 1 1/4 cups
Great on hot dogs to give them your own gourmet touch!
Saturday, March 15, 2025
EASY BEEF-NOODLE SOUP
2 cans (14.5-oz each) Italian-style stewed tomatoes
2 cans (10.5-oz each) beef broth
1 can (16-oz) mixed veggies, drained
1 tsp oregano
1/2 tsp salt
1/4-1/2 tsp freshly ground black pepper
1 cup medium egg noodles
In a medium skillet over medium-high heat, brown the ground beef with the onion stirring to break apart; drain well.
In a large saucepan bring the tomatoes, broth, mixed veggies, oregano, salt, pepper, and drained beef to a boil. Add the noodles and reduce the heat to medium. Cover and cook for 10-15 minutes or until the noodles are tender.
Yield: 4 servings
Friday, March 14, 2025
SNICKERS BAR COOKIES
1 large roll of refrigerated chocolate chip cookie dough
Preheat the oven to the temperature on the chocolate chip cookie dough package.
Press the dough onto the bottom of a 9 x 13-inch baking pan. Bake according to directions on the dough package.
Remove from oven and immediately arranged the sliced candy over the top of the baked layer. Return to the oven and bake only until the candy is softened enough to spread. Remove from oven and spread the candy over the top of the crust. Cool completely before cutting into 24 squares.
Thursday, March 13, 2025
CHICKEN DIP
2 cans (8-oz each) boneless chicken
1 (8-oz) pkg cream cheese, softened
1 packet dry ranch dressing mix
Mix chicken, cream cheese, and dry ranch dressing mix in a medium bowl. Mix well. Chill until serving time. Serve with assorted crackers and/or fresh vegetables.
Wednesday, March 12, 2025
QUINOA WALDORF SALAD
1/2 cup uncooked quinoa
1/2 cup quartered seedless grapes, red or green
1/3 cup chopped celery
1 small red apple, cored & chopped
1/4 cup toasted chopped walnuts
1/4 cup plain nonfat Greek yogurt
2 tbsp fresh orange juice
1 tsp honey
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup well drained mandarin orange sections
fresh mint leaves for garnish, if desired
Prepare the quinoa according to the package directions; place in a large bowl. Gently mix in the grapes, celery, apple, and walnuts.
Using a wire whisk, combine the yogurt, orange juice, honey, salt and pepper in a small bowl; pour over the quinoa mixture and mix well.
Add the orange sections and mix gently.
Garnish with the fresh mint leaves, if desired.
Tuesday, March 11, 2025
TURKEY SLIDERS - SOUTHWESTERN STYLE
1 can (4-oz) diced green chiiles
1 large egg
1 pkg (1.25 oz) taco seasoning mix
16 slider buns or Hawaiian Sweet Rolls, warmed
4 slices American, each cut into quarters
Preheat grill to a medium-high heat. Light brush with vegetable oil.
In a large mixing bowl combine the following: turkey, 1/2 cup of the salsa, chiles, egg, and taco seasoning mix; mix gently but thoroughly. Divide into 16 equal portions and make portions into patties about 2-inches wide.
Place sliders on the hot grill and cook 3 to 4 minutes per side or until cooked thoroughly.
Top each with a slice of the cheese and serve on the warmed buns or rolls.
This recipe is one I adapted from an Ortega recipe.
Monday, March 10, 2025
BANANA SHAKE
This shake recipe is from an older Prevention magazine. It is high in potassium which might make it a good way to start your day if you have high blood pressure. Many doctors believe that potassium may be good for patients with high blood pressure.
2 bananas, sliced
2 cups skim milk
2 cups low-fat vanilla yogurt
1 cup pineapple juice
1 tbsp honey
Place all ingredients in a blender and process until smooth. Serve immediately.
Yield: 4 servings
Per serving: 219 calories, .5g fat, 134 mg sodium, 763 mg potassium
CHICKEN IN POTATO BASKETS
This is a recipe I got from a 2021 Taste of Home magazine. I don't eat chicken so I can't comment on the recipe but I do know it is very well liked. Also, it won a blue ribbon in a TOH recipe contest.
4 1/2 cups frozen shredded hash brown potatoes, thawed
6 tbsp butter, melted
1 1/2 tsp salt
1/4 tsp pepper
Filling:
1/2 cup chopped onion
1/4 cup butter
1/4 cup flour (I suggest white whole wheat)
2 tsp chicken bouillon granules
1 tsp Worcestershire sauce
1/2 tsp dried basil
2 cups milk
3 cups cubed cooked chicken
1 cup frozen peas, thawed
In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz custard cups; set aside.
In a saucepan, sauté onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the milk and bring to a boil. Cook, stirring for 2 minutes or until thickened. Add chicken and peas. Spoon into the prepared crusts.
Bake, uncovered, at 375-degrees for 30-35 minutes or until crust is golden brown.
Yield: 6 servings
MUSHROOM STUFFED TOMATOES
2 tbsp butter
2 green onions, minced
salt and pepper to taste
Slice the tops off the tomatoes and scoop out the seeds. Drain upside down on paper towels.
In a skillet, melt the butter and saute the mushrooms and onions until golden brown, 3-5 minutes. Season with salt and pepper. Fill the tomato cups with the mushroom filling. Place upright in a baking dish and bake at 350 degrees for 12 to 15 minutes.
Yield: 6 servings.
Saturday, March 8, 2025
EASY TACO-FLAVORED SNACK MIX
3 cups spoon-size shredded wheat
2 cups lightly salted twisted pretzels
1 pkg (1 1/4-oz) Taco seasoning mix
1/2 stick butter, melted
Combine all the ingredients in a large bowl and toss to coat well. Store in plastic zip-top food storage bags or airtight container.
Friday, March 7, 2025
QUICK AND CRUNCHY COLESLAW
1/2 medium red bell pepper, cut into thin strips
1/4 cup slivered toasted almonds
1/4 tsp freshly ground black pepper
3/4 cup Italian Salad Dressing
In a large bowl toss the coleslaw mix, onions, bell pepper, almonds and pepper together until mixed. Add the dressing and toss to coat. Refrigerate at least an hour before serving.
Yield: approximately 10 servings
*Also works well using broccoli slaw instead of the coleslaw mix.
Thursday, March 6, 2025
MONNIE'S TUNA SALAD
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles
Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.
Wednesday, March 5, 2025
HOOSIER OLD-FASHIONED SUGAR COOKIES
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
4 cups all-purpose flour
1 tsp cream of tartar
1 tsp salt
Preheat oven to 375 degrees.
In a large bowl combine the butter, oil, granulated and powdered sugars, mixing until creamy. Add the eggs and vanilla.
In a separate large bowl combine the flour, baking soda, cream of tartar, and salt; add to the butter mixture and blend together well. Using your hands, shape the dough into small balls and place on ungreased cookie sheets. Using a glass bottom that has been dipped in water ten into colored sugar, flatten each cookie. Bake 10 to 12 minutes just until lightly browned.
Tuesday, March 4, 2025
QUICK & EASY SPINACH-CHEESE OMELET
1 tbsp butter
1 cup coarsely chopped fresh spinach
1/3 cup chopped Roma tomatoes
dash of salt
1/3 cup shredded Swiss cheese
twist of freshly ground black pepper
Using a blender or small food processor, process the eggs and water until blended.
Melt the butter in an 8-inch nonstick skillet. Over medium heat, add the spinach and tomatoes and saute for about a minute until the spinach is wilted. Add the egg mixture and salt to the skillet. As the mixture cooks, lift edges of the mixture with a spatula while gently tilting the pan to let uncooked portion run underneath. Cook until almost set; about a minute. Cover and cook for another minute. Sprinkle with the cheese and the pepper; fold in half to melt cheese. Using a large spatula, slide the omelet onto serving plate.
Serve with buttered toast and fresh berries for a yummy meal.
This recipe makes 1 serving.
Note: This is a recipe I got from Southern Living Magazine several years ago.
Monday, March 3, 2025
CHOCOLATE, CHOCOLATE CHIP, OAT COOKIES
1/2 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup quick oats, raw
1 tsp baking powder
1/4 tsp baking soda
dash of salt
Preheat oven to 375 degree.
Melt 1 cup of the chocolate chips in a small saucepan and set aside.
Beat the butter and sugar until fluffy; add the melted chocolate, egg, and vanilla extract.
Combine the flour, oats, baking powder, baking soda, and salt together in a small bowl; add to the chocolate mixture blending together well. Stir in the remaining cup of chocolate chips.
Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees 8 to 10 minutes or just until set. Do not overbake these cookies; the centers will still look soft when cookies are done baking. Cool for a minute on the cookie sheets then transfer to wire racks to cool completely. Store in a tightly covered container.
Yield: 3 dozen cookies of 97 calories each.
Sunday, March 2, 2025
CHEESEBURGER WITH TOMATOES & GREEN CHILIES
1 1/2 lb lean ground beef
6 multi-grain buns, toasted if desired
1 can (10-oz) diced tomatoes & green chilies, drained
Shape beef into 6 patties.
Grill 7 to 9 minutes per side or until done to 160 degrees. Top with cheese slices and continue to grill until cheese starts to melt.
Place burgers on bottom half of buns and top with the tomatoes & chilies then the top half of the buns.
Saturday, March 1, 2025
HAM-IT-UP CRESCENT SNACKS
4 tsp prepared mustard
1 cup shredded Swiss (or your choice) cheese
2 tbsp sesame seeds
1 tbsp melted butter for brushing
Preheat oven to 375 degrees.
Unroll crescent dough into 4 rectangles. Press perforations to seal. Place a ham slice on each rectangle and spread each with 1 teaspoon of the mustard. Sprinkle the cheese over the ham and mustard.
Starting at the shortest side, roll up and press edges together to seal. Brush lightly with the melted butter and coat the rolls with the sesame seeds. Cut each roll into 5 equal slices and place on an ungreased baking sheet.
Bake at 375 degrees for 15 to 20 minutes until lightly browned.
Yield: 20 appetizers or snacks
Friday, February 28, 2025
SHRIMP QUINOA SALAD
1/2 lb large shrimp, peeled, cooked
2 1/2 cups snow peas, steamed, cut large ones in half
1 tsp minced fresh dill weed
2 tbsps minced fresh chives
3 tbsps fresh-squeezed orange juice
1 tsp lemon juice
1 tbsp white-wine vinegar
2 tsps olive oil
1/2 tsp salt
1/4 tsp black pepper
4 dill sprigs for garnish, if desired
Place the quinoa in a fine mesh strainer and hold under cold running water until the water runs from strainer clear. This will take about a minute; drain well.
In a small saucepan bring the water to a boil and stir in the quinoa. Turn heat to low and simmer for 15 minutes or until the quinoa has absorbed the water and is tender. Fluff with a fork and set aside to cool.
Fluff the quinoa again and place in a serving bowl. Add the cooked shrimp, steamed snow peas, dill and chives; gently toss together well.
In a cup, combine the juices, vinegar, oil, salt and pepper; pour over the salad. Toss gently to coat well. Garnish with dill sprigs, if desired.