Showing posts from 2011

Happy New Year's!

As we say so long to 2011, some of of you will saying good bye to the old year in the usual way. it's party time.
So turn up the stereo, put on your party clothes and go play. first however, we need to make a little stop in the kitchen no party would be complete without snacks.
What seems to be popular this year is going retro, so pull out your dancing shoes, and have a fondue party.


1 loaf (1 lb) French bread, cut into 1-inch pieces
2 cups shredded Swiss cheese (8 oz)
2 cups shredded Gruyère or Swiss cheese (8 oz)*
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup dry white wine or nonalcoholic white wine
1 tablespoon lemon juice
3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
Apple and pear slices, if desired


1In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. He…

Black eyed Peas

It is considered good luck to eat black eyed peas for New Year's. This one uses a crock pot, so they are nice and tender. Serve this with cured ham and rice.
It is considered good fortune my many to eat black eyed peas on



•1 pound dried black-eyed peas
•1 large onion
•1 large ham hock
•2 to 4 slices cooked bacon (can use heat 'n eat kind)
•1 large onion
•1/8 teaspoon cayenne pepper, or to taste
•1/2 teaspoon garlic powder, or use 1 fresh clove garlic, minced
•1/2 teaspoon salt


In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/Crock Pot. Pour in 3 cups water. Cover and cook on HIGH until peas are tender and ready to go in. When peas are tender, transfer to the slow cooker/Crock Pot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot…

Beef Stroganoff

This is one of my favorite meals. It's great on rice, noodles or smashed potatoes. And as it is my birthday... Well, that and some red velvet cake. yum.

This recipe however comes from so it is low carb. and still delicious.


1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard


1.Heat oven to warm setting. Sprinkle meat with salt and pepper.
2.In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
3.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evap…

Christmas Rice

This is a fun way to dress up rice. Serve it any time you need some color, not just the holidays.  At other times of the year, I just call it Festive Rice.

By the way, this really is a pinch of this and that... so bare with me...

2 cups of cooked rice. (white or brown)
1/3 cup dried cranberries.
1/4 cup chopped pecans
1/2 cup peas
2 Tbs of onion sauteed
2 Tbs, of green pepper
1/4 cup sliced mushrooms
a pinch of nutmeg, (tiny tiny amount)
a pinch of poultry seasoning
salt and pepper to taste.

cook the rice to package directions. saute the onions, mushrooms,  and peppers in a little butter for 5 minutes. toast the pecans, mix all ingredients together, and serve.

The heat of the rice and vegetables should plump the cranberries a little.

Pecan Pie

My favorite holiday dessert has to be pecan pie.  Gram always said it was a secret recipe, but lo and behold... it is on the back of bottle. ... Enjoy, and Merry Christmas. 

1 cup Karo® Light OR Dark Corn Syrup3 eggs1 cup sugar2 tablespoons butter, melted1/4 teaspoon salt1 teaspoon Spice Islands® Pure Vanilla Extract1-1/2 cups (6 ounces) pecans1 (9-inch) unbaked or frozen** deep-dish pie crust
Preheat oven to 350°F.Mix corn syrup, eggs, sugar, salt, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before plac…

Merry Christmas, Baby

Merry Christmas ya'll.  i hope you're having a wonderful day.  Today, as you are cooking up a storm, getting ready for tomorrow,  why not enjoy some fine soul music?
this is Ray Charles singing "Merry Christmas Baby".

A Victorian Christmas

Hi all-
It's time to start planning the Christmas feast. I like tradition, and sometimes I like breaking tradition. But realy if you're going to break with tradition, wouldn't  you like to know that the tradtion is?

I found this tid-bit at

Turkey Time -
Turkeys had been brought to Britain from America hundreds of years before Victorian times. When Victoria first came to the throne however, both chicken and turkey were too expensive for most people to enjoy. In northern England roast beef was the traditional fayre for Christmas dinner while in London and the south, goose was favourite. Many poor people made do with rabbit. On the other hand, the Christmas Day menu for Queen Victoria and family in 1840 included both beef and of course a royal roast swan or two. By the end of the century most people feasted on turkey for their Christmas dinner. The great journey to London started for the turkey some…

Breakfast Pizza


1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese


1.Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.

2.Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.

3.Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.


Baked Fresh Ham with Apple-Cranberry Sauce

I was looking for something a little different. We all know about turkey and cranberry sauce, how about ham?

Ingredients 5 to 6-pound fresh hamExtra-virgin olive oilKosher salt and freshly ground black pepperApple-Cranberry Sauce:6 apples, split in 1/22 cups cranberries, (if not fresh, frozen is fine)


2 lbs. hash browns, lightly fired in butter
1 lb. bacon, fried and drained
1 lb. bulk pork sausage, fried and drained
1 doz. eggs, scrambled
1 sm. can mushrooms (optional)
1 can cream of mushroom soup, mixed with
1/2 can water
8 oz. Cheddar cheese, shredded
8 oz. Mozzarella cheese, shredded

Layer, starting with hash browns in order given. Refrigerate overnight. Bake at 350 degrees until hot. Use 10x13 or 11x15 inch greased pan. Can use any creamed soup.

Pork chops and escarole



½ cup canola oil
2 tablespoons minced shallots
5 tablespoons finely minced lemongrass
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoon low-carb Hoisin sauce*
1½ tablespoons tamari
3 tablespoons water

Pork chops and escarole:

4 (8-ounce) center-cut pork chops
28 escarole leaves


1. In a large bowl, mix together the canola oil, shallots, lemongrass, garlic, ginger, fish sauce, Hoisin sauce, tamari and water. Reserve one-third of the mixture. Using the rest of the mixture, coat each pork chop and marinate in a 9-inch by 13-inch baking dish in the refrigerator for 2–4 hours, turning the chops once.

2. Preheat a grill to medium-high. Also preheat the oven to 375ºF.

3. When the grill is ready, remove the chops from the marinade and grill for 3 minutes on each side. Transfer the chops to a baking pan and bake another 5 minutes.

4. Meanwhile, transfer the mixture used to marinate the pork to a small saucepan. Bring to a boil, add t…

Chicken Breast with Tarragon


4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon unsalted butter
1 tablespoon canola oil
½ cup heavy cream
1 tablespoon Dijon mustard
¾ teaspoon dried tarragon
⅛ teaspoon salt
⅛ teaspoon pepper


1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through.

2. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits.

3. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.

4. Season to taste with salt and freshly ground black pepper.

5. Pour sauce over chicken. Serve immediately.

Braised Artichoke Hearts

This recipe is wonderful, but needs to be modified for my kitchen and diet.  I substituted bacon for the pancetta, used marinated hearts and omitted the potatoes and beans. 
They were served with bacon wrapped pork fillets. 
1tablespoon(s) lemon juice or white vinegar6medium artichokes2teaspoon(s) olive oil4slice(s) pancetta or smoked ham, minced (1 1/2 ounces)1small onion, minced1/2pound(s) all-purpose potatoes, peeled and cut into 1/4-inch dice1/2teaspoon(s) dried thyme1/4

Chocolate Mudslides

In every girl's life there must be chocolate, right? Even low carb dieters can have chocolate every once in while.  Enjoy

Ingredients: 1 cup heavy cream ½ cup water ½ cup sugar free chocolate syrup 3 tablespoons cocoa powder 1 teaspoon vanilla extractDirections: In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves.Remove from heat and stir in chocolate and vanilla extracts. Pour mixture into an 8 square pan.Freeze until almost solid, about 3 hours.To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve

Chuck Roast with Rosemary Roasted Vegetables

You ever have one of those moments when your sick and tired of being sick and tired? Well, I'm there. I got on the scale this morning and it groaned under the strain,  said I to myself  "really?" Yeas, really.

My goal is to lose 150 lbs. You know that is a whole adult type person? yeah, .. So, after months of deliberation over which diet to go on,  I decided on Atkins.

 I've set up my profile on line, It 's free. that's nice. and it's all laid out. We all know Atkins. low carb diet.  the critics think it dangerous, because the beginning is restrictive. -20 carb grams a day, but you only eat like that for two weeks. after you increase your carb level. all the while eating fruit, and whole grains.

The thing I like is that you eat real food and not a lot of processed junk. You don't have to buy their shakes and bars, you can make your own snacks. Later as you add carbs. back, it's whole foods, whole grains and real fruits, and nuts.

Well, it is  Sund…

Huevos Rancheros

Ingredients: 2 low carb tortillas1 tablespoon canola oil3 tablespoons chopped red bell peppers¼ cup green onions½ jalapeno4 large eggs, beaten½ teaspoon salt¼ teaspoon chili pepper2 servings Salsa Cruda (recipe yo follow below)Directions: 1. In a medium skillet over medium heat, toast tortillas 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs.
2. Add oil, red pepper, green onions and jalapeno pepper to skillet. Sauté until vegetables are softened, about 4 minutes.
3. Add eggs, salt and cayenne pepper and sauté stirring occasionally, until eggs reach desired consistency.
4. Divide eggs on tortillas; gently roll up tortillas, and top with salsa. Serve immediately. * use a low-carb tortilla (with 9 g NC or less per serving) 
Salsa Cruda
Ingredients: 4 medium tomatoes, seeded and chopped ¼ cup extra-virgin olive oil 3 tablespoons chopped fresh basil 1 tablespoon red wine vinegar 1 garlic clove, minced ½ teaspoon salt ¼ teaspoon pepper Directions: 1. Combine t…


These amazing, delicious cinnamon-coated snickerdoodles are a big favorite for Christmas, and one of our favorite cookie recipes. And your house will smell wonderful as they bake!

Prep Time: 8 minutes

Cook Time: 6 minutes

Total Time: 14 minutes


1 tablespoon sugar
1 tablespoon ground cinnamon
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar


In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.

Bake snickerdoodles at 400° for 6 minutes or until lightly …

Apple & Bacon Pork Chops

Once upon a time, (don't you just love that?), back in California days,... there was this little restaurant. They were the upscale restaurant in this small town. We loved to go in for special occasions. Any way, as a daily special they created a baked pork chop with a apple bacon chutney served on a bed of garlic mashed potatoes. Turned into my favorite thing to order, when I could go.

This is my version. i omitted the raisins for a more savory flavor.

6 1″ thick pork chops
2 Tbsp lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper


1. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat

2. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes

3. Add garlic, sage, paprika and le…

A Shopping Supper

Still not done witth the Christmas Shoppoing? Well don't run out the door feeling famished. Make a quick dinner before going. You'll feel better, and might just get through your list.

Chicken Taco Salad Fold-overs

what you need

8 flour tortillas (6 inch)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 cups shredded romaine lettuce
2 cups shredded rotisserie chicken
1/2 cup chopped tomatoes
1/2 cup drained canned corn
1/4 cup sliced black olives
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

make it

SPREAD tortillas with sour cream.

TOP with all remaining ingredients except salsa; fold in half.

SERVE topped with salsa. and chips
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Sourdough Bread with Rosemary

When you think of San Fransisco what things come to mind? Specifically what culinary delicacies come to mind? Is it the sea food? the chocolate? Is the California wines? Well actually lets talk about bread. Sourdough Bread.

First you need a starter. A starter is basically equal parts milk or water and flour, with a little yeast. You put in a dry, cool place, and leave it for a while, until it ferments. Don't say ew! 'We eat fermented foods all the time, beer, wine, sauerkraut , pickles,

Once you have your starter, and you keep feeding it, you'll have plenty for all sorts of breads and muffins, and even cakes.

So here is the starter, and follows is the bread. Enjoy!


1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humid…

Split Pea Soup

Ingredients2 1/4 cups dried split peas2 quarts cold water1 1/2 pounds ham bone2 onions, thinly sliced1/2 teaspoon salt1/4 teaspoon ground black pepper1 pinch dried marjoram3 stalks celery, chopped3 carrots, chopped1 potato, diced DirectionsIn a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.