COOK'S CORNER cooking without the chit-chat

Cook's Corner has concluded as of June 29, 2020. I hope you enjoyed these recipes the last 3 months. 

We will be back around the holidays for fabulous and flavorful recipes for the season. ~Chef Shiane


June 29, 2020

7 cups (2–2.5 lbs) shredded zucchini (measured before squeezing)

8 large eggs

1/2 c all-purpose flour

1/2 c shredded cheese of choice

1/2 c Parmesan cheese, grated

1/2 c chives or green onions, finely chopped

1 t each of salt and pepper

Preheat oven to 400° and spray baking dish with cooking spray

Squeeze zucchini in a clean kitchen towel to extract as much water as possible

Transfer to a medium bowl and set aside.

In a medium bowl, add eggs and whisk

Add flour and whisk well to combine

Add both cheeses, salt and pepper, and whisk one more time

Add egg mixture to the bowl with the zucchini, add chives and mix with spatula

Pour egg/flour mixture on top and stir well to combine

Transfer to greased baking dish

Bake for 45 minutes

Let cool 5 minutes before slicing


July 1, 2020

12 oz Frozen broccoli, thawed and drained

2 t Olive oil

2 T Minced garlic

½ Onion, chopped

¾ c Panko breadcrumbs

1/3 c Grated Parmesan cheese

½ c Shredded cheddar cheese

2 Eggs, beaten with salt and pepper to taste

Preheat Oven to 400°

Lightly grease a baking sheet or line with aluminum foil

Heat the oil in a small pan over medium heat

Add in the garlic and onion

Season with salt and pepper to taste

Sauté until onions and garlic are tender

Set aside to cool

Place the broccoli in a kitchen towel

Wrap the towel around the broccoli and squeeze out the extra moisture

Pour the drained broccoli into large bowl

Add onion and garlic, mix gently

In the same bowl, add Panko, cheeses, eggs and salt and pepper to taste Mix together and form into patties

Place on prepared baking sheet

Bake in preheated oven for 15 minutes

Flip and bake for another 15 minutes or until browned and crispy

QUINOA BOWL (8 ingredients)

July 3, 2020

1/3 c cooked quinoa

1 cooked chicken breast, diced

1/4 c green bell pepper, diced

2 T canned beans of choice

5 Strawberries, sliced

2 T pomegranate seeds (optional)

1/2 avocado, diced

1/4 c sugar snap peas

Vinaigrette of choice 

Layer cooked quinoa, diced chicken, diced bell pepper, peas, beans, sliced strawberries, avocado and pomegranate seeds (optional)

Drizzle with dressing of choice 


June 22, 2020

1 lb. sirloin steak, cut into cubes

1 T olive oil

2 T butter, divided

2 t minced garlic

1/4 c beef stock

Premade zucchini noodles (frozen is fine, defrost and drain excess water)

juice of 1 lemon

Marinade for steak: 1/4 c soy sauce, 1 T olive oil, 1 T hot sauce, juice of 1 lemon

In a bowl, combine marinade ingredients and add the steak cubes

Marinate for 20 minutes

Heat olive oil in a skillet over medium heat

Remove steak cubes from marinade (reserve marinade for later)

Cook the steak bites in the skillet for 4 minutes, stirring occasionally

Once steak cubes are browned, add minced garlic, beef stock and butter

Add lemon juice and remaining marinade

Add drained zucchini noodles and let the sauce thicken

add the steak cubes back to the skillet and toss all ingredients together

CHEF's NOTE; Serve with an over-easy egg for added flavor

CREAMY HERB CHICKEN (9 ingredients)

June 24, 2020

For the chicken:

4 chicken breasts (pounded 1/2-inch thin)

2 t each of onion powder and garlic powder

1 t fresh chopped parsley

1/2 t each of dried thyme and dried rosemary

salt and pepper to taste

For the sauce:

1 T minced garlic

1 t fresh chopped parsley

1/2 t each of dried thyme and dried rosemary

1 c milk 

Salt and pepper to taste

1 t cornstarch mixed with 1 T water , whisk until smooth

Coat chicken breasts with the onion and garlic powders and herbs 

Season with salt and pepper.

Heat 1 tablespoon of oil in a skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness) 

Transfer to a plate; set aside

In the same skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant

Stir in milk, season with salt and pepper to taste.

Bring to a boil; add the cornstarch mixture to the center of the pan, quickly stirring, until the sauce has thickened slightly 

Reduce heat and simmer gently for a further minute to allow the sauce to thicken more

Return chicken to the skillet and spoon sauce over chicken before serving


June 26, 2020

salmon fillets

T butter, melted, divided

1/4 t each salt and pepper

3/4 c Panko bread crumbs

1/4 c grated Parmesan cheese

T thinly chopped green onions

t lemon zest

1/4 t dried thyme

Preheat oven to 375° 

Spray baking dish with cooking spray

Pat salmon dry  

Place salmon, skin side down, in baking dish; brush with 1 tablespoon of the melted butter

Sprinkle with salt and pepper

In a small bowl, mix Panko bread crumbs, Parmesan, green onions, lemon zest and thyme

Stir in remaining 1 tablespoon of melted butter

Press bread crumb mixture evenly on salmon

Bake uncovered 15 to 25 minutes or until salmon flakes easily with a fork 

GLAZED MEATLOAF (8 ingredients)

June 15, 2020

1 lb. ground beef (or ground turkey or chicken)

1/2 yellow onion, diced

1/2 chili pepper, seeded and diced fine

1 T garlic, minced

1 slice of bread

1/3 c ketchup

3 T brown sugar

1 T yellow mustard

Preheat oven to 400°

Place bread slice in a bowl and cover with 3 tablespoons of water and let soak, then mash into a paste

In the same bowl add together ground meat, wet bread, onion, garlic, chili pepper, salt and pepper to taste

Form meat mixture into 2 mini loaves and place on a parchment lined baking sheet

In a small bowl combine ketchup, mustard and brown sugar

Brush mini loaves with brown sugar sauce

Bake mini loaves for 15-20 minutes 

Brush with brown sugar sauce and put back in the oven for 5 minutes on 450° or broil

Let cool for 5 minutes before serving


June 17, 2020

1 lb. fish fillet (like halibut)

1 t dry oregano

1 t ground coriander

1 t paprika

5 garlic cloves, minced

8 basil leaves, sliced into ribbons

3 T olive oil 

Juice of 1 lemon

Pat fish fillet dry and season with salt and pepper on both sides

Place the fish in a large zip-top bag

Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice

Zip the bag shut and massage to be sure the fish is evenly coated in the marinade

Marinate for 30 minutes or up to 1 hour in the fridge 

Heat oven to 425° 

Place fish on a parchment lined baking sheet 

Bake in heated oven for 15 minutes or until fish is done and flakes easily.


June 19, 2020

1 (14 oz) smoked sausage, sliced

¼ t olive oil

2 cloves garlic, crushed

1 large red bell pepper, sliced thin

1 small yellow onion, sliced thin

1 (10 oz) package frozen broccoli, thawed

1/2 c chicken broth or water

1/2 c tomato sauce

Over medium heat, cook olive oil and crushed garlic, stir in smoked sausage and cook until smoked sausage is brown

Add pepper, onion, broccoli, chicken broth and tomato sauce 

Simmer for about 10 minutes until vegetables are tender and the liquid is absorbed


June 8, 2020

1 package frozen zucchini spirals

1 can fire roasted tomatoes

1 c button mushrooms, sliced

2 c raw spinach

1/2 c olive oil

3 T Italian seasoning blend

Morningstar crumbles (optional)

Salt and pepper to taste, red pepper flakes (optional)

Prepare frozen zucchini spirals per package instructions and set aside

Drain the can of fire roasted tomatoes, reserve juice

Slice mushrooms and set aside

Whisk olive oil, tomato juice,  and Italian seasoning together in a bowl

Prepare Morningstar veggie crumbles per package instructions

Toss all ingredients together in a skillet until fragrant

Season with salt,pepper and red pepper flakes

BAKED BEAN CASSEROLE (10 ingredients)

June 10, 2020

1 lb ground beef

1 onion, finely chopped

1 bell pepper, cored, seeded, finely chopped (I used red, orange and yellow mini peppers)

1 16oz can of pork and beans (I used black beans)

1/2 c bbq sauce of choice

2 T spicy brown mustard

1 T soy sauce

2 T Worcestershire sauce

4 T brown sugar

8 slices of bacon, cooked crisp, cut into medium pieces

Preheat oven to 400°

In a skillet on medium heat, cook bacon until crisp, remove from heat and set aide to cool

Cook ground beef and peppers in the bacon grease until beef is brown and peppers slightly al dente

Generously spray a baking dish with cooking spray

Mix together the beans, beef, mustard, brown sugar, soy sauce, Worcestershire sauce, bacon and bbq sauce

Pour mixture into greased baking dish and bake on high for 20 minutes

Remove from oven and set aside 5 minutes before serving

Serve over rice or with corn bread if desired


June 12, 2020

8 sausage links, cooked through

1 c shredded cheese 

3 eggs, scrambled

1 (8 oz) container flaky crescent rolls

1 egg yolk

1 t heavy cream

Salt and pepper to taste

Preheat oven to 375º

Unroll each crescent roll with the widest end facing towards you

Sprinkle shredded cheese evenly over each one

Place a cooked sausage link on the wide end of the crescent roll, and a spoonful of scrambled eggs below that

Starting with wide end, roll up the crescent roll as you normally would Place on a  parchment lined baking sheet

Whisk together egg yolk and heavy cream

Brush the egg wash on top of the finished rolls and sprinkle with a pinch of sea salt

Bake for 10-12 minutes until golden brown and cheese is bubbly


June 1, 2020

12 oz cooked, shredded chicken breast

10 oz cooked spiral pasta

6 oz buffalo sauce

6 oz bleu cheese dressing

4 oz bleu cheese crumbles

4 oz shredded sharp cheddar cheese

4 oz cream cheese, softened

1 t each of salt, pepper, paprika, garlic powder and onion powder

Prepare chicken breasts and pasta ahead of time and set aside

Preheat oven to 400°

In a bowl, mix all ingredients except for shredded cheese

Making sure cream cheese is incorporated throughout

Generously spray a baking dish with cooking spray

Scoop in chicken and pasta mixture

Bake in oven for 10 minutes

Sprinkle with shredded cheese and bake an additional 10 minutes


June 3, 2020

Olive oil cooking spray

1 1/2 T buter, melted

1/4  lemon juice

1 T Old Bay seasoning

1/2 teaspoon kosher salt

1/2 cup Panko breadcrumbs

2 Pacific whiting fillets

1 egg, beaten with 1 T of milk (or water)

1/2 c psyillium husk (or all-purpose flour)

1 T freshly chopped parsley (optional)

Preheat oven to 400°

 In a Ziploc bag combine Panko breadcrumbs and Old Bay seasoning

Salt and pepper each side of the fish

Then dip the fish in the egg wash

Next place the fish in the bag of seasoned breadcrumbs and shake until coated (one at at time)

Place the fish on a parchment lined baking sheet that has been sprayed with cooking spray

Spray the top of the fish with olive oil cooking spray

Bake for 13-15 minutes

Garnish with parsley (optional)


June 5, 2020

1 can tuna water packed, drained 

1 /4 c English cucumber, quartered and diced

1/2 avocado seeded, peeled and diced

1 T red onion thinly sliced

2 T chopped cilantro

1 T lime juice

1 T olive oil

pinch of each chili powder, cumin, salt and pepper to taste

Place the tuna, cucumber, avocado, red onion and cilantro in a large bowl

In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin and salt and pepper

Pour the dressing over the tuna mixture; gently toss to coat. Serve immediately

GUMBO <I wanted gumbo for my birthday today> (11 ingredients, I know, that's a lot. But let's celebrate together!) You MUST have the time to stir and stir and stir, you do not want your roux to burn.

May 25, 2020

1/2 c vegetable oil (for roux)

1/2 c all-purpose flour (for roux)

1 bag frozen veggies (peppers, onions, celery)

4 T minced garlic

1 T Cajun seasoning

32 oz stock (I used beef)

2 t Worcestershire 

4 links of andouille sausage, cut in chunks

2 lbs uncooked shrimp, peeled and deveined (frozen is ok)

4 green onions, chopped

1 T File' powder

In a heavy bottomed pot, heat oil on high until bubbling

Add all-purpose flour and whisk constantly until it turns the color of peanut butter (about 20 minutes)

Turn the heat down to medium and continue to whisk until it turns the color of a penny (about 20 more minutes)

Add garlic and celery-pepper-onion mix

Stirring constantly so it won't burn

Slowly add stock and whisk out any clumps

Add Cajun seasoning and salt and pepper to taste

Reduce heat to low and let simmer for 30 minutes

Add Worcestershire sauce and let simmer 5 more minutes

Add file powder and let simmer 5 more minutes

Add sausage and shrimp and let simmer 10 more minutes

Add green onions and let simmer 5 more minutes

Remove from heat and let set for 10 minutes before serving

Serve over rice and sprinkle with more file' powder and hot sauce if desired

BURGER IN A BOWL (7 ingredients)

May 27, 2020

5 oz lean ground beef

2 oz shredded cheddar cheese

1 dill pickle Spear Diced 

2 T 1,000 Island Dressing 

2 c shredded lettuce 

1/2 c diced tomato

1/4 c sliced red onion

Layer shredded lettuce in a bowl and top with  cheese, cooked beef, red onion, tomato and pickle

Drizzle with 1,000 island dressing


May 29, 2020

1 lb ground meat (beef, chicken, pork, or turkey)

1 t each of salt, pepper, garlic powder, onion powder

1/4 c  grated Parmesan cheese (per burger)

2 strips of crisp, cooked bacon (per burger)

3-4 T minced garlic (divided 1 tablespoon per burger)

Preheat the oven to 425°

In a bowl add meat and season with salt, pepper, garlic powder, onion powder and minced garlic

Divide the meat into 3-4 patties

Line a baking sheet with parchment paper and  add the burgers

Bake for 6 minutes, then flip the burgers and cook for 6 minutes longer

While burgers are baking, cook bacon to desired crispiness, drain fat and set aside

When the burgers are just about done, top each with about 1/4 cup  grated Parmesan cheese and 2 strips of crisp, cooked bacon

Bake another 3 minutes until cheese has melted



May 18, 2020

6 boneless chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 onion diced

1 c apricot preserves

2 T soy sauce

1 T Dijon mustard

1 t ground ginger

Place chicken thighs in the bottom of a slow cooker

Add onions on top

Whisk together the apricot preserves, soy sauce, Dijon, salt, pepper and the ground ginger

Pour over the top

Cook on low for 6-8 hours

When finished, remove chicken and set on a foil lined baking sheet

Spoon the sauce over the chicken

Broil for 5-10 minutes or until the chicken begins to brown on top

BBQ CHICKEN BAKE (8 ingredients)

May 20, 2020

2 lbs chicken tenderloins

2 T olive oil

1 c BBQ sauce (divided)

1 (22 oz) can bbq baked beans

1 (14 oz) can corn 

1/2  green bell pepper, diced

1 box cornbread mix (prepared by package instructions)

1 1/2 cup shredded cheddar cheese

Preheat the oven to 375° 

Spray a 9 x 13 inch baking dish with cooking spray

Preheat skillet over medium-high heat

Brush chicken with oil and season with salt and pepper

Place chicken in the pan and cook until no longer pink, about 5-8 minutes. Using about 1/4 cup of barbecue sauce, brush each side of chicken with sauce while the other side cooks.

Transfer cooked chicken to bowl and shred using forks

Add beans, corn, bell pepper and remaining bbq sauce and stir to combine

Transfer to prepared baking dish

Spoon cornbread mixture evenly over the chicken and beans mixture

Bake for 30-40 minutes., until cornbread is golden brown on top 

Sprinkle with cheese and bake in oven another 5 minutes


In honor of my son and Sous Chef Quinn whose 17th birthday was yesterday, May 21. My fave pepperoni pizza guy!

May 22,2020

12 mini brioche buns (King's Hawaiian are best)

15 oz can pizza sauce

6-7 oz package pepperoni slices

9 oz shredded mozzarella cheese

1/2 Cup grated Parmesan Cheese

1/4 cup Butter, melted

1 t garlic powder

1 T Italian seasoning

Preheat oven to 350°

Cut the buns in half and place the bottoms of the buns into a 9×13 pan

Spread pizza sauce over the buns

Divide the pepperoni slices among the buns Sprinkle mozzarella on top of pepperoni

Place the top half of the buns back on top

In a bowl combine butter, Parmesan and spices spread over the top of the buns

Cover the pan with foil and bake for 25 minutes

PORK CHOPS AND APPLES (7 ingredients)

March 11, 2020

4 t canola oil, divided

4 boneless pork loin chops 

3 c sweet onion slices

2 medium Granny Smith apples, peeled and sliced

1/2 c water

1 T cider vinegar

1 t garlic powder (optional)

1/2 t salt and pepper

1/4 t dried rosemary (optional)

In a large nonstick skillet heat 2 teaspoons canola oil over medium-high heat; cook pork chops until browned, about 3 minutes on each side

Remove chops; set aside and keep warm

In the same skillet, cook and stir onion in remaining 2 teaspoons canola oil for 7 minutes or until golden brown

Add apple slices; cook and stir 3 minutes longer

Combine the water, vinegar, garlic powder (optional), salt, pepper and rosemary (optional) 

Bring to a boil

Return chops to pan

Reduce heat; cover and cook until apples are crisp-tender


March 13, 2020

3 c cooked chicken (shredded)

16 oz frozen broccoli (cooked)

1 can cream of chicken soup

1 package of precooked rice

2 c shredded cheddar cheese, divided

1 T garlic powder

1/2 t each salt and pepper

Preheat oven to 350° 

Mix all ingredients (only half of cheese) together in a bowl

Pour into an oven-safe baking dish

Sprinkle remaining cheese on top

Bake for 25 minutes

CHICKEN PICCATA (8 ingredients)

March 15, 2020

2 boneless skinless chicken breasts

1/4 t each, salt and pepper

1/4 c all-purpose flour

2 T olive oil

1/2 c chicken stock (or broth)

2 T capers, drained (optional)

2 T lemon juice 

2 T butter

Preheat oven to 350°

Cut chicken breasts in half crosswise

Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper

Place flour in a shallow bowl

Dip chicken in flour to coat both sides; shake off excess

In a large skillet, heat 1 tablespoon olive oil over medium-high heat

Brown chicken in batches, adding additional oil as needed

Transfer chicken to an ungreased 13x9-in. baking dish

Add chicken stock, capers and lemon juice to pan, stirring to loosen browned bits from pan Whisk in butter, 1 tablespoon at a time, until creamy

Pour sauce over chicken

Bake 5-10 minutes or until no longer pink

Serve over cooked egg noodles or rice if you like


May 4, 2020

1 box chicken stuffing mix

2 c cooked, diced chicken

1-14 oz can sweet corn, drained

1-14 oz can black beans, drained

1-10 oz can Rotel

2 c "Mexican" blend cheese

2 c heavy cream

1 cup crushed corn chips

Preheat oven to 400° F

Spray an 11x13 deep dish pan or large casserole dish with cooking spray

In a large bowl, combine all ingredients except for the corn chips and 1/2 cup of cheese blend

Mix well until all items are moistened with the heavy cream

Pour mixture in to baking dish and smooth out even and sprinkle remaining cheese on top 

Cover with foil and bake for 20 minutes

Remove from oven and serve

Sprinkle crushed corn chips on each individual serving and garnish with sour cream, lime and green onions if you like


May 6, 2020

1.5 lbs boneless & skinless chicken breasts

1 egg

2/3 cup coconut flakes

1/4 cup flour 

1/2 tsp garlic powder

1/2 tsp salt and pepper

Preheat oven to 425°  

Line large baking sheet with parchment paper

Cut chicken breasts into 1 inch wide strips

Set aside

In a shallow bowl, add egg and whisk 

On a plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork

Dip both sides of each chicken tender into the egg wash, then coat in coconut flakes mixture and place on a baking sheet

Rpeat with remaining meat

Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown

TOMATO SPINACH PASTA (10 ingredients)

May 8, 2020

½ lb Penne pasta

1 Yellow onion, chopped

2 T Garlic, minced

1 T Olive oil

1-15 oz can Diced tomatoes (do not drain)

1 T Italian seasoning

2 T Tomato paste

¼ c Grated parmesan cheese

½ bag Raw spinach

2 oz Cream cheese

Bring a large pot of water to boil over high heat 

Add pasta and cook until tender. About 10 minutes

Drain pasta and set aside (save ½ cup of pasta water) 

While pasta is cooking, cook onion and garlic in a skillet with olive oil over medium heat. About 5 minutes. 

Add to skillet the can of diced tomatoes, Italian seasoning, tomato paste and ½ c of pasta water

Mix until tomato paste is dissolved

Cut cream cheese into chunks and add to the skillet one at a time

Over low heat, mix until all cream cheese has melted

Add parmesan cheese and spinach and cook until spinach has wilted. About 3-5 minutes

Add penne pasta to the skillet and stir until incorporated

Season with salt and pepper and enjoy

POTATO AND SAUSAGE PIE (8 ingredients)

May 1, 2020

12 ounces ground sausage (I used turkey)

6–8 eggs

1/2 c milk

1/2 t  ground sage

salt and pepper to taste

1 pound raw shredded potatoes (or store bought shredded hash browns) 

1 cup shredded cheese of your choice (I used extra sharp cheddar)

2 cups baby spinach

Preheat the oven to 350° F 

Line a pie pan with parchment paper

Brown the sausage until completely cooked and crumbly  

Remove from heat and let cool 

Whisk the eggs, milk, sage, salt and pepper

Add the hash browns, 2/3 cup cheese, spinach, and sausage 

Mix until combined

Transfer to the pie pan and top with remaining cheese

Cover loosely with foil and bake for 30 minutes or until set 

Remove foil, turn heat to 400° and bake an additional 10 minutes until golden brown on top

RAMEN (7 ingredients)

April 29, 2020

2 packages quick cooking ramen (seasoning pack removed)

1 T sesame oil or oil of choice

2 bell peppers thinly sliced (green and red)

2 c coleslaw mix (or shredded cabbage)

2 T soy sauce

2 c cooked, chopped chicken breast

2 T water

1 t minced garlic

Fill a medium pan half way with salted water and bring to a boil

Add ramen and cook, stirring to break up the noodles half way, for 2-3 minutes until al dente 

Drain ramen and set aside

In the same pan, heat oil over medium-high heat Add peppers and cook until crisp-tender 

Stir in coleslaw mix and cook a couple minutes while you prepare the sauce

In a medium bowl or liquid measuring cup, whisk together soy sauce, water and garlic.

Add cooked ramen, cooked-chopped chicken and sauce back to the pan, stirring just until combined and heated through 

Adjust seasoning to taste 


May 1, 2020

6 c Mini pretzel twists, crushed

1/4 c Honey Dijon mustard

2 large eggs

1 Boneless-skinless chicken breasts, cut into chunks

Salt and pepper to taste

1/4 c all-purpose flour

Preheat oven to 425° F 

Grease two baking sheets with cooking spray In a large Ziploc bag, crush pretzels with a can from the pantry

In a small bowl, whisk together honey mustard and eggs 

In another bowl, coat chicken with salt, pepper and flour

Dip each chicken piece into honey mustard/egg mixture, and shake off extra back into the bowl 

Roll  the chicken in crushed pretzels, pressing  the pretzels, pressing firmly

Transfer to greased baking sheets in even layers and spray again with cooking spray

Bake, turning halfway through, until chicken is cooked through and pretzels are golden, 12 to 15 minutes


April 20, 2020

2 boneless, skinless chicken breasts, cooked and diced

1 (14 oz) can cream of chicken soup

1 c frozen mixed veggies (peas-carrots-potatoes)

1 c extra sharp shredded cheddar cheese

1 t onion powder

1 can ready to bake biscuits

Preheat oven to 400° F

In a large bowl, combine the cooked chicken breasts, cream of chicken soup, frozen veggies, cheese, and spices

Lightly grease a 12-cup cupcake pan and place the biscuit dough into each cup, pressing into the bottom and up the sides

Spoon the pot pie mixture into each biscuit cup and sprinkle a little more cheese on top

Place in the oven and bake for 15 minutes 

SAUSAGE AND CABBAGE (7 ingredients)

April 22, 2020

1 lb smoked beef sausage sliced thin in a coin shape

1/2 lg. head of green cabbage cored and sliced

5 cloves garlic minced

2 T butter

1/2 T olive oil

2 T red wine vinegar

1 medium onion diced medium

S&P to taste

Heat a large sauté pan on medium heat and melt butter

Add garlic and onion and sauté until garlic is fragrant and onions are translucent

Add red wine vinegar and mix well

Add sausage and sauté until slightly browned

Add cabbage and olive oil to the pan and cook for 10 minutes on medium-low heat

Season with salt and pepper


April 24, 2020

2/3 c Shredded coconut

1 c Old-fashioned oats

½ c Dark chocolate chips

1 t Vanilla extract

1/3 c Honey or sweetener of choice

In a bowl, stir all ingredients together until thoroughly combined

Cover and chill in the refrigerator for 2 hours Coat hands with cooking spray and with a tablespoon, measure oat mixture into ball

Eat immediately, or seal in a container in the refrigerator up to 1 week or freeze up to 3 months 

PASTA POMODORO (8 ingredients)

April 13, 2020

1/4 c extra virgin olive oil

1 medium white onion chopped

5 garlic cloves minced

1 28- oz can whole peeled tomatoes 

1/4 cup chopped basil

12 oz cooked spaghetti *reserve 1/2 c of pasta water for later

2 T unsalted butter cut into pieces

1/4 c grated Parmesan cheese

Heat the olive oil over medium heat

Add the onion and cook, stirring occasionally for 10 minutes

Add the garlic and cook for 3 minutes

Puree the tomatoes in a blender or food processor

Stir in the puréed tomatoes and season with salt and pepper

Cook the sauce until it starts to thicken stirring occasionally, about 20 minutes 

When the sauce has thickened, stir in the fresh basil

Place the cooked pasta back in the  pot, add the tomato sauce and reserved pasta water Stir until the sauce coats the pasta

Add butter and Parmesan cheese and toss until butter and cheese are melted

Serve hot

APPLE CAKE (7 ingredients)

April 17, 2020

2 eggs

1 3/4 c white sugar

2 t cinnamon

1/2 c canola oil

6 red delicious apples

2 c all-purpose flour

2 t baking soda

Preheat oven to 350°F

In a large bowl, mix the eggs, sugar, cinnamon, and oil

Peel and slice the apples and add to mixture in bowl, coating the apples as you go to keep the apples from turning brown

In a separate bowl mix together the baking soda and flour, then add to the ingredients in the other bowl

Mix well with a wooden spoon until all of the flour is absorbed by the wet ingredients

Pour mixture into a greased one 9x13" or two 9" round pans

Bake for 55 minutes


April 15, 2020

1 can of store bought buttermilk biscuits

1 lb sage pork breakfast sausage

1/2 c unsalted butter

1/3 c all-purpose flour

4 c whole milk

1/2 t salt and 1/2 t black pepper

Bake biscuits according to package instructions


In a large-heavy bottomed pot, cook sausage over medium heat, breaking up large pieces

Add butter to sausage (do not drain grease)

Add flour and stir until there are no chunks

Add spices

Add milk and stir until gravy thickens and is smooth

Serve gravy over hot biscuits cut in half

TUNA RICE BOWL (8 ingredients)

April 6, 2020

1 cup cooked long grain rice

1 can of tuna (in olive oil)

1/2 c finely diced tri-color peppers

2 T soy sauce

1/8 t red pepper flakes

1/2 t sesame oil

1/3 c rice wine vinegar

1/4 c sliced green onions

Place tuna in a large mixing bowl and break up with a fork 

Toss in tri-color peppers, 1/4 cup green onions, rice wine vinegar, soy sauce, and sesame oil

Mix until thoroughly combined

Fluff cooked rice with a fork to separate the grains 

Mix rice and tuna/pepper thoroughly with a spoon until all the ingredients are evenly incorporated 

Taste and adjust seasoning if needed 

You may want to add a dash of lemon juice and sriracha sauce

Top with red pepper flakes and 1 teaspoon of green onion


April 8, 2020

2 .5 oz hazelnuts, roughly chopped

1/2 c mini dark chocolate chips

1 sheet of store-bought puff pastry

3 bananas, sliced

3 T light brown sugar

Heat the oven to 400° F 

Grind half of the hazelnuts in a small food processor until they resemble fine breadcrumbs 

Pour into a bowl with the chocolate chips

Roll the puff pastry out to a 8" round  on a sheet of baking parchment

Scatter the chocolate chip-hazelnut mixture over the puff pastry circle, leaving a 5 cm border

Top with the sliced bananas and most of the remaining hazelnuts

Fold the edges of the pastry over. 

Transfer the galette to a baking sheet along with the parchment, then chill in the fridge for at least 10 mins

Remove from the fridge and sprinkle the brown sugar over the galette

Bake for 25-30 mins, or until golden and puffed up. Scatter  the remaining hazelnuts and serve


April 10, 2020

1 rotisserie chicken, shredded

1 can of Rotel

1 large bag of nacho Doritos

1 package of taco seasoning

1 can of cream of chicken soup

1 c of sour cream

2 c shredded extra sharp cheddar cheese

Preheat oven to 350° F

Combine sour cream, shredded cheddar, Rotel, cream of chicken soup, taco seasoning and shredded chicken in a bowl

In a 2 quart glass casserole dish, layer 1 cup of crushed Doritos

Layer 1 cup of chicken mixture

Layer another cup of crushed Doritos

Layer remaining chicken mixture

Top with remaining crushed Doritos

Bake for 25 minutes

Let set for 5 minutes before serving

Top with more sour cream, lettuce, tomato or even green onions and black olives if you like


April 3, 2020

6 c chicken broth or 6 c water with 6 chicken bouillon cubes

1 can (28 oz) diced tomatoes

1 can (14 oz) kidney beans

2 c Capri blend veggies (carrots, green beans, yellow squash, zucchini)

1 c Ditalini pasta

Salt and pepper to taste (you can add thyme too if you like)

Combine all ingredients in a Dutch oven and bring to a boil

Reduce heat to a low-medium simmer and cook for 15 minutes  


April 1, 2020

1 (8-ounce) tube crescent rolls

1/4 cup butter (melted, divided)

1/4 cup brown sugar (packed)

2 tablespoons ground cinnamon

1 cup powdered sugar

2 tablespoons milk

Preheat the oven to 375° F.

Grease an 8- round cake pan

Open the can of crescent rolls

Pinch the dough seams together to make one large rectangle

Brush half of the melted butter over the dough

Sprinkle dough with brown sugar and cinnamon

Roll it up tightly on the long side of the rectangle

Using a serrated knife, cut the dough into eight rolls. Place them into a prepared pan, swirly side up

Bake the cinnamon rolls for 10 to 12 minutes or until the tops of the rolls are lightly browned

In a bowl, stir together the rest of the butter, powdered sugar, ​and 2 tablespoons milk to make the icing 

Spoon the icing over the rolls right after they come out of the oven


March 30, 2020

3 T of Bisquick (or Carbquick for people on keto)

6 eggs

2 c heavy cream

1/2 c salted butter, melted plus 1 T softened

6 c of sweet corn (3 cans of corn)

2 T fresh thyme

salt and pepper to taste

Grease a glass casserole dish with the tablespoon of softened butter

Preheat oven to 350° F

Stir together Bisquick, salt and pepper and thyme

In a separate bowl whisk together eggs, creamy and melted butter

In a skillet, roast corn until it just starts to get a little brown/black color

Mix all ingredients together in one bowl and pour into the casserole dish

Bake about 40 minutes or until browned 


March 23, 2020

1 (16 oz) can of black beans, drained, rinsed

1/2 green pepper, diced medium

1/2 yellow onion, diced medium

salt and pepper to taste

1 large egg

1/2 c bread crumbs

In a medium bowl, mash black beans with a fork until thick and paste-like

Add diced onion, green pepper, minced garlic, S&P and spices (of your choice: cumin, chili powder etc.) and mash some more

Add one egg and bread crumbs

Mash together until sticky and holding together

Form four burger patties and bake on a greased baking sheet for ten minutes, turning over at the half way mark   


March 25, 2020

2 egg yolks

2 c mozzarella cheese

1 28 oz can of whole tomatoes

5 T of unsalted butter

1 small white onion-halved

1 clove of garlic-minced

Salt and pepper to taste

(any other Italian seasoning you may like-optional)


Melt mozzarella cheese in a microwave safe bowl 1-2 minutes

Cool cheese for 30 seconds and fold in egg yolk

Place egg-cheese mixture in between 2 pieces of parchment paper and gently flatten with hands rolling pin

Remove top parchment paper and cut into strips with a pizza cutter

Refrigerate at least an hour (overnight is best)

Boil pasta in salted water for one minute

Drain pasta and serve with sauce below


Place the tomatoes, butter, onion halves, garlic and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat

Lower the heat to a simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon

Cook about 45 minutes

Remove and discard the onion

Serve over pasta recipe above


March 27, 2020

2 c all-purpose flour and a little more for kneading

3/4 t baking soda

1/2 t Kosher salt

1 c buttermilk or 1 c milk adding 1 T of lemon juice or 1 T white vinegar until milk curdles a little bit

3 T unsalted sweet cream butter

Preheat oven to 375° F

Whisk together flour, baking soda and salt

Add buttermilk to 2 T of melted butter

Gently mix dough and incorporate into a ball form

Flour your work surface

Place the dough on your work surface then sprinkle with additional flour

Turn the dough so that it is coated on all sides with flour then knead eight-ten times 

Shape it into a 6-inch domed round

Transfer the dough to a bread loaf pan

Using a sharp knife, cut a large "X" across the top then brush the top with the remaining 1 tablespoon melted butter

Bake the bread for about 35 minutes