Recipes from fresh ingredients and pantry items at your fingertips

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



April 10, 2020



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 it 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, ‚Äčand 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

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. But 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.