Sunday, July 29, 2012

Warms My Heart

      This how I like to see my husband and our oldest son, they are most happy out on the water catching fish - well even if they are not catching.  The time spent together is precious.

Saturday, November 27, 2010

Turkey Tetrazinni

Here is an easy and delicious way to use up some of that left over turkey and the nice thing about this recipe is that the flavors are so different. 

1 to 2 cups diced or shredded turkey (you can even use canned turkey)
1 bell pepper diced
1/2 a small onion diced
1 can cream of celery or mushroom soup
1/2 cup of milk
1/2 tsp black pepper
2 cups shredded cheddar cheese
1 lb angel hair pasta

In a pan saute bell pepper and onion until tender add turkey, soup and milk mixture stir in pan until hot - remove from heat.  Cook pasta per package directions drain well.  Spray a 9x13 pan with non stick cooking spray - add pasta, pour turkey mixture over top and stir in a bit - cover with shredder cheddar.  Bake in a 325 oven until cheese is melted and bubbly.  You can make this ahead of time and refrigerate over night it comes out just as nice.  Enjoy! 

Wednesday, October 13, 2010

Vegetable Soup

Here is a simple basic vegetable soup that will warm you and fill you up. Of course you can add any other vegetables that you might have on hand but here is the basic recipe.

4 cups of water
1 and 1/2 lbs of frozen mixed vegetables
3 ribs of celery
1 large onion chopped
1 small head of cabbage chopped
1 small rutabega or turnip diced
1 large can of tomatos in juice
1 32 oz container of vegetable stock

*****For vegetable beef soup add beef stock instead of vegetable and 3/4 lb of stewing beef diced.

In a large stock pot add all ingredients bring to a boil - turn heat down and simmer for 1 hour or until all veggies are tender. YUM!

Friday, October 8, 2010

Veggies YUM!

One of my favorite dishes to make and eat is "rattatouile" now I am sure there is some official recipe for this but, I usually just take whatever fresh veggies I have on hand throw them in my black iron pan with a little extra virgin olive oil and see what comes out. I enjoy it every time no matter what the combination. This particular combination was pretty darn good if I do say so myself. All that's in there is zucchini, grape tomatoes, sweet onion and portobella mushrooms.  I made some rice with parsley and put this over it -- eveyone in the family ate it and loved it including me and my none vegging eating hubby :) This makes a wonderful side dish or with rice a perfect main course.

Saturday, October 2, 2010

Simply Croutons

These croutons are so simple to make and even better to eat. Once you've tried these you won't ever use store bought again. Here's all you need:

1 loaf bread (the staler the better)
1/2 cup olive oil
2 Tbls of garlic (more to taste)
1 Tbls sea salt (more to taste)

Cut bread into cubes. In a large bowl mix bread with garlic powder and salt mix well. Add olive oil making sure that all of the bread cubes are covered. Place on a cookie sheet and bake at 400 for 6 minutes turn bread over with spatula and bake for 6 more minutes. Let cool and enjoy on salads, soups or right out of the container.

Thursday, September 30, 2010

Black Bean Cakes with Mango Salsa

(Borrowed from Vegetarian Times Cookbook)

Two 15 oz cans black beans
1/4 cup chopped cilantro leaves
1/4 cup finely chopped red onion
1 egg white, slightly beaten
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp groung allspice
1/8 tsp cayenne pepper
1/3 cup bread crumbs
Nonstick cooking spray
1 Tbsp olive oil

Place beans in a large bowl and coarsely mash them until they stick together. Add the cilantro, onion, egg white, cumin, garlic, allspice, and cayenne. Mix until well blended. Divide the mixture into 8 equal parts. Shape in 1/2 inch thick patties. Coat the patties with bread crumbs. Spray both sides with nonstick cooking spray. Heat the oil in a skillet over med-high heat. Add the bean cakes and fry until golden brown on both sides, turing once, about 8 minutes total. Serve warm with the mango salsa. Garnish with cilantro and lime wedges.


2 cups peeled, diced mango
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
1 serrano pepper, seeded and minced (I omitted this pepper)
2 Tbsp coarsely chopped fresh cilantro leaves
2 tsp minced fresh ginger root
1 Tbsp fresh lime juice


Tuesday, September 28, 2010


Stromboli is a favorite around here one reason I think everyone loves it is because the sky is the limit as to the combinations that can be created! These 2 here are definitely favorites of everyone in my house. On the left is the salami, pepperoni, provolone, mozzarella, garlic and basil - on the right is fresh spinach and mushroom sauteed and drained well - you don't want to add too much moisture to the dough as it makes it soggy - so after I saute I just blot the mixture with paper towels to dry it off pretty good then I added provolone cheese a small amount of Parmesan-Romano, garlic and basil. I cheat and use the pizza dough that I purchase at the Publix bakery roll it out nice and thin and as I said roll up just about anything that you like. Simple meal - just add a side salad and dinner is served!