My Announcements and Achievements

Tuesday, July 17, 2018

Chicken Noodles

Had a taste for good ole Chicken and Noodles so here is my recipe, this dish is good all year round

2 tbsp. butter
2 carrots, peeled and diced
2 celery stalks, diced
1 large onion, chopped
2 garlic cloves, minced
1 tsp poultry seasoning
sea salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 c. chicken broth
1 c. heavy cream
10 oz. egg noodles, cooked according to package instructions
1 1/2 c. cooked shredded chicken
1/2 c. frozen corn
1/2 c. frozen peas

In a large skillet over medium heat, melt butter. Add carrots, celery, onion, and
garlic and season with salt and pepper. Cook until softened, 5 minutes, then stir
in flour and cook 1 minute. Add spices
Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and
simmer, stirring occasionally, until thickened, about 5 minutes. add chicken, corn,
and peas and simmer until warmed through. Season with salt and pepper. Stir in pasta
and Serve.

Monday, July 16, 2018

Zucchini Cranberry Bread

what is one of the best things to do with Zucchini? Well make bread of course, here's a good recipe for Zucchini Bread that is nice and sweet and has lots of cinnamon.

3 eggs
1 cup vegetable oil
1 1/2 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup cranberries(optional)
1 cup chopped walnuts (optional)
1/4 cup wheat germ

In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in cranberries and nuts, if desired.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

Friday, July 13, 2018

Honey Roasted Cherry Tomatoes

Summer is the best time for fresh vegetables, and as much as we love tomatoes we find great ways to eat them. These are some of the biggest home grown grape tomatoes I have ever picked.
This recipe is so easy and good, please try it soon.

Serves 4
1 pound cherry tomatoes
2 garlic cloves
1 tablespoon honey
3 tablespoons olive oil
Flaky sea salt and freshly ground black pepper

Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes
and place them, cut side up, in the dish. They should fit snugly with little or
no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil,
and a good grinding of pepper. Spoon this sticky, garlicky mixture over the
cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Top with fresh or dried basil

Wednesday, July 11, 2018

Avocado Tuna Salad

Fresh and easy salad with tuna and avocados will make you feel good about having lunch or as a dinner

Serving: 4 to 6 as a side salad

what you need:
15 oz (or 3 small cans) tuna in water, drained and flaked
1 English cucumber, sliced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium onion, thinly sliced( I used sweet onion today)
½ small bunch of cilantro (1/4 cup chopped)
2 Tbsp lemon juice, freshly squeezed
2 Tbsp extra virgin olive oil
⅛ tsp black pepper

How to make it:
In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced
onion, drained tuna, and ¼ cup cilantro
Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil,
⅛ tsp black pepper (or season to taste). Toss to combine and serve.

Monday, July 9, 2018

Beef Vegetable Medley

Another one of my delicious Chinese meals cooked in a Wok OR you can use a large skillet
but you should really get a Wok! This is loaded with veggies and you can use your imagination
and use veggies you like or have on hand.

Serves 4

8 oz beef tenderloin, flank steak or flap meat, cut into pieces
6 oz broccoli florets
1 green pepper chopped(optional)
1 small onion diced(optional)
1 small zucchini(chopped)
4 cloves garlic minced
Water, for boiling
2 1/2 tablespoons oil
2-in (5 cm) ginger, peeled and sliced
sesame seeds if you like


1 tablespoon soy sauce
1 teaspoon rice wine or sherry
1/4 teaspoon sesame oil, optional
3 dashes white pepper
1 tablespoon corn starch


1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

How to make it:
Marinate the beef with all the ingredients for the Marinade, about 15 minutes up to overnight.
Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
*Note You can use frozen and not have to blanch it!!
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef almost fully cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and garlic; stir-fry until aromatic. Now add the rest of your veggies and cook till just tender adding zucchini and broccoli last cook about 5 minutes
Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the the Sauce, stir to combine the ingredients well.
As soon as the Sauce thickens, dish out and serve immediately.

Crab Rangoon

These are better than the ones you eat out and they have less calories because they aren't fried.

8-12 servings
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
1 egg slightly beaten
about 12 wonton wrappers

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with
cooking spray.
Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy
sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon
at a time. Place 1 teaspoon of filling onto the center of each wonton skin.
Moisten the edges with water and fold the wonton skin diagonally to form a
triangle, pressing edges to seal. Moisten one of the bottom corners. Create a
crown by pulling both bottom corners together and sealing. Arrange the rangoon on
the baking sheet and lightly brush with egg.

Bake in the preheated oven until golden brown, 10 to 12 minutes.

Friday, July 6, 2018


Summer Corn Salad is an easy and really good tasting salad. Garden fresh corn and
tomatoes come together with fresh mozzarella, herbs and a easy dressing that
really gives it an even lighter fresher taste. This simple recipe is delightful,

What you need:
4 ears fresh corn on the cob, cleaned and washed
1 (10.5 ounce) package grape tomatoes, halved
8 ounces fresh mozzarella, cut into bite size pieces
10 basil leaves, chiffonade (roll leaves and slice thinly)
1/4 cup red onion diced
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
2 garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon fresh ground coarse black pepper

How to make it:
Cut corn off the cob, place into a medium mixing bowl.  Add tomatoes, mozzarella, red onion, and Sprinkle with basil.  Set aside.
Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning
jar.  Shake to combine.  Pour dressing over salad.  Toss to combine.

You can cook the corn if you prefer.  The acid in the lemon juice will mellow out the
starchiness of the corn and create a fabulous flavor.
You can use a can of corn(drained) if you don't have fresh corn