Wednesday, July 23, 2014


Make it fresh while the tomatoes are blooming. This soup is loaded with onion and garlic, and herbs, so if you don't like a lot of onion or garlic, cut back on these ingredients but it turns out just how we like it

Recipes Makes: 4 Servings

What you Need:
2 1/4 lbs ripe tomatoes
1 big white onion
6-8 cloves of garlic
16 oz vegetable broth(you can use chicken too)
3 sprigs fresh thyme
1 Tablespoon Parsley
1 bay leaf
1 cup shredded mozzarella
Salt, pepper
Some olive oil
1 1/2 cups milk
2 Tablespoons of corn starch
2 Tablespoons of butter

Line baking sheet with parchment paper. Preheat oven to 200 ºC.
Wash tomatoes and cut into eight pieces. Place them skin down on the baking sheet. Peel
onions, cut in pieces and put on baking sheet. Skin garlic cloves, halve and distribute on the
tomatoes. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven
and roast the vegetables at 200 ºC for 35-40 minutes.

Transfer roasted vegetables together with the roasting juices into a pot and add vegetable
broth. Add thyme twigs and bay leave. Bring to boil and simmer for roughly 20 minutes.
While the soup simmers, get out the mozzarella and set aside
Remove bay leave and thyme twigs from the soup. Puree soup. Put back into pot, add butter, then bring up to boil, mix milk with corn starch till blended in a small bowl, add to your pureed soup and reduce heat, stir till thickened nicely Add more seasoning if necessary.
Immediately serve the soup and add mozzarella cheese and stir until mozzarella is melted.
Serve & enjoy.

Sunday, July 20, 2014

Spicy Smokey BBQ Chicken

This is a really good, little spicy bbq sauce that I like to use on chicken, pork, beef, sausages, turkey and even in my beans, it's sweet and spicy and really easy to mix up

What you Need:
1 (3 1/2-pound) chicken, cut into 8 pieces or 8 chicken breasts
1/2 cup olive oil
1/4 cup lemon juice
1 tsp garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon smokey paprika

For sauce:
1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smokey paprika

How to make it:
Remove skin from chicken or breasts if not already; and place in a large ziplock bag.
Combine olive oil, smoked paprika, cayenne pepper, lemon juice, and garlic in a small bowl and pour and rub over chicken.
Let chicken marinade for at least an hour, up to 24 in the fridge.

Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).

In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

Cherry Supreme Vanilla Crepes

The best thing about crepes is that you can fill them and top them with so many different combinations
Today these crepes are filled with cherry pie filling and topped lightly with powdered sugar, and a little cherry syrup sweet simple and so delicious
Makes about 8 crepes

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
can cherry pie filling
powdered sugar for topping
cherry syrup

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. 
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. 
Fill crepes with your cherry pie filling, and top a little cherry syrup drizzled over then top with powdered sugar
You can use your favorite fruit, cream, caramel or even ice cream or cheese to serve in crepes for any time


Nothing tastes better on a hot summer day, or any day for dinner than a fresh Made Salad!
Top it with my favorite Blue Cheese Dressing and you are on the right track for a great healthy meal

I used fresh garden tomatoes, onions, and lettuce, radishes and spinach, shredded carrots and a little red cabbage then topped it with my dressing below


What you need:
4-5 T. Mayonnaise (Regular or Lite or combo of both)
1-2 T. Rice wine vinegar (depending on how "sour" you like your dressing)
1/4 – 1/2 teaspoon. Garlic powder 
Salt and Pepper
2 1/2 oz. Bleu cheese, crumbled (this batch I used about 1/2 cup)
Milk or buttermilk to make of desired consistency

Mix first 4 ingredients together. Stir in bleu cheese. Taste, & adjust seasoning with garlic, salt, & pepper. If possible, put in fridge for 30-60 min. for garlic powder to dissolve. cover and refrigerate up to 2 wks. Makes about 1- 1/2 cups depending on how thin you like it

Chicken Mushroom Crepes

This is a tasty mushroom and chicken dinner that is easy and beautiful to serve, I like to cook this up for dinner with a nice salad on a summer night
What you Need
16 ounce finely chopped mushrooms
2 cloves garlic
1/2 cup diced onion
1 TBS Olive oil

How to Make them
Sauté mushrooms, onion and garlic in the olive oil
2 Cups chopped cooked chicken (I cook my chicken and this way it makes it's own broth then chopped it more to be the same size as the mushroom pieces) then add
1/2 tsp. salt
pinch of garlic powder
pinch of onion powder
1/4 cup chicken broth(if you use pre-cooked chicken), mixed with 1 TBS corn starch

Add chicken to mushroom/ garlic mixture.  Season with salt, garlic powder and onion powder.  Add chicken broth if you use pre-cooked chicken and stir till bubbly and saucy.  Add to crepes

Basic Crepe recipe

1 1/2 cups milk
2 eggs
1 TBS Olive oil
Mix well then add
1 cup flour

Mix all ingredients very well until smooth.  For mini crepes, pour 1 TBS of batter onto greased hot griddle. Move griddle around until batter is spread as much as possible.  Cook until it is heated through. You can flip, or just cook one side if it cooked all the way through.

Sunday, June 22, 2014

Chicken Spaghetti in Red Sauce

This is my Chicken Spaghetti with Red Sauce, it's Italian and has lots of delicious Spices with a slight kick
There is also a shortcut quick version to this recipe if you're in a hurry, but I would say try the longer recipe when you have time. You should try this over your favorite Pasta, Enjoy Good Food

Yield: About 4 to 6 servings

What you Need:
1 small hen, boiled - reserve broth
1 pound package of angel hair, vermicelli or spaghetti noodles
1 lb of fresh mushrooms sliced how you like
1/2 tablespoon of olive oil
1 can diced tomatoes, juices reserved
2 tablespoons of olive oil
1 cup of chopped Vidalia or yellow onion
2 teaspoon of garlic
1 teaspoon of kosher salt
1/4 cup of fresh basil, chopped
1 can of tomato sauce
1 tablespoon of granulated sugar
1/4 teaspoon of dried parsley flakes
1/4 teaspoon of Italian seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of poultry seasoning
Up to 2 cups of stock left from the hen, or substitute chicken broth
2 bay leaves

Cut the chicken into pieces and boil in salted water until meat is cooked through. Reserve 2 cups of the broth, reserve remainder for another use; set meat aside to cool. Once cooled, debone and shred the meat, discarding the bones; set aside. Prepare pasta al dente according to package directions. Drain, rinse, drizzle with olive oil and set aside.

Meanwhile, in a skillet heat the olive oil over medium heat and add the chopped onion, garlic and salt, saute for about 5 minutes or until veggies are tender. Add the tomatoes, basil, tomato sauce, sugar, parsley flakes, Italian seasoning, Cajun seasoning, poultry seasoning; bring to a boil. Add bay leaves, reduce heat, and simmer for 1 hour or until reduced and thickened. Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency. Bring back to a boil, reduce heat and simmer for about 15-20 minutes or until heated through.

Note: This is a fresh, fairly light sauce recipe. If you prefer a heavier sauce to pasta ratio, you'll need to increase the sauce portion.

Shortcut this: Use a rotisserie chicken, canned diced tomatoes, and commercial broth to speed things up. Add 2 teaspoons of a chicken base, to boost the flavor. You can use canned Mushrooms too. You'll probably need at least one large can diced tomatoes (28 ounce/1 pound 12 ounce), retaining the juices.

Garlic Italian Meat Loaf

Yes There are So many ways to make Meat Loaf delicious!!We love Italian food so here is an Italian Spiced Meat Loaf that is filled with lots of Garlic, it's so good you won't want to stop eating it. Serve it up with Mashed Potatoes and a veggie or side salad, Enjoy Good Food
Serves 6

What you Need:
1 1/2 Pounds of ground chuck(you can substitute ground turkey,sausage, ground beef or a mixture)
1 large whole Garlic, peeled and diced small
1 teaspoon fresh marjoram
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
(NOTE: you can use 2 Tablespoons of Italian Seasonings) I do fine chop my fresh herbs in a little grinder or mini food processor)
2 teaspoons sweet paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 teaspoon parsley
1/4 teaspoon cayenne, optional
1/2 cup milk or low-sodium chicken broth
1 package crackers crushed fine(use a food processor)
1 egg
Sea salt and black pepper to taste
Olive oil cooking Spray
1 can of Spaghetti sauce(I used Mushroom) your choice
1 14.5-oz. can diced tomatoes
Zest of 1 lemon
Salt and pepper

Preheat oven to 350°F. Spray a loaf pan with cooking spray.
Make meat loaf: Place meat mix in a large bowl; add crackers,egg and all your spices, including cayenne, if desired. Then add your minced Garlic, salt and pepper and Milk or broth. Mix gently but thoroughly with your fingers. Shape meat into a loaf and transfer to greased pan.
Meanwhile Make sauce: Pour broth into a pot; add tomatoes.  Bring to a simmer over medium-high heat. Cook, stirring occasionally, for about 10 minutes. Stir in zest; season with salt and pepper.
Bake loaf 30 minutes; pour 1 cup Sauce over meat loaf. Continue to bake until a meat thermometer inserted into center reads 160°F, 15 to 20 minutes longer. Remove meat loaf to a platter, tent with foil and let rest 10 minutes.
Slice meat loaf and serve, serve extra sauce over meat or on potatoes if you like.