Thursday, September 24, 2015


Recipe found HERE 

1 small onion, grated (or onion powder)
2 Tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 large egg
3 Tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan (freshly grated, not Kraft)
1/4 cup plain Panko
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and Panko. Mix in the beef and pork (if you can't find pork just use all beef). Gently combine all.

Using about 2 Tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Add to sauce before serving, about 10 minutes before, to heat through.

Wednesday, September 23, 2015

Slow Cooker Chicken Fajitas

adapted from the Recipe found HERE

2 lbs boneless skinless chicken breast halves
2 (14.5 oz) cans petite diced tomatoes with green chilies (Rotel), drained
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey

For serving: Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese

Pour one of the cans of tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining can of tomatoes, then layer in remaining peppers and onions.

Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss.

Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.

Monday, September 7, 2015

Baked Orange Chicken Meatballs

Recipe found here, adapted with less sesame oil etc.

1/4 cup milk

1 cup plain Panko breadcrumbs 

1 1/2 - 2 lbs pounds ground chicken

2 cloves garlic, minced 

2 teaspoons minced fresh ginger (1/2 tsp dried ground ginger)

2 Tablespoons minced scallions (green onion)

2 Tablespoons low sodium soy sauce 

1/4 teaspoon salt 

1/4 teaspoon black pepper


1/2 teaspoon sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger (1/4 tsp dried ground ginger)
1 1/2 teaspoons crushed red pepper flakes, more or less to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce


Preheat the oven to 500ºF. Spray a baking dish with cooking spray. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and breadcrumbs (add breadcrumbs slowly, add until meat stays together and is moist, not wet). Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. Place the shaped meatballs on the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce:

Add the sesame oil and olive oil to a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring, for about 1-2 minutes until golden brown. Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.

Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

I served it with rice and drizzled sauce on each individual plate. You could add bell peppers to this dish. We also served with a side of fresh pineapple.

Wednesday, August 26, 2015

Southern Banana Pudding

This dessert is wonderful served warm. Just let it cool for a while after taking out of the oven. It won't store well as the bananas will blacken. Serve soon after baking and enjoy!

3 1/2 Tablespoons all-purpose flour
1 1/3 cups sugar
dash of salt
3 large eggs, separated
3 cups milk
1 teaspoon vanilla extract
1 (12 oz) package vanilla wafer
6 medium bananas
1/4 cup plus 2 Tablespoons sugar
1 teaspoon vanilla extract

Combine first 3 ingredients in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, stirring well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.

Layer one-third of wafer in a 3-quart baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice.

Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup plus 2 Tablespoons sugar, 1 Tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended.

Spread meringue over custard, sealing to edge of dish. Bake at 325 degrees for 25-30 minutes or until golden. Yield 8 servings.

Grilled Hawaiian Chicken Teriyaki Bowls

Recipe found HERE

4 or 5 boneless skinless chicken breasts cuts into tenders
1 zucchini
4 mini sweet bell peppers (or regular size sliced in thick strips)
1/2 of a pineapple, peeled and cut into spears
1 small red onion, sliced thin

Coconut Rice (you can make plain white rice also, the teriyaki flavor is very dominant)

2 cups water
1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
2 teaspoons packed light brown sugar
1 teaspoon salt
2 cups white or jasmine rice

Teriyaki Sauce

1/2 cup soy sauce
2 Tablespoons rice vinegar
1 teaspoon sesame oil (original recipes calls for more, but I don't like sesame oil that much)
1/4 cup + 1 Tablespoon brown sugar
1 Tablespoon honey
3/4 teaspoon ground ginger (I used dry probably not all of it)
1 clove garlic, minced
2 teaspoons cornstarch + 2 teaspoons water, mixed together
1/4 teaspoon crushed red pepper

Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork.

 Meanwhile, make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes.

Prepare your grill and heat it to medium. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the zucchini and onion into large chunks and leave the mini bell peppers whole. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate.

Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate.

Lastly, place the chicken on the grill. Cook for about 2-5 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.

To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top.

Monday, May 25, 2015

Fresh Southern Peach Cobbler

Recipe found here and adjusted

10-12 fresh peaches - peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 1/2 cups all-purpose flour
1 1/2 cups white or brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups of milk
8 Tablespoons unsalted butter, chilled

3 Tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees (may reduce to 375 after the first 10 min)*
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in milk until just combined.
Remove peaches from oven, and pour topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 45 -50 minutes.

Friday, April 17, 2015

Key Lime Cream Cake

2 cups all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup oil
2/3 cup key lime juice
3/4 cup sour cream
Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans. Sift flour, sugar, powder, soda and salt into mixer. Add eggs, oil and lime juice. Beat until smooth. Add sour cream and beat until smooth. Pour in prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.
1 cup butter, softened
2 – 8 oz packages cream cheese, softened
2 – 16 oz boxes confectioners’ sugar
1 teaspoon vanilla
1/4 cup key lime juice
Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you’d like the frosting tinted.
Whipped Cream
16 oz. heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla
Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form. 

Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.

Recipe found HERE