I had been trying for months to get my God mother and a few cousins to my home for lunch. It seemed, with crazy schedules, it was taking forever to make it happen. We picked a date and made it work! We had a wonderful afternoon. I served this dish for lunch. I had seen a similar dish at a restaurant I had eaten at recently. I made a few changes and liked this version better. The girls loved it too!
- 1 whole chicken
- 1 cup mayonnaise
- 1 granny smith apple
- 4 oz. chopped walnuts
- 1 whole avocado per guest
- mixed greens
- grape tomatoes
- balsamic vinegar
- olive oil
- crazy salt
- ground black pepper
- garlic powder
(My husband, Bill, cooked the chicken for me on the rotisserie on the grill, seasoned with crazy salt, ground black pepper and garlic powder. It was cooked perfectly!)
Cut off all of the meat from the chicken, dark and white, into cubes. Add the mayonnaise (I used 1/2 cup of regular and 1/2 cup of Miracle Whip. Some people don’t like Miracle Whip, but I think it adds a nice flavor). Cube the apple and add that with the walnuts to the chicken. Toss.
Put the chicken salad into halved avocados. Each guest should receive two stuffed halves. The avocados that I used were very ripe so I left the bottom skin on. If they are a little more firm, you can skin them entirely.
Toss the mixed greens with balsamic vinegar, olive oil and crazy salt.
For the presentation, I halved a couple of grape tomatoes on each plate, put a serving of the greens and placed the stuffed avocados on top.
Chill and serve. Enjoy, we did!
A great side for any summer meal! This pasta salad is really easy and quite delicious. It also keeps well in the refrigerator if you don’t eat it all at once!
- 1 Box whole grain pasta (13.25 oz.)
- Grape Tomatoes
- Green Olives
- Red Onion
- Lite Italian Dressing
- 4 oz. Goat Cheese
Boil the pasta until tender (I like it a little al dente). Add a little oil and salt to the water for taste and also so it does not get sticky. Drain the pasta and add a little salad dressing (I used Lite Italian Dressing but you could also use olive oil with balsamic or red wine vinegar). Toss the dressing with the pasta soon after it is drained so it does not get sticky. I did not put strict measurements on the vegetables because it is really about individual taste. I cut in small pieces about 8 grape tomatoes, 1/2 a cucumber, 2 large green olives and 1/3 of a red onion.
Toss again with more dressing and then add the goat cheese.
The pasta will absorb the dressing so you may want to add a little more and toss before you serve.
Now that the weather is great, we have been grilling a lot! This is a staple that I will include in many meals, whether it be beef, chicken or seafood.
- 1 Red Pepper
- 1 Green Pepper
- 2 Stalk of Celery
- 1 Zucchini
- 1 Red Onion
- 1 Vidalia Onion
- 1/3 cup olive oil
- 3 Tablespoons Balsamic Vinegar
- Crazy Salt
- Ground Black Pepper
- Garlic Powder
Cut the vegetables into chunks. Place into a bowl and pour the oil and vinegar over them. Sprinkle with Crazy salt, ground black pepper and garlic powder. Toss together and put into the refrigerator. Let the vegetables sit a couple of hours up to overnight. Stir every few hours so the mixture marinates.
I bought this great covered pan a few years ago at Crate and Barrel. Drain off the excess marinade and put into the pan (or something like it). Put on the grill and turn often. Cook about 20 minutes. You can also add fresh mushrooms, asparagus and or summer squash. Enjoy!
This is a nice dessert for the family or for a dinner party. Light and fresh!
- 3 tbsp. tapioca*
- 1/3 cup sugar
- 2 3/4 cups of milk
- 1 egg, beaten
- 3 tsp. vanilla
- 1 cup heavy cream
- 1 tbsp. confectioners sugar
- 4 strawberries
Combine the sugar, tapioca,milk and egg in a saucepan and let sit for 5 minutes.
Stir while cooking on medium heat until the mixture boils. Take off the heat and stir in 2 tsp. of vanilla. I thought it would be fun to put the pudding into margarita glasses for a great presentation. Pour into 4 glasses or small bowls.
For the whipped cream, put one cup of heavy cream into a bowl. Add 1 tbsp. of confectioners sugar (more if you like it sweeter) and 1 tsp of vanilla. Beat with a hand mixer until it forms soft peaks.
Put a dollop of cream onto the pudding and garnish glass or bowl with a strawberry. Serves 4.
* Tapioca recipe adapted from Kraft Minute Tapioca basic recipe.
This is one of my son Jonathan’s favorite meals. It is very tasty and can be pulled together in about 20 minutes.
- 1 box of Farfalle pasta (14.5oz.)
- 1 crown of broccoli
- 1 jar of Bertolli alfredo sauce
- 1 1/2 lbs. of chicken tenders
- 2 cups seasoned bread crumbs
- garlic powder
- 1 egg
- 1/4 cup milk
- Canola oil
Beat the egg with 1/4 cup of milk and put into a bowl. Put 2 cups of seasoned bread crumbs into another bowl. (I added garlic powder to the breadcrumbs for extra flavor.) Cut the tenders into bite size pieces. (I put the pieces of chicken in a zippered plastic bag and hammered them out to tenderize them.) Put the chicken into the egg bath and then the breadcrumbs. Cook in a frying pan with canola oil.
At the same time, steam the whole crown of broccoli. When it is tender, cut off the tough stalks.
Boil the pasta.
I have to confess I have a double standard when it comes to sauce. I always make a red sauce from scratch, never do I buy a jar. I do, however, buy the white sauce in a jar. For this recipe, I use Bertolli’s alfredo sauce. It is delicious and enables this recipe to be pulled together quickly.
Put the pasta, broccoli and chicken into a large bowl. Pour the sauce over everything. (I don’t even heat the sauce because everything else is hot.) Toss. Enjoy!
This is a easy recipe that you can prepare in the morning and then let it cook all day in the crockpot. When you get home from work, your house will smell wonderful and your dinner will be well on it way. I served this with my Southwest Spicy Slaw recipe. If you don’t have that much time and want to take a shortcut, use the bag of prepared slaw and just add the dressing from the Spicy Slaw recipe.
- 1 3lb boneless pork shoulder, skin and excess fat removed
- 1 onion sliced (or chopped if you want to leave the onion in the sauce)
- 1/2 cup low sodium chicken broth
- 2 cups barbecue sauce
- 2 TBLS mustard
- 2 TBLS honey
- 1 TBLS soy sause
- salt and pepper
Trim pork of any excess fat. Scatter onion over the bottom of crockpot and place pork on top. Add remaining ingredients, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Strain the liquid from the crockpot, this is to remove the onions. Add the liquid back to the crockpot. Return pulled pork to crockpot. Add extra barbecue sauce if needed and let cook for an additional hour if desired.
Serve on buns with coleslaw.
These crab cakes make a perfect meal or can be made smaller and served as an appealing appetizer. Either way I think that you will really enjoy these. I know that I did.
- 1/3 cup chopped red pepper
- 2 TBLS mayonaise
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 – 1 tsp old bay seasoning
- 2 green onions chopped
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 TBLS Dijon mustard
- 1 1/3 cups panko (Japanese breadcrumbs) divided
- 1 lb lump crabmeat, drained
- 2 TBLS olive oil
- 2 TBLS mayonaise
- 2 TBLS reduced fat sour cream
- 2 tsp chopped fresh parsley
- 2 tsp dijon mustard
- 1 tsp white wine vinegar
- 1/8 tsp ground red pepper
Combine first 8 ingredients. Add 1/3 cup panko and crab; toss gently. Shape crab mixture into patties. Place remaining panko in a shallow dish. Gently dredge patties in panko.
Heat a large skillet over medium-high heat. Add 1 TBLS oil to pan. Add crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
Combine 2 TBLS mayonnaise and remaining ingredients; serve with crab cakes.
Tomato and Arugula Salad:
Combine 2 TBLS white wine vinegar, 1 TBLS olive oil, 1/8 teaspoon salt, and 1 pint halved grape tomato in a medium bowl. Add 4 cups arugula, and toss. (toss salad just before serving so arugula doesn’t wilt).
I thought I would share these two sauces. They are simple, delicious and fresh. One I have been making for some time, the other is a recipe that I just learned.
Shrimp Cocktail Sauce:
I learned this several years ago and have not purchased cocktail sauce since because it is so delicious.
- 1 cup of ketchup (I like organic or all natural (no high fructose corn syrup))
- 1 tablespoon fresh horse radish (you can find this in the refrigerated section of the market, near cream)
- 1 lemon
This recipe really needs to be made to your specific taste and also based on the amount of shrimp you have. Living in an ocean community, we have our choice of wonderful fish markets. I order my shrimp and have it all prepared. It is a little more expensive but it is perfect every time. For this photo, I had two pounds of shrimp. I doubled the recipe. It is approximately a ratio of one cup ketchup to one tablespoon horseradish but you would need to taste it to see if you like it. Horse radish can be very strong so you need to find the ratio that works for you. Just mix these two ingredients.
Display the shrimp over a layer of ice and place lemon wedges on the sides. Squeeze the lemon on the shrimp and then dip in the sauce. Fantastic! Enjoy!
My other recipe is one that I just learned from Paula Dean. I often cook while watching cooking shows and Paula’s was on the other day. This one is a great alternative to hollandaise sauce.
Spicy Mustard Sauce:
- 2 tablespoons of spicy brown mustard
- 1/2 lemon
- 1/2 cup of heavy cream
Squeeze the juice of 1/2 lemon on top of the brown mustard. Add the cream. Beat with hand mixer for about one minute until it gets somewhat firm.
Break (don’t cut) the ends of fresh asparagus. Steam to desired tenderness. Put a dollop of the mustard sauce on top. Really delicious on the steak too! Enjoy!
Last week was my brother’s 50th birthday. My sister-in law had a beautiful party for him at a local dinner club, complete with fabulous food stations. My daughter was looking for some plain pasta, which the chef easily accommodated, but the complete pasta dish he made was wonderful and I asked him to walk me through it (he was making it at the station and I watched and questioned as he cooked). Very easy but with a fresh taste that was really nice. Ingredients:
- 1 pound of fusilli pasta (the chef used the long ones, as did I)
- Olive oil
- 1 tablespoon chopped garlic (fresh or jarred)
- Garlic powder
- 1 cup fresh baby spinach
- 1 cup sun dried tomatoes
- 1 cup fresh feta cheese
Boil the fusilli until tender and put aside. In a frying pan, heat the olive oil and cook the chopped garlic until brown. Lower the heat. Add the spinach and the tomatoes until they get warm but the spinach does not have to be completely soft. Add the pasta to the frying pan and turn it over in the oil. Add garlic powder to taste, if desired (I like garlic, so I added more here.) Put the feta cheese into the mixture and turn around again until it gets warm. Serve immediately. Enjoy!
I must admit this recipe was given to me by my good friend Flo. While helping her with something early one morning she happened to mention that she loved this recipe (I re-named it), and that she had not made it for a long time and actually sounded like she missed it. So I made her dig it out of the archives, jotted it down and went home and made it right away….are you surprised? The finish to this dish scared me a bit but I am a gutsy cook and figured ..”what the heck is the worse thing that can happen..it gets thrown out and I learn something from the experience!” Learning from my experiences is something I have always done. I try never to look at anything like I failed, but that I am learning all the time and growing from every single experience. I remember one Friday morning I made three, yes three different things, each of which I did not care for and each of which I promptly put down the garbage disposal!!!!. So, know that it happens to all of us at some point…just toss it out and keep on trying.
- 3 Tbls. olive oil
- 3/4 cup flour
- 3 pounds cut up chicken pieces, I removed the skin to save calories.
- 1 -large sweet onion, sliced
- 2 bell peppers cleaned and cut into medium size chunks. One red, one green. I used red and yellow as I do not love green pepper.
- 1-2 8 oz. box white mushrooms, cleaned and chopped in half
- 6-8 plum tomatoes chunked
- 1 1/2 cups chicken broth
- 1 nip of Grand Marnier
In a large, fairly deep fry pan, put the oil in and place over medium-high heat. Wait for oil to heat up a bit. While waiting wash chicken and dredge through the flour, shaking off any excess. Cook chicken till golden brown on each side and remove from pan and keep warm. Add the onion, peppers, mushrooms,tomatoes and chicken broth..bring to a boil and then reduce to medium heat, cover and cook for about 10-12 minutes, stirring periodically. Remove the cover, add the chicken back into the pan and cook uncovered for another 30 minutes or so, turning the chicken a couple of times till the chicken is done. I made sure my chicken pieces were not really large and all about the same size. Actually I purchased split breasts and cut them in half sideways. Once the chicken is done, pour the Grand Marnier nip all over the top and stir gently to mix well. Put cover back on and wait 5 minutes. Serve with pasta, couscous, brown rice or spaghetti squash if you are really calorie conscious and by all means ENJOY!
This is a great meat sauce recipe. The sauce is hearty and comforting. Best of all the sauce freezes really well. I usually make a big batch and then enjoy it several times.
- 1 TBLS olive oil
- 2 cups chopped onion
- 1 cup chopped carrot
- 6 cloves of garlic, minced
- 2 (4 ounce) links hot italian sausage, casing removed
- 1/4 lb ground sirloin
- 1/4 lb ground veal
- 1/4 lb ground pork
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup no salt added tomato paste
- 1 1/2 tsp sugar
- 1 tsp kosher salt
- 1 tsp crushed red pepper
- 1 (28 ounce) can no salt added crushed tomatoes, undrained
- 1 cup no salt added tomato sauce
- 1 TBLS chopped fresh oregano
- 1/2 cup torn fresh basil
- 3 ounces shaved Parmigiano Reggiano cheese
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic, sauté 1 minute, stirring constantly. Place vegetable mixture in a 6 quart slow cooker. Add sausage, beef, veal and pork to the skillet; sauté 6 minutes or until browned, stirring to crumble. Place meat mixture on a double layer of paper towels; drain. Add meat mixture to slow cooker. Stir olives and next 6 ingredients (through tomato sauce) into slow cooker. Cover and cool on LOW 8 hours. Stir in oregano.
Serve with pasta, top with basil and cheese.
This recipe cooks quickly. You can plan to have it for dinner and in no time at all it will be on the table. Total prep/cook time was about 2o minutes from start to finish. Perfect to make on a weekend and simply warm again for an afterwork dinner with a large salad or a couple of side veggies. Sometimes, we think we need to spend a great deal of time with foods, especially those that have an “Italian” flair, I have found that it is not always true ~ certainly not this time!
- 8 ounces of uncooked pasta (use elbows, bow ties, fusilli, or linguine. White or whole grain)
- 8 ounces regular or hot Italian turkey sausages with casing removed
- 2 cans(14.5 oz)diced Italian style diced tomatoes, do not drain
- 1- 8 0unce can tomato sauce
- 1/4 cup dry red wine
- 1/2 cup chicken broth
- 1/4 cup prepared basil pesto. If you do not have the basil pesto add some fresh chopped basil(1/4 cup, loosely packed) or add 1 Tbls. of dried basil
- Salt and pepper to taste
Cook your pasta according to package directions ~ el dente. Cook the sausage in a large skillet over med.-high heat till crumbled and lightly browned. Stir in remaining ingredients in with sausage and combine well. Drain your pasta well and add to sausage mixture and toss again to finish the dish. Top lightly with freshly grated Parmesan or Romano cheese.
Please remember that freshly grated cheese is ALWAYS the best choice. You will find that you will use less cheese and be happier. By the way you will save many, many calories and that is always a good thing. It is a win-win no matter how you look at it! Don’t forget the salad and or veggies. Mangia’
I am a big fan of hard boiled eggs. I especially like deviled eggs and usually use a traditional recipe. Recently, I was looking for a new deviled egg recipe and found this one. Wow, these little eggs have a lot of flavor. Try them for your next gathering.
- 12 hard cooked eggs
- 4 TBLS minced chives
- 4 TBLS plain yogurt
- 4 TBLS mayonnaise
- 2 TBLS chopped fresh tarragon
- 2 TBLS fresh parsley
- 2 tsps chopped dill
- 2 1/2 tsps dijon mustard
- 2 1/2 tsps hot and sweet mustard
- salt and pepper to taste
If mixture is too dry add more mayonnaise/mustard. Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Sir in remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.
This is a delicious tomato soup. I have to give credit to my sister Kim for this one. She served this soup with crostini in small bowls as an appetizer. The presentation was beautiful! I served it recently at an appetizer party that I hosted, it was well received.
- 1/4 cup extra virgin olive oil
- medium onion, chopped
- 2 28 ounce cans whole tomatoes
- 1 TBLS brown sugar
- 3 large slice of good sandwich bread (crust removed and torn into 1 inch pieces)
- Chicken broth
- 1/4 cup chives
- Focaccia Rolls (or some other type of bread, you will make crostini’s to be served with the soup)
- Pecorino Romano cheese (shredded)
- basil 1 bunch, about 2 cups(washed and dried)
- 3 medium size cloves of garlic
- 1/3 cup pine nuts or walnuts
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan-reggiano or romano cheese
- 1/8 cup sugar
- Salt and freshly ground pepper to taste.
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil). Add the garlic, pulse a few more times. Slowly add the olive oil an a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and sugar and pulse again until blended. Add the salt and pepper to taste. This will make more pesto than you need for this recipe. You can use the remaining pesto for something else or freeze it.
Heat oil, sauté onion and garlic until tender 5 to 10 minutes, Add tomatoes and mash with a potato masher. Stir in sugar and bread; bring to a boil. Reduce heat to medium and cook until bread break down about 5 minutes. Transfer half to food processor or blender and puree. Add 1 TBLS oil and puree until smooth 2 to 3 minutes. Repeat with remaining soup. Stir in chic broth as much as you think you need (this will effect the consistency). Add 1-2 TBLS pesto while cooking.
Preheat over to 400. Cut the focaccia rolls into sticks, place on a cookie sheet, spray with olive oil, sprinkle with salt and pepper and shredded pecorino romano cheese. Cook for about 10 minutes or until golden brown. Cool on a cooling rack.
Mix a couple of TBLS of pesto with olive oil (this will make a pesto oil). Pour the pesto oil into a squeeze bottle.
Serve the soup, with a circular squirt of the pesto oil and a crostini.
If you love Chinese food, you will enjoy these tasty little bites which are perfect to bring to a party where they can be served at room temperature. I like these meatballs served warmed/or hot, with toothpicks, and a bowl of WARM soy sauce for dipping. These meatballs are simple to make. All chinese food lovers~ ENJOY!
- 1 pound ground turkey
- 1 1/2 tsp. Chinese 5 spice
- 1 Tbls. minced fresh ginger ( or 1 -1 1/2tsp. dried)
- 1/4 cup minced scallions
- 1 tsp.sesame oil
- 2 Tbls. regular bread crumbs
- 1 egg yolk only
- Cup of soy sauce, for dipping
Mix all ingredients together. Combine to make small meatballs – about the size of a quarter. In a large fry pan, pour just enough canola oil to skim coat the bottom, or spray heavy fry pan with canola spray. Heat over medium-high to cook meatballs. Turn until brown on all sides. After cooking, place on paper towels to absorb oil. Serve with the warm soy sauce for dipping. Also consider serving them with duck sauce and or hot mustard or blend the two for a little sweet and hot taste.
From a tiny BEACH kitchen:
This wonderful lobster salad recipe comes from my Dad, John Hoss. He serves it with crackers for an elegant appetizer. Or simply tucks the lobster salad into a warm, toasted hot dog bun. Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.
I had the 2 beauties pictured above cooked at Brant Rock Fish Market. I simply shucked the lobsters in my kitchen. Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune! Shucking a lobster is really not all that hard. However, I’ve been doing it all my life and so am probably biased.
For you virgin shuckers out there, simply follow the pictures below.
- 2 “chic” lobsters (weighing 1 pound each)
- 1 TBSP Hellman mayonnaise
- salt and pepper
- Flatbread crackers or 2 hot dog buns
Shuck lobsters. Dice into bite size pieces. Combine with mayo. Use just enough mayo to hold it all together. You don’t want the lobster meat dripping with mayo. Add fresh cracked pepper and salt. Serve warm or chilled. As Barefoot Contessa says, “How easy is THAT?”
Whole Cooked Lobster:
Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:
Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.
Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.
Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.
Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.
You can have a great dinner on the table any night in just 20 minutes. Use whole wheat pasta if you prefer. The broccoli is sautéed – so it has a slight crunch. A hint of lemon adds terrific flavor to the sauce. And the leftovers are perfect to bring to work the next day. ~Sheryl
- 1 lb chicken, cubed
- 4 garlic cloves, minced
- 4 lemon slices
- 1 cup broccoli (use fresh or frozen), or more!
- 1 1/2 cups half and half cream
- 1 cup chicken broth
- 1 lb ziti pasta, cooked
- 2 TBSP olive oil or butter
Meanwhile, heat olive oil in large heavy bottom skillet.Add chicken cook over medium heat until browned on all sides.Add broccoli, sauté for about 3 minutes.Add lemon slices, sauté for 2 minutes.Add garlic, cook until fragrant (about a minute).Add chicken broth. Scrape bits off bottom of pan.Add in cream. Cook until pan boils.Lower heat and reduce to thicken sauce a little bit.Off heat. Stir in cooked pasta.Serve on a decorated platter.Grate Parmesan Reggiano cheese on top. (Yes, it is expensive, but worth EVERY penny. A little goes a long way.)
Hello everyone. It has been 12 weeks or so since I began my new knee journey and I am happy to say that all went well. I am moving around nicely and with very little discomfort. I thank you all for your cards, good thoughts and prayers as I am sure they were a part of the end result.
Today’s update is both sad and exciting at the same time. I have decided to retire from being a weight loss leader and am happy to say, through much soul searching, that I have decided to do something I have wanted to do for quite some time.
I would like to introduce to you my newest idea in which I will be “THE COACHING COOK.” I will be taking very small groups of 5 only for a class into my home for cooking lessons, discussions and more. If you are truly interested in more information on the classes please do not respond to the blog, but to the following e-mail:
I have set this up so that our food blog will remain as it should. I would love to hear from you so please feel free to e-mail me at email@example.com. I guarantee that it will be a fun, and a great learning experience for everyone. All you need to bring is your favorite coffee or tea mug and sit and enjoy.
Thanks so much for all your support through the years.
Bill had made a plans to have his buddy, Matt, over to watch the “big game”, The AFC Conference, The New England Patriots verses the Baltimore Ravens. He asked if I would make my chili and he would add snacks and pizza to the menu. This is my version, a little different than most chili’s. I really like garbonzo beans better than the traditional kidney beans, so that is how this one is made. This chili is really not difficult to make but the longer it simmers the better.
- 1 and 1/2 pounds of lean ground beef
- 1 can garbonzo beans (also called ceci beans or chick peas)
- 8 oz. of salsa (I like Newman’s Own-Mild, but others will work fine, including fresh salsa)
- 1 can of tomato sauce (if you don’t have any salsa, you can use 2 cans of tomato sauce)
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Ground Coriander
- 1/2 tsp. Crushed Red Pepper
- Garlic Powder
- Sour cream and shredded cheese, if desired
Brown the beef in a pot with garlic powder. Drain off the fat. Add the sauce, beans and salsa. Sprinkle in the cumin, coriander, red pepper and more garlic powder. The measurements of the spices are approximate, add more or less according to your own personal taste. Let simmer on medium heat.
Serve with a dollop of sour cream and some shredded cheese. Enjoy!
The chili was a success as was our team! Go Pats!
I have recently been making Fritatta’s every week, I make a large one and enjoy the leftovers for breakfast, lunch or dinner. This is a very versatile dish which you can create with whatever ingredients you enjoy. I love having foods in my fridge that I can grab on the go.
- 12 eggs (beaten)
- 1 sweet onion (caramelized)
- 1 pepper
- chicken sausage (any type, I used jalapeno)
- package baby spinach
- 1/2 lb feta, chopped or crumbled (as you probably know I will only use the Feta from the Greek store)
- 2 vine ripe tomatoes
- olive oil
I make this in a large saute pan so that I have leftovers. You can alter your ingredients to make a smaller fritatta. Saute sliced onions, with olive oil. After a few minutes, sprinkle 1 to 2 teaspoons of sugar over the onions. Stir constantly over a medium heat. The onions are caramelized when they are soft and have a light brown color. Set onions aside in a bowl. Add a little more olive oil if needed and saute the sliced peppers. Add cooked peppers to the onions. Add the sliced sausage to the saute pan cook until lightly browned. Add to onion and pepper mixture. Add some olive oil to the saute pan and saute the baby spinach, add some salt and pepper and cook until the spinach is cooked (this will cook quickly and will reduce in size). Add the spinach to the other cooked ingredients.
Set your oven to broil. Lightly spray your saute pan with olive oil. Over med low heat add your cooked ingredients back to the saute pan and mix the ingredients so that they are spread equally in the saute pan. Add the beaten eggs, sprinkle feta cheese evenly over the eggs and top with sliced tomatoes. Add some salt and cracked pepper. The fritatta should cook on the stove top until the eggs set and are somewhat firm. Place the saute pan under the broiler to brown the top (place the saute pan in the oven on the second level away from the broiler and make sure that the handle is not under the broiler). Let the fritatta sit on the counter for a few minutes before you slice.
From a tiny BEACH kitchen:
Bon Appetit Magazine published this chicken pot pie recipe years ago. It is a hearty classic perfect for a winter’s night. Each pie is six generous servings and the recipe makes TWO pies. I “cheat” and use Pillsbury pie crusts – no one has ever complained. If you don’t have a crowd for dinner, the pie filling does freeze well in a ziploc bag for another time.
Disclaimer: This pie is a labor of love … and time. You will be hanging out in your kitchen for a bit so put on some good music and pour a glass of wine. For veggies, I like to use potatoes, carrots, broccoli and peas~ and small round onions if I have some in the freezer. Frozen veggies are easy to toss in if you don’t have them fresh.
Most of the “cooking” for the chicken pot pie filling is done in a large heavy pot on top of the stove in the chicken broth. Each individual item is cooked in the broth separately and removed to a large bowl. (Hence the good music and drink- this is a process.) The veggies are cooked “crisp”, not mushy. The broth reduces to 2 cups and is then used to make the cream sauce with FRESH thyme, butter, onion, milk and flour. I emphasize fresh thyme. It smells wonderful as it all bakes together. I always add extra Thyme.
For the dough, the bottom crust is baked for ten minutes prior to filling. Pre-baking the bottom pie shells will keep the pie crusty and helps to keep the “pie” slice together when serving.
The filling and thyme sauce are then combined and heaped onto the bottom pie crusts. I beat an egg and brush the top of the pie to brown it up before putting it into a 425 degree oven for 30 minutes. Each pie makes 6 generous servings. A scoop of cranberry sauce served alongside is yummy if you have some in the pantry. ~Sheryl
- 48 oz Chicken Stock plus 2 cups water
- 2 pounds boneless chicken breast
- 3 potatoes, cut into 1″ cubes
- 6 carrots, diced into 1/2 inch rounds
- 2 cups broccoli
- 1 cup of peas
- 6 TBSP Butter
- 2 medium onions, chopped
- 6 TBSP flour
- 2 cups milk
- 1 TBSP fresh thyme
- 2 boxes of pie crusts
- Boil Chicken stock and water in large pot on stove. Add chicken breasts. Boil 10 minutes. Remove. Cut into 1″ pieces. Reserve in large bowl.
- Add potatoes to pot. Boil 10 minutes. Remove. Add to large bowl.
- Add carrots to pot. Boil 10 minutes. Remove. Add to large bowl.
- Add broccoli to pot. Boil 5 minutes. Remove. Add to large bowl.
- Add peas to pot. Boil 3 minutes. Remove. Add to large bowl.
- Reserve remaining liquid. Approximately 2 cups.
From Natalie: Winter has finally arrived in the northeast and it is time for some hot soup! My father-in-law had been craving chicken soup so I thought I would indulge him. I had roasted an 8 pound chicken for a dinner party with my cousin Jean and her boyfriend Doug and had plenty left over for a terrific soup.
- I had roasted the chicken topped with Crazy salt, pepper and garlic powder. After dinner I took all the remaining chicken off the bones, about 1 pound.
- Minor’s chicken base (I find it at BJ’s Wholesale Club)
- 1 cup cooked brown rice (This was also leftover from dinner. I had cooked this with chicken broth instead of water.)
- 1 cup raw baby carrots
- 3 stalks of celery, sliced
- 1 can of corn
- 1 can of white beans
- 1 package of frozen peas (10 oz. package)
- 1 cup of Orzo (small pasta)
The directions on the Minor’s chicken base says 1 Tablespoon with 1 quart of boiling water. I love this base but it is a little salty, so you may want to start light and add more to taste. I boiled about 3 quarts of water and added about 1 and 1/2 Tablespoons of Minor’s chicken base. Dissolve the base in the water. (The rice, also having been cooked with the chicken base, added even more taste, so I went light on the base.)
Put the chicken and all the vegetables in the pot (as you can see, I used some fresh, some canned and some frozen vegetables. They all work fine. The fresh vegetables went into the pot raw. I did cook the frozen peas and then added them to the pot.)
Add the rice and Orzo (if you are really watching the carbs, you can use just one of these). I added the Orzo uncooked and it cooked while the soup simmered.
Simmer for about 1 hour. Serve with warm rolls for a hearty meal. Enjoy!
Congratulations to the Beachpeaches on their website reaching twenty thousand hits! They are great gals and deserve all the success in the world. Don’t forget to follow the team as its training progresses.
Happy New Year!
From a tiny BEACH kitchen:
New Year’s Eve is our favorite night to stay home. The following dinner entree post was my contribution to the 2012 kick off meal. We cooked the tenderloin in the oven, but this could have just as easily been done on a grille. The accompanying horseradish sauce was a big hit!- as was the ’96 Chateau Souverain from Alexander Valley ~ thanks to Brian and Ellen Russo. Friends relaxing in front of a roaring fire with Dan and Amy playing guitar and fiddle in our living room made it a special night to remember.
Mustard Horseradish Sauce:
- 3/4 cup good mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons sour cream
- Kosher salt
For the BEEF:
- 2 to 3 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 15 minutes. Turn the oven down to 375 and cook beef to 140 degrees for medium rare or 150 degrees for medium. An instant read thermometer is perfect for this.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 5 minutes. Remove the strings and slice the fillet thickly.
Note: This recipe was adapted from Barefoot Contessa, one of my favorite Food TV chefs.
It’s been a busy couple of months but I am back and baking this time! Krisann is definitely the baker of the crew but these two desserts are easy and really delicious so I thought I would post them. You may want to try them for your holiday gathering, I did!
(Adapted from http:familyfun.go,com/recipes/shortbread-cookies)
Mix the ingredients together with your hands into a dough. Divide into two sections. Put each half into an ungreased cake pan. Flatten out and decorate with a fork as shown below:
One you have completed the decorative marks take a sharp knife and cut into wedges. Bake at 350 degrees for 20 minutes or until the edges start to turn brown. Re-cut the wedges and let cool for about 30 minutes. Then move carefully to a cooling rack.
Delicious warm with a cup of tea! Enjoy!
Adorable Santa Hat Brownies:
We were looking for something fun to make for a little friendly competition at work and my colleague Emily found a recipe for these adorable “Santa Hats” online. She found it on another wordpress site (daisyt13) but I changed the recipe somewhat.
- A batch of your favorite brownies
- 1 pound of strawberries
- 1 stick of butter, room temperature
- 8 ounces mascarpone cheese, room temperature
- 1 and 1/2 cups of confectioners’ sugar
- 2 teaspoons of vanilla extract
Using a hand mixer, beat the butter and cheese until creamy. Add the vanilla. Add the sugar 1/2 cup at a time until the whole mixture is a creamy frosting.
I used a mini cupcake tin for the brownies. With a pastry bag and a round decorating tip, make a circle of the frosting on top of the brownie. Trim the strawberries so the top is flat. Place the strawberry upside down on top of the ring of frosting. Using the decorating tip, top off the strawberry with a frosting “pom-pom” for Santa’s hat.
Really adorable on your holiday dessert table!
Wishing all of you and your families a Happy and Healthy Holiday Season and a Wonderful New Year!
I was invited to compete in a meatloaf contest at our yacht club. Growing up in a Greek home with a YiaYia (aka: grandmother), as well as a mother who only cooked mostly Greek cuisine, meatloaf was NEVER made.. really and truly NEVER! Not being sure about how to make a meatloaf, I decided to take the flavors that I loved best and create my own meatloaf recipe. I must say it came out tasty and I actually placed in the top 3– I was elated! You can also use this same recipe to form patty’s to make Greek burgers. Either way, you will WOW your friends with a flavor I can guarantee they will love.
- 1 pound ground beef (85% variety)
- 1 pound ground lamb
- 1 medium onion finely minced
- 15 pitted Kalamata olives, finely chopped ( supermarket olive bar)
- 1 cup crumbled Feta cheese
- 2 level tablespoons dried oregano ( rub the dry leaves in the palms of your hands before dropping into the bowl to awaken the flavor)
- 2 level tablespoons dried granulated garlic powder( not garlic salt)
- 1 teaspoon salt ( do not overdo as the Feta will add salt to the meatloaf)
- 1 tablespoon pepper ( freshly ground is best)
- 2 large eggs lightly beaten
- 1/2-3/4 cup seasoned bread crumbs
- 1 15 oz. can unseasoned petite diced tomatoes, drained really well
Visit our newest page at BeachPeach!
From John Kelley:
Eating well is only one piece of the living-well puzzle. Being active is another. On the newest page, follow us – as members of the Beach Peach family attempt their first marathon!
Over the next year, we hope that seeing four “newbz” reach new goals they didn’t previously think possible could also help to motivate our subscribers to remain active and maybe do things they never thought possible.
Please check out our newest tab: ”Team Beach Peach: Philly Marathon ’12″ as we begin to update you on our progress and share some of the fun along the way.
If you are inspired to join us in the training (on any level), please let Coach John know.
The Beachpeach family welcomes new teammates to the Philadelphia Marathon challenge.
Good day everyone:
Just a message to you all to say I am progressing much better and the seriously painful days are behind me now. I am so happy to be able to sit fairly comfortably at the computer and send an update. I again thank you all for the cards and messages on the blog that inspire me more than you know.
I will begin my outside physical therapy this week and am looking forward to being able to drive again. We take so much for granted in our lives, like driving a car, until it is taken away from us and then OMG! you are totally dependent on another person/persons to do things for you that you have always done on your own. So regaining that ability means the world to me.
To get to the supermarket and pick and choose my own foods is also very special. I could easily be personal shopper as I take much pride in what is going into my cart. Examining every piece of fruit and every veggie to be sure they are fresh is important for all of us to consider doing. Every box of salad greens, every bundle of kale, collards, or an anise bulb is picture perfect or I do not purchase it.
Be choosy…you are worth it.
I want to wish you all a wonderful, happy, healthy holiday season. Eat only what you love and be sure to not to overdo! Keep your eye on the prize. Be well and be safe. Miss you all. Rita Pappaconstantinou
This dish came to me from my significant other of 23 years. David’s Italian heritage is what this dish is all about and it is the easiest, most wonderfully delicious dish that you could whip up for a quick dinner any night of the week!
I serve it with a Caprese salad (see MIXED GRILLE DINNER) and some fresh raviolis with a simple marinara sauce both of which you can purchase at your local supermarkets.
Of course, you can make your own sauce. I can recommend the traditional marinara sauce at Trader Joe’s to which I add a few italian spices and a drop of dry red wine to it to make it even tastier. It all works to make the quickest, easiest , yummy dinner. We hope you enjoy this dish as it is one of our longtime favorites. Thank you, David.
- Package of one inch or thicker boneless pork chops, or bone-in
- 1 jar of Pastene Vinegar Peppers
- olive oil ( not extra virgin)
- salt & pepper
- garlic powder
I must say it seems like a very long time that I have not been able to be at the computer and reach out to you all. It is the 17th day of my recovery and all seems to be going along on target. Slow and steady wins the race every time as you all know from being with me in your weight loss journeys. My recovery is much the same in the fact that I need to have the very same patience I have asked you all to have along the way at one point or another. It is not easy, but it will be worth it.
My physical therapist works me hard. She is a great gal with much experience in her field. Exercise is required to make a total comeback from this kind of surgery. I have kept up with my exercises even on the days she is not with me. Sometimes I have to push myself through them and I now understand this is MY PART of the recovery process. Nobody can do this for me -but me! Much like each of you has to step up and do your part to get healthy and well to reach your weight loss goals.
“Stay the course everyone and work hard and know in the end you will always come up a winner. Focus, focus, focus on what needs to be done for whatever it is you want. Remember never take your eye off the prize. Our overall health and well being are all we need in order to achieve everything we wish for ourselves.”
Thanks for all the cards and well wishes. They truly mean a great deal to me and keep me going as I look forward to David bringing in the mail each day. By the way he has been a great nurse during my recovery process. As you all know, David has had some practice!
Miss you all. Be well and be safe.
From a tiny BEACH kitchen:
Here is another classic crockpot recipe…… I don’t have a picture of the finished dish. Oops! We ate it all before I realized I didn’t get the finished shot- the stew was THAT GOOD! (Use your imagination.)
I did, however, take a shot of the actual beef stew recipe I have been using forever. The recipe booklet came out of the crockpot box many years ago.
- 2 pounds beef stew meat
- 4 potatoes, peeled and diced
- 3 carrots, sliced
- 1 stalk celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp worcestershire sauce
- 1 1/2 cup beef broth
- bay leaf
- 1/4 cup flour
- salt and pepper
From a tiny BEACH kitchen:
Who doesn’t love cheesy broccoli? This recipe does not drip with processed cheese but instead teases you with crisp bites of Parmigiano Reggiano roasted right onto the broccoli. Just a hint of crushed red pepper flakes and garlic are used to round out the flavors. Always a favorite dish my house, this recipe served 8 people at our Beachpeach Celebration Dinner. ~ Sheryl
- 2 heads fresh broccoli. cut the broccoli off the stems and cut each floret in half
- 2 cloves of garlic, chopped
- 1/8 teaspoon red pepper flakes
- 1/3 to 1/2 cup Parmigiano Reggiano shavings (use a peeler and shave it off the wedge)
- 3 TBSP Extra virgin olive oil
- Pinch of sea salt
Preheat oven to 375 degrees.
Spray a 13 x 9 baking dish with olive oil.
Steam broccoli until bright green, just cooked but still crunchy. You do not want “mushy” broccoli. About 4 minutes.
Put broccoli in baking dish. Add all other ingredients to baking dish and stir well to coat evenly.
Bake 8 minutes to melt cheese. Keep warm until ready to serve.
From a tiny BEACH kitchen:
This fantastic recipe was found in the October 2011 issue of Bon Appetit magazine. In your pantry, you probably have the few ingredients you’ll need to make this dish. Take special care in the cutting of the potatoes for a beautiful presentation. If you have a mandolin use it carefully. The bay leaves give off a wonderful aroma as they are baking. This recipe served 8 people at our Beachpeach Celebration dinner. Very easy to make and elegant to serve. ~ Sheryl
- 5 or 6 Idaho Potatoes
- 6 TBSP Butter
- Bay Leafs
- Kosher Salt
Preheat oven to 425 degrees. Use a heavy 13×9 baking dish or heavy sheet pan with sides. Melt 2 TBSP butter. Pour into baking dish.
Cut off sides of potatoes to form a square and slice 1/8″ thick. ( A mandolin works wonderful for this if you have one.) Keep potatoes in stacks. Slide stacks of potatoes into the baking dish as you would “dominoes”.
Tuck bay leaves randomly among the potatoes…the more the merrier.
Melt the remaining 4 TBSP butter and pour over entire dish.
Sprinkle with kosher salt (you want to see the salt crystals).
Bake approximately 40 minutes or until edges are “crispy”.
Serve casually in baking dish or carefully move potatoes to a platter, keeping the potatoes in a “domino” position.
Krisann made this dish for Bill and I a few years ago and it was fabulous! She shared the recipe so I could make it for our celebration. I was surprised that it was so easy because it really comes out delicious and the presentation is quite impressive.
- 1 1/2 lb. boneless pork roast (This recipe calls for a roast this size, however, I made a roast that was 5 lbs. so I tripled the recipe.)
- 2 Red Delicious apples, peeled, cored and chopped
- 1 cup of Craisins (dried cranberries)
- 1/4 cup barbecue sauce (I used Sweet Baby Rays)
- 2 tablespoons light brown sugar
- Crazy salt
- Ground pepper
- Garlic powder
Put the roast in a roasting pan and coat with Crazy salt, pepper and garlic powder. Cook at 325 degrees for 20 minutes per pound. (Meat thermometer should read 165 degrees in the center.)
In a medium saucepan, add the apples, craisins, barbecue sauce, brown sugar and 1/4 cup water. Bring to a boil. Simmer for about 15 minutes, stirring often. The sauce should be slightly thickened.
Put the pork on a serving platter. Slice roast and pour sauce over the top. Enjoy!
(This recipe was adapted from Weight Watchers Simply the Best cookbook)
Fall is a great time for fresh apples, whether you pick them yourself at a local farm or buy them ”just picked” from the market, they are delicious. Apple pie, applesauce and apple crisp are three of my son’s favorites. When I make applesauce, I make a big batch so he can have his fill! (This recipe makes enough for a party, like our celebration, and some for the week ahead.)
- 12 Macintosh apples: peeled, cored and cut in large chunks
- 1 cup of sugar
- 1 tablespoon of cinnamon
Put the peeled and cut apples into a large sauce pan with 2 cups of water. Put on medium/high heat. As the apples are getting hot, add the sugar and cinnamon. Let the mixture come to a boil and reduce heat. Let cook about 20 minutes. Take off heat and stir with a whisk. The apples should be tender enough to break apart. If you like it sweeter or with more cinnamon, add more, to taste.
Serve warm or cold. Also great over vanilla ice cream! Enjoy!
This antipasto salad could be a meal in itself. Many times I have happily sat down to an antipasto platter! For the celebration dinner, I prepared this a little differently. This recipe will serves 8 generously.
- 3 Romaine hearts chopped
- 8 ounces salami cut into small cubes ( ask the deli man to cut you a thick slice)
- 24 pitted Kalamata olives, halved ( supermarket olive bar)
- 24 large pitted green olives, halved (supermarket olive bar)
- 8 ounces provolone cheese, sliced into srtips
- 1 large jar marinated artichoke hearts, drained well
- 1 16oz. jar marinated assorted veggies, drained well and roughly chopped
- 1 120z. jar roasted red peppers,drained, patted dry, and roughly chopped