Jun 18

Lettuce Wraps with Chipotle-Orange Beef

After being at the beach today I wanted to continue our “vacation” vibe, so I made these lettuce wraps and served them with an icy tropical drink. Wow, so good! These are very spicy though, so you will have to adjust the amount of peppers or the adobo sauce if spicy is not your thing. Enjoy!

1 lb. ground beef
1 Tbsp. butter
1 onion, sliced
2 cloves garlic, minced
1/2 C. orange marmalade
2 chipotle peppers in adobo
sauce, minced
2 Tbsp. adobo sauce from
chipotle peppers
1/4 tsp. salt
1-2 heads boston lettuce

In a large skillet, saute ground beef over medium-high heat until browned and crumbly. Drain, set aside. Wipe skillet clean. Melt butter in skillet over medium-high heat. Add onion and garlic; saute until lightly, browned. Stir in cooked beef, marmalade, minced chipotle, adobo sauce, and salt; cook until heated through. Serve beef mixture with lettuce leaves.

Jun 09

Coconut Berry Pizza

Here’s a great summer desert that will allow you to enjoy all of the fresh berries of the season. Fresh whipped cream works great instead of the frozen if you like to make your own. As a warning, this is very addictive, just one piece will not do. So enjoy!

food
2 tubes (8oz) each refrigerated
crescent rolls
1 pkg. (8oz) cream cheese, softened
1 C. confectioners’ sugar
2 Tbsp. seedless raspberry jam
1 carton (8oz) cool whip, thawed
4 med. kiwi, peeled & sliced
1 1/3 C. sliced fresh strawberries
1 1/3 C. each fresh raspberries,
blueberries & blackberries
1/2 C. flaked coconut, toasted

Unroll crescent dough and place in a greased 15×10 inch baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375 for 12-15 min. or until golden brown. Cool on a wire rack.

Meanwhile, in a small bowl, beat the cream cheese, confectioners’ sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.

Serves 16

May 28

Chickpea Salad

Another great side or salad topper. Enjoy!

2(15oz) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few celery ribs and leafy tops, chopped
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
2 Tbsp. red wine vinegar
3 Tbsp. olive oil

Salt and freshly ground black pepper

Combine chickpeas with onions, peppers, celery, garlic, red pepper flakes in a medium bowl. Dress salad with vinegar, oil, salt and pepper.

May 21

Grilled Balsamic Bruschetta Chicken

Here’s a great dish for summer or a way to bring a little summer to your winter, which I got from a blog The Laidlaws. I used our outside grill which worked great also. Enjoy!


4 boneless skinless chicken breasts, thawed
Pinch of salt
1/4 Cup balsamic vinegar
1/4 Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

May 17

Roasted Corn and Red Pepper Couscous

Have you tried couscous? It looks like a type of rice but it is a really a tiny pasta. Another ingredient used in this dish is red peppers that you roast yourself. You could use store-bought but they are very simple to roast. If you don’t have fresh corn and use frozen wait til the peppers are half done roasting to add the corn to the oven. This is a nice change for a side dish and would go with just about anything. Enjoy!

Roasted Corn and Red Pepper Couscous

1 1/2 C. fresh corn kernels (about 3 ears)
2 large red bell peppers, halved and seeded
2 cups chicken broth
2 Tbsp. butter
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 (10oz) package couscous
1 bunch green onions, chopped

Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. Place corn and peppers on prepared pan. Bake for 25 to 30 minutes or until corn and peppers appear blistered; stir corn occasionally. Place peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop, discarding skins. In a medium saucepan, bring chicken broth, butter, salt, garlic powder, and pepper to a boil over medium-high heat. Remove from heat, and stir in couscous, green onion, corn, and red pepper. Cover, and let stand for 3 minutes; fluff with a fork.

May 03

Marinated Beet Salad

For someone who “doesn’t like beets”, I have found another beet recipe that I really like. When I found out how awesome beets are for your body I had to find recipes so that I would enjoy eating them. This is a refreshing salad great for the summertime that comes from Martha Stewart’s whole living website.

5 medium beets (about 1 pound without greens),ends trimmed, halved
1 clove garlic, smashed
1 Tbsp. sherry vinegar
2 Tbsp. olive oil
Coarse salt and ground pepper
1/4 c. fresh mint, coarsely chopped
1/4 c. goat or feta cheese, crumbled

Steam beets until tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and cheese.

Apr 22

Slow-cooked Barbecued Chicken

Here’s a good way to have bbq when it’s raining, snowing or just too cold outside to grill out. The crock pot does the work for you. This is also great to come home to after a long day at the office. The recipe calls for bone-in chicken; I use boneless, skinless so I don’t cook it as long. Enjoy!

2 tsp. salt
1 1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. pepper
1 (3-3 1/2 lb) cut-up whole chicken
1/2 c cola soft drink
1/3 c ketchup
1/4 c brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. bourbon
splash of lemon juice

Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt slow cooker.

Whisk together cola, and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Squeeze a splash of lemon juice over chicken.

Cover and cook on HIGH 5 hours or on LOW 6 1/2 to 7 1/2 hours or until done.

Transfer chicken pieces to a serving platter. Skim fat from pan juices in slow cooker. Pour pan juices over chicken.

Apr 15

Roasted Grape Tomatoes

If you love tomatoes as much as I do you will love this delicious way to eat them. Roasting them brings out their sweetness. Enjoy!


1/2 c cider vinegar
1/4 c packed brown sugar
2 Tbsp. canola oil
4 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 lb. grape tomatoes
1 Tbsp. minced fresh parsley
Assorted crackers and Gouda Cheese

In a large bowl, whisk the vinegar, brown sugar, oil, garlic, salt and pepper. Add tomatoes; toss to coat. Transfer to a greased 15×10 baking pan. Sprinkle with parsley.
Bake, uncovered, at 375 for 12-14 minutes or until tender, stirring occasionally. Serve with crackers and cheese.

Apr 01

Buttermilk Corn Bread

I don’t normally like most corn breads; it seems that most are very dry. This corn bread, which I make often, is moist with a hint of sweetness. I like to serve it with spaghetti, BBQ or fish, but it is definitely good anytime. If the corn bread starts to burn around the edges while baking just lay a piece of tin foil across the top.

1 1/4 C cornmeal
1 C all-purpose flour
2/3 C packed brown sugar
1/3 C sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 C buttermilk
3/4 C. vegetable oil

In a mixing bowl, combine cornmeal, flour, sugars, baking soda, and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9 inch round or square baking pan (pan will be full). Bake at 425 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm.

Mar 30

Red Pepper & Feta Dip

Simple and delicious! This can be thrown together very quickly, but needs to chill a few hours for the flavors to come together.


1 pkg. (8oz) cream cheese, softened
1 Tbsp. milk
1/2 C. chopped roasted sweet red peppers
1/2 C. crumbled feta cheese

Beat cream cheese and milk in a large bowl until smooth; gently stir in red peppers and feta cheese. Serve with vegetables or your favorite crackers.