Monday, July 21, 2014

Thai Noodles with Peanut Sauce

I really love this easy to make, Thai inspired noodle dish. The key for this recipe is the use of sesame oil and fresh ginger. Both of these ingredients add so much to the flavor profile. If you want to, you can use udon noodles or rice noodles, usually found in the Asian section of your market. You can use green onions if you like, or leave out the peppers, but you need to use sesame oil and fresh ginger !
The addition of leftover cooked chicken makes it a more of a hearty entrée, instead of just a side dish. I love the taste of fresh cilantro as well, so I will add some more as a garnish, along with a squeeze of fresh lime. I hope you will try this recipe out. Enjoy !

8 ozs. spaghetti, or linguine
3 Tbsp. sesame oil, (divided)
1/2 red or green sweet pepper, chopped
1/2 med. onion, chopped
2 garlic cloves minced
2 tsp. fresh ginger, minced
1/3 cup peanut butter
2 Tbsp. rice vinegar
2 - 3 Tbsp. soy sauce
1 Tbsp. fish sauce
1 Tbsp. granulated sugar
1/4 tsp. Red Chile flakes or, to taste
1/4 cup loose packed, chopped, cilantro
2 Tbsp. sweet Chile sauce, (optional)
1 - 2 cups cooked, chopped chicken, (optional)

Cook pasta until al dente, drain and place in serving bowl. Drizzle 1 Tbsp. of the sesame oil into pasta and toss to coat.
In a med. sauté pan, heat the other 2 Tbsp. of oil and add sweet pepper, onion, garlic and ginger.
Cook over med. heat, stirring occasionally until ginger is fragrant. Careful not to brown garlic or ginger.
Turn heat to low, and add peanut butter, rice vinegar, soy sauce, sugar and fish sauce. Stir until combined.
Pour sauce over pasta, toss with cilantro and chili flakes to taste.
Add optional items, if desired.

Sunday, May 18, 2014

White Castle Wannabe's


This recipe is adapted from a recipe I found on I have just made a couple adjustments to it. I like this recipe just for the simplicity of the recipe and the fact that it tastes greatThe meat mixture can be made ahead of time and refrigerated, then warmed in the microwave until softened. This recipe calls for cheddar cheese, instead of American. I would rather use American to be more like the real deal, but it just melts to quickly. You may find small, "slider" buns in your local Target, or other grocery store instead of the King's Hawaiian rolls. Enjoy !

2 pounds ground beef
1/2 Cup Onion (chopped)
1 oz. pouch Lipton onion soup mix
1/2 cup mayonnaise (reg. or lite)
1- 2 Tbs. mustard (regular or Dijon)
2 cups shredded Cheddar, (or your choice)
1/2 tsp. black pepper
2 pkg. King's Hawaiian dinner rolls, split
Sliced dill pickles (1 or 2 per slider)
Aluminum foil

Preheat oven to 350f. Cover a baking sheet with aluminum foil and spray lightly with cooking spray.
Season the ground beef with salt and pepper, add onion and brown in a large skillet. Remove from heat and drain off any excess fat. Mix in onion soup mix and let cool. Stir the mustard into the mayonnaise, then add to the ground beef mixture, along with the cheddar cheese. Stir until mixed well. The cheese may melt some, which is fine. 
Lay the bottoms of the dinner rolls on the foil covered baking sheet. Spread the cheese and beef mixture on the bottom half of each roll, add pickle slices and replace the tops.
Cover with another sheet of aluminum foil sprayed with cooking spray.
Bake in the preheated oven until the burgers are heated through, about 20-30 minutes.


Monday, April 28, 2014

Italian Sausage Egg Bake Supreme

The first time I made this, I wanted to use up all the main ingredients that I had for this recipe, because I was going out of town. What I am saying is, you could scale everything down except the bread, eggs and milk and it would still be great! That being said, who wants a half of a green pepper laying around? Or a 1/4 lb. of Italian sausage? This recipe, as written, will fill a 9" x 13" casserole dish to capacity, with plenty of goodness in every bite! Otherwise, feel free to reduce the amount of sausage or veggies and it will still be wonderful!   Enjoy!
1 lb. Italian sausage (removed from casing)
1 green pepper, 1/2" dice
1 red pepper, 1/2" dice
1/2 med. onion, 1/2" dice
1 pkg. baby portobello mushrooms, sliced
1/2 small loaf French bread, cubed (about 4 cups)
6 eggs
1- 1/2 cups milk
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbs. olive oil or butter
1 cup shredded cheese
Lightly coat 9"x13" casserole dish with olive oil, tear or cut bread into 1" chunks and place in bottom of pan.
In large frying pan on med. heat, cook and crumble sausage. Drain and set aside.
Sauté mushrooms, peppers and onion in butter until mushrooms have lost some of their liquid and peppers are tender. Drain and mix with sausage. Spread this mixture evenly over bread chunks.
Meanwhile, whisk together eggs and milk, add salt and pepper, then pour over bread and sausage mixture.
Sprinkle with cheese and push down ingredients to make sure everything is coated with the egg mixture.
Bake at 350 f. until set, approx. 30 - 40 minutes. Cover with foil if it gets to brown before it is done.

Monday, March 17, 2014


This is usually something I will prepare when I have left-over steak. You could also use ground beef as I have noted in the recipe. You don't need to use a full pound of meat. I have made this recipe using only a half pound. just cut the amount of noodles, if you want. Whether using steak, or hamburger, make sure it is well seasoned. There is a Greek seasoning that I would recommend for everybody to try. It is called, "Cavender's All Purpose Seasoning". This seasoning is great on beef and adds great flavor to this recipe. Sprinkle some on your steak before grilling and you will see what I mean.

1 lb. beef sirloin, (or other steak) cooked and sliced thin, then cut in 1" pcs.
(you could also use hamburger, but steak is better) Duh !
1 med. onion, sliced and quartered
1 green pepper, julienned and cut into 2" pcs.
8 oz. fresh mushrooms, rinsed and sliced
1 Tbsp. butter
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2-3 cups egg noodles, (measured uncooked)
1/2 tsp. Cavender's seasoning or, salt and pepper to taste
1/4 cup grated parmesan (optional)

Boil egg noodles until cooked al dente, drain, drizzle with just a small amount of olive oil to keep from sticking together, set aside and keep warm.
Slice onions, green pepper and mushrooms.
Heat butter in saucepan on med. heat. add onions and green peppers and cook for 2 minutes.
Then add garlic and mushrooms and sprinkle with a little salt and pepper.
Stir in soup, sour cream, mustard and Worcestershire.
Fold in sliced beef and Cavender's seasoning.
Cook and stir until bubbly, adjust seasonings if needed.
Pour sauce over egg noodles and serve. Sprinkle with grated parmesan, if desired.

Monday, March 3, 2014


If you search the internet for Southwestern Egg Rolls, you will find many recipes that tries to copy a certain chain restaurant's appetizer.
Those recipes will have an ingredient list for example, "2 Tbsp. red pepper"
or,"2 Tbsp. spinach" What? Who cooks like that?
What are you going to do with the rest of your red pepper?..... My recipe has been scaled up to make the best use of ingredients.
My recipe also uses egg roll wrappers vs. tortillas, which makes it less calories and fat. Hey, I do try to make an effort! You could replace the cream cheese with 4 oz. more shredded cheese, if desired. On the other hand, you could use a whole package of cream cheese and cut the shredded cheese to reduce the calories more! Trust me though, this recipe is much better than the others on the internet!  ENJOY !

2 Tbsp. vegetable oil
1 large chicken breast, cooked and diced (approx. 1-1/2 cups)
4 green onions, sliced thin
1 red bell pepper,  diced
1 cup frozen corn kernels
1- 15 oz. can black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1 jalapeno, seeded, finely chopped
1/4 cup fresh cilantro, chopped (or fresh parsley)
2 cloves minced garlic or, 1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cayenne pepper, or smokey paprika (optional)
4 oz. shredded Monterey Jack cheese
1/2 package cream cheese (cube and bring to room temp)
1 pack (24/pack) egg roll wraps
1 egg slightly beaten
Oil for frying

In a large mixing bowl, combine rinsed, drained, beans.
Add chopped, cilantro, peppers, onions, garlic and chicken.
Add frozen corn and drained spinach.
Sprinkle seasonings over all.
Heat oil in large skillet on med. heat
Place all ingredients into pan, (except for cheeses)
Sauté and stir occasionally until peppers and onions are slightly softened.
Turn heat to low and add cubed, cream cheese
Stir, and add jack cheese, stir until melted
Turn off heat, cool slightly.
Drop 1-2 Tbsp. filling, onto center of egg roll wrapper.
With corner facing towards you, fold corner over filling.
Fold sides in and tightly roll, sealing edges with beaten egg.
Using medium saucepan or fryer, cook several at a time
in 375 F. oil, until golden brown. Drain on paper towels and serve with sauce below.....

Avocado Dipping Sauce

1 ripe avocado mashed
2 Tbsp. sour cream
2 Tbsp. chopped cilantro
1 Tbsp. mayo.
1 Tbsp. vinegar
1/4 tsp. cumin
3 dashes hot sauce

Mix all together with fork until blended, add salt and pepper to taste.
Chill and eat within 3 days.

Sunday, March 2, 2014

Everybody Likes Quiche !

Quiche is a very versatile dish and easy to make with prepared pie crusts from your grocer. This quiche can be made with or without meat, and can be served right away, or prepared ahead of time and re-heated to make a quick breakfast for overnight guests. I like the use of onions and paprika in this recipe to give it plenty of flavor. The flour mixed in with the shredded cheese keeps the cheese from clumping together. As always with cooking, feel free to experiment with different variations of seasonings, like, dried mustard, thyme or tarragon.                 
Variations of other ingredients like, red or green pepper, ham, mushrooms, Swiss, or pepper jack cheese makes a great variation. Enjoy !  


1 pie crust, refrigerated, prepared
1/2 lb. sausage, cooked and crumbled
4 oz. shredded cheese (your preference) 
1 Tbsp. flour
5 eggs
1 1/4 cups milk
1/4 tsp. each: salt, pepper, garlic powder
1 dash of paprika
4 green onions, sliced thin, or 1/4 cup white or red onion

(Vegetarian option: Omit sausage and substitute 1 cup chopped, blanched broccoli or, cooked, drained, spinach.)


Preheat oven to 375ºF. Prepare pie crust as directed on package.

Fit the crust into a 9" pie pan. With a fork, prick the bottoms and sides of the pie crust.

Bake for 10 minutes, remove, and let cool slightly.

Place the sausage in the pie crust. In a small bowl, add cheese, flour and seasonings; mix together and sprinkle evenly over the sausage.

Using a whisk or immersion blender beat the eggs and milk.  Pour egg mixture over quiche ingredients. Sprinkle onions on top of the quiche.

Bake at 375ºF for 40 to 50 minutes, or until knife inserted in the center comes out clean. Let cool slightly, cut into pie shaped servings. 


Wednesday, February 26, 2014

Butterscotch Peanut Bars

Here is an easy recipe to make a truly, delicious, treat.
I usually make them around the holidays, but they are good any time of the year. Yum !
16 oz. jar roasted, salted peanuts
1 can sweetened condensed milk
1- 12 oz. bag Nestle's butterscotch chips
3 Tbls. butter
1 - 10 oz. bag mini marshmallows
Place half of the peanuts in a buttered, 9 x 13 baking dish
In a large saucepan, melt butter, sweetened condensed milk and butterscotch chips
Remove from heat and stir in marshmallows quickly, so they don't melt
Pour over nuts and spread evenly in baking dish
Top with remaining nuts and push down into hot mixture
Place in refrigerator to let bars cool until set.
With a sharp knife, cut into small squares. Best if kept cool.