Thursday, October 20, 2016

Prosciutto and Parmesan Spaghetti Squash


Talk about savory! Talk about healthy! Talk about delicious! And all in one dish! 


- 1 spaghetti squash
- 2 Tbs olive oil, divided
- 1 oz. thinly sliced prosciutto
- 1/2 cup yellow onion, chopped
- 1/2 Tbs diced garlic
- 2 cups summer squash or zucchini, chopped
- 1 1/2 cup multi-colored cherry tomatoes, halved
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. white balsamic vinegar
- 1/2 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese

Pierce the spaghetti squash with a knife or fork several times and place in the microwave. Cook for 5 minutes. Remove and let cool slightly. Cut spaghetti squash length-wise and, using a fork, scrape out the seeds and spaghetti. Discard seeds, and set spaghetti portion aside. 

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add prosciutto and cook until crisp. Remove, crumble, and set aside. Add remaining 1 tablespoon olive oil to skillet along with onion and garlic. Cook for 2 minutes. Add summer squash and cook for another minute. Add tomatoes, salt, pepper, and vinegar. Cook for 2 minutes. Remove skillet from heat and add spaghetti squash, parsley, and parmesan. Divide into bowls and top with chopped prosciutto. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Sometimes we just need to give it to  God and go to bed." - Anonymous

Monday, October 17, 2016

Poached Lobster Tails in Spicy Ginger Broth


This delicate, yet spicy broth adds a unique flavor that is enhanced with each succulent spoonful of fresh lobster meat.


- 1 Tbs olive oil
- 1/8 to 1/4 tsp. crushed red pepper, to your desired spice level
- 1 tsp. diced garlic
- 1/2 tsp. ground ginger
- 1/4 of one lemon 
- 2 cups vegetable stock
- 1 1/2 Tbs honey plus 1 tsp., divided
- 1 Tbs rice wine vinegar
- 2 Tbs soy sauce, divided
- 1/8 tsp. fresh ground pepper
- 2, medium fresh lobster tails
- 1/2 tsp. grated lime rind
- 1/2 Tbs fresh lime juice
- 1/2 tsp. minced shallots
- 1/2 tsp. toasted sesame seeds

Heat oil in a medium sauce pan over medium heat. Add red pepper, garlic, and ginger. Cook for 2 minutes. Add lemon (rind on), vegetable stock, 1 1/2 tablespoons of honey, rice wine vinegar, 1 tablespoon soy sauce, and pepper. Bring to a simmer, cover, and cook for 15 minutes. Place the lobster tails in the sauce pan, cover, and cook for 4 minutes or until lobster reaches 145 degrees with a meat thermometer. Remove tails and let cool slightly. Split tails lengthwise and remove meat from shells. Discard shells. Slice the lobster meat into bite-sized pieces. Pour cooking liquid through a sieve into another sauce pan. Discard solids and keep the broth warm over low heat. Add remaining 1 teaspoon of honey, grated lime rind, lime juice, shallots, and remaining 1 tablespoon soy sauce. Stir until combined. Place about 1/3 cup of broth in a bowl and arrange lobster meat on top. Garnish with pea shoots or mixed lettuce. Sprinkle with sesame seeds. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do the right thing, even when no-one is looking. 
It's called integrity" - Anonymous

Sunday, October 9, 2016

Shrimp and Potato Corn Chowder


One of my favorite things to do is change up recipes to make the dishes a lot easier to prepare. Like this recipe for an amazing shrimp and potato corn chowder that I came across today. The original recipe indicated it took 8 hours to make this. I made it in less than 30 minutes, and it is fantastic! Seasoned perfectly, this creamy chowder, with bites of shrimp and corn, will very much please your palate and have you coming back for more!


- 2 cups chicken stock (or homemade bone broth)
- 2 potatoes, peeled and cubed
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. fresh thyme
- 2 cups frozen corn, thawed and divided
- 1/2 cup of half and half 
- 2 Tbs butter, divided
- 1/4 tsp. Old Bay seasoning 
- 1 Tbs diced fresh chives, plus a little more for a garnish
- 1/2 lb. medium shrimp, peeled and deveined - Tip* if you don't have a great place to get fresh shrimp, you can also buy frozen already peeled, deveined, and cooked shrimp as well.

In a medium to large sauce pan or dutch oven, heat chicken stock over medium-high heat. Add potatoes, salt, pepper, thyme, and one cup corn. Stir until potatoes are soft. Transfer to a blender and with the lid slightly open to allow steam to escape and holding a towel over the top, begin blending on low and increase the speed slowly until the potatoes and corn are completely blended. Return mixture to the sauce pan and add half and half, one tablespoon of butter, the remaining cup of corn, and the Old Bay seasoning. Turn down heat to low. In a skillet over medium-high heat, add remaining 1 tablespoon of butter shrimp. Sauté until shrimp turn pink and are done, stirring occasionally. Divide the soup into bowls and add shrimp on top along with a little more chives for garnish. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be the type of person you want to meet." - Anonymous

Saturday, October 8, 2016

Pumpkin Cheesecake Pie


If you love pumpkin and cheesecake both, this is your lucky day! Well, I guess a truly lucky day would be to receive them in the mail from me. :) A wonderful dessert for Thanksgiving or any lovely fall day!


- Store bought ready pie crusts
- 3, 8 oz. cream cheese, softened
- 3 eggs
- 1/4 cup sour cream
- 3/4 cup sugar
- 5 Tbs pure pumpkin
- 1 tsp. vanilla
- 1 1/2 Tbs corn starch
- 2 Tbs pumpkin pie spice
- pecans (optional)

Preheat oven to 350 degrees. Line 2 pie pans with crust. Bake for 10 minutes and let cool. In a large mixing bowl, combine the cream cheese, eggs, sour cream, and sugar. Then add the rest of the ingredients. Divide batter evenly among the 2 pie pans. Top with pecans, if desired. Before baking, rim the edges of the pies with aluminum foil so crust does not burn. Bake for 30 minutes. After 30 minutes, shut off the oven but leave the pies in for another 30 minutes. Let cool and refrigerate. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Let us give thanks for the blessings we receive. 
Especially pies." - Anonymous

Friday, October 7, 2016

Chicken Vegetable Soup with Homemade Bone Broth


Let's talk collagen! Collagen is the most abundant protein in the human body and is the substance that holds the whole body together. It is found in the bones, muscles, skin and tendons, where it forms a scaffold to provide strength and structure. Source: Medical News Today

Bone broth is one of the world's best sources of natural collagen. Protecting joints, strengthening the gut lining, maintaining healthy skin, hair, and nails, and supporting immune system function are just some examples of what collagen does for you. A lot of people, including my husband at one time, take glucosamine for pain and arthritis in joints. By drinking one cup of bone broth a day gives you more collagen than the supplements and it also includes other great minerals that glucosamine does not have. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. 

Bone broth is very easy to make. You can use chicken bones as well as turkey, wild caught fish, duck, etc. When I buy a rotisserie chicken, I save the bones in my freezer until I'm ready to make my stock. There are quite a few ways and suggestions of how to make your stock, what ingredients to use, and how long it should be cooked. Read here for one way to make your bone broth. My recipe differs in that I don't let it simmer quite as long but the thick gelatinous broth, once it's cooled, is one indication that you have got some good healthy broth. My quick and easy recipe is below:


- 1 or 2 pounds of bones from rotisserie chicken
- 1/2 cup onions, roughly chopped
- 1 clove of garlic, simply cut in half with the skins on
- pinch pepper
- 1 Tbs apple cider vinegar (which helps extract the minerals from the bones without leaving a vinegar taste)

NOTE: Most recipes include roughly chopped carrots, celery, and herbs to their stock. I incorporate all of that after my stock is done and I'm ready to make a good soup, because when your stock is done you need to strain it to remove all the bones. I find there are so many little cooked-down bones that it's too time consuming to remove the carrots and celery alone. For me, the garlic and onion with the bones still provides a fantastic taste.

Add the bones, onions, garlic, and pepper to a large dutch oven or stock pot. Add enough water to cover and bring this to a roaring boil. Let boil for 10 or so minutes and turn down to simmer. Simmer for 3 hours. (The longer you simmer, the more collagen is extracted from the bones. That's why a lot of recipes say to put all ingredients in a crock pot and let simmer overnight.) You may need to add water as it begins to evaporate. The bones provide such good flavor, it shouldn't taste watered down. You can always add seasonings when you make your soup or drink your bone broth. 

After 3 hours, strain the broth to remove all of the bones, onion, and garlic. It is good to cool this down quickly as the hot broth breeds bad bacteria. You can add 2 cups of ice to help cool down quickly. Once it's cool, you can freeze it up to a year or place it in the refrigerator for about 5 days.  When you remove the broth from the fridge, you will notice a layer of fat that has risen to the top. You can heat this back up and drink it, or if you're like me and don't need the added fat, ladle it out before heating up the broth. Your broth should be jiggly and gelatinous. If it is not, you might not have used enough bones or simmered it long enough to extract the gelatin.

Once you're ready to make your soup, just heat the broth up with your favorite ingredients. I have used carrots, celery, onion, broccoli, cauliflower, edamame, and chicken. Makes for one healthy pot of soup!

If you would like this bone broth recipe in a printer-friendly version. Click Here.

Bon Appetite! 

"Every cook praises his own broth." - Anonymous