Monday, November 20, 2017

Oyster Soup


If you can get your hands on some fresh oysters, do yourself a favor and make this magnificent oyster soup! Earthy in flavor, this cream-based soup has won high marks in this family; and has been added to our annual Thanksgiving menu. #addicting


- 4 cups heavy cream
- 1 pint oysters and oyster liquor, separated
- 1 Tbs unsalted butter
- 1/2 cup finely chopped celery
- 1/4 tsp. salt
- 1/2 cup finely chopped onion
- 1 tsp. celery seed
- 1/2 tsp. hot pepper sauce
- 1/2 Tbs lemon juice
- 1/2 cup chopped mushrooms, optional
- fresh parsley or chives, chopped

In a medium to large saucepan, bring heavy cream and oyster liquor to a simmer over medium-high heat. Remove from heat.

Meanwhile, in a large skillet, heat butter over medium heat. Add celery and salt and sweat for 3 to 4 minutes. Add onion and continue cooking for about 4 minutes. Add celery seed, hot pepper sauce, and oysters. Cook until oyster edges start to curl, approximately 1 to 2 minutes. Transfer oysters to a blender and add enough cream to cover. Puree until smooth. Add the blended oysters to the cream mixture along with the mushrooms, if desired, and heat through. 

Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"So far, you've survived 100% of your worst days." - Anonymous

Sunday, August 27, 2017

Shrimp and Broccoli Rolls with Peanut Sauce


With this fresh, light, and quick dinner, who needs take out? Fresh broccoli slaw, cilantro and seasoned cooked shrimp all wrapped up in one tasty package. Dip it in my homemade peanut sauce to elevate the flavor and give your taste buds a treat!


- 1 1/2 cups packaged broccoli slaw
- 1/4 cup torn cilantro or basil leaves
- 2 Tbs green onions, sliced thin
- hot water
- 4, 8-inch round rice paper sheets
- 10 oz. cooked medium shrimp

Combine slaw, cilantro (or basil) and green onion. Fill a large, shallow dish with hot water an inch full.  Place a rice paper sheet in the bowl and let soak for 15 to 20 seconds. Lay out rice paper sheet and place about one-fourth of the shrimp on half of the sheet, leaving a 1/2-inch border. Top shrimp with broccoli slaw mixture. Fold in sides of sheet toward center. Starting with the filled side, start rolling your rice paper tightly, pressing seam to seal. Place, seam side down, on a serving tray or plate and repeat with remaining rice paper sheets. Dip in the homemade peanut sauce recipe below.

Peanut Sauce


- 1/2 cup creamy peanut butter
- 1/8 tsp. ground ginger
- 1 small garlic clove
- 2 Tbs reduced-sodium soy sauce
- 1 Tbs fresh lime juice
- 1 tsp. brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1/3 cup water

Add all ingredients to a blender and blend until combined. Add a tablespoon of water at a time to thin the sauce if it is too thick for you. Serve at room temperature.

If you'd like a printer-friendly version of this recipe, Click Here.

"In these bodies we will live, in these bodies we will die. Where you invest your love, you invest your life." - Mumford and Sons

Tuesday, August 22, 2017

Summer Squash Salad with Prosciutto and Feta


A great light salad for warm summer days! If your garden is providing you with an abundance of summer squash or zucchini, here's a fabulous recipe you will thoroughly enjoy! You didn't plant squash this summer? Head to your local farmer's market or grocery store so you can enjoy this wonderful recipe too!


- 2 medium summer squash or zucchini
- 1/2 cup fresh basil, chopped
- 1/2 cup cocktail tomatoes, halved
- 1/4 tsp. pepper
- 1 Tbs olive oil
- 3 oz. prosciutto
- 1/4 cup feta cheese

With a vegetable peeler, peel the squash into thin strips. Discard the center of the squash with seeds. Place in a large bowl and add basil, tomatoes, and pepper. Toss to coat. In a large skillet, heat the olive oil over medium-high heat. Add prosciutto and cook about a minute on each side, or until slightly crisp. Remove from heat, and chop into small pieces. Add prosciutto and feta cheese to the squash, combine, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Give me a place to stand and I shall move the earth." - Archimedes

Monday, August 21, 2017

Shrimp Fried Cauliflower Rice


This healthier version of shrimp fried rice will fool you into thinking the fried cauliflower is rice! Spectacular dish that's incredibly easy to make with very few ingredients. 


- 3 Tbs sesame oil, divided
- 12 oz. medium shrimp, peeled and deveined
- 4 large eggs, lightly beaten
- 1/2 cup green onions, chopped
- 12 oz. fresh or frozen (thawed if frozen) riced cauliflower (if you can't find riced cauliflower, make your own by pulsing cauliflower florets in a food processor until crumbled.)
- salt and pepper to taste

Heat 1 1/2 teaspoons sesame oil in a large skillet over medium-high heat. Add shrimp and cook 4 minutes. Remove to a plate. Add 1 1/2 teaspoons sesame oil to the heated skillet and add eggs. Cook until eggs are almost set, stirring once. Fold cooked eggs in half, remove from pan and cut into 1/2-inch pieces. Heat remaining 2 tablespoons oil in the skillet, still over medium-high heat. Add onions and cauliflower. Cook for about 5 minutes, stirring infrequently, until cauliflower is browned. Stir in shrimp, eggs, and a little salt and pepper to taste. Top with a few sliced green onion and enjoy! If you'd like a printer-friendly version of this recipe, Click Here!

"Don't let the shadow of your past eclipse the brightness 
of your future." - Anonymous

Friday, August 11, 2017

Spaghetti Squash Shrimp Scampi


The title itself is a mouthful to say but that's nothing compared to the mouthwatering taste you'll get from this shrimp scampi. Shrimp sautéed with garlic in butter, white wine, and tossed with red pepper flakes and parsley. You can just taste it already!


- 2 lb spaghetti squash
- 1/4 cup grated parmesan cheese
- 2 Tbs butter
- 3 cloves garlic, minced
- 1/8 to 1/4 tsp. red pepper flakes, depending on your desired heat
- 1/3 cup dry white wine (you can also use chicken stock)
- 12 cherry tomatoes, halved
- 1 lb fresh shrimp, peeled and deveined
- 1/3 cup lemon juice
- 4 to 6 saffron threads (optional)
- 1/4 cup parsley, chopped, divided

Place squash on a microwaveable plate and place in the oven for 5 to 6 minutes. Remove and let cool slightly. Cut the ends off of the squash and cut in half lengthwise. Remove seeds and place squash back on the place, skin side up. Add 2 tablespoons of water to the plate and return it to the microwave for another 5 minutes. Remove, let cool slightly and gently scrape and separate the spaghetti squash strings with a fork. Place squash in a bowl, add parmesan cheese and combine. Cover and set aside.

In a large skillet over medium-high heat, add butter. Add garlic and red pepper flakes, and sauté 1 minute. Add the wine and tomatoes. Once the wine starts bubbling, add the shrimp. Cook the shrimp about 2 minutes on each side. Add the lemon juice and saffron (optional) and 2 tablespoons of the parsley. Spoon shrimp mixture over spaghetti squash and garnish with remaining parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Change nothing, and nothing changes." - Anonymous

Tuesday, August 1, 2017

Ham and Spinach Stuffed Manicotti


Who doesn't love a pasta noodle filled with cheese? I bet not a lot of you have your hands up. This manicotti, stuffed with mozzarella, ham, and spinach are for those special days you get to enjoy a few more calories. Easy to make with a fantastic taste. That's what my food blog is all about! :) 


- 4 oz. manicotti noodles (half of an 8 oz. box)
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 3 green onions, diced
- 5 oz. ham, chopped small
- 2 cup packed fresh spinach, chopped 
- 3 Tbs flour
- 2 cups 1% or 2% milk
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 Tbs grated parmesan cheese
- salt and pepper to taste, optional
- 1/2 to 3/4 cup pizza sauce
- basil to garnish, optional

Cook manicotti noodles according to directions. Drain and set aside. 

Heat olive oil in a large skillet over medium-high heat. Add garlic and onions and cook for about 2 to 3 minutes. Add ham and spinach. Cook until spinach starts to wilt. Add flour and coat ham mixture thoroughly with flour by stirring constantly. Pour in milk, 1 cup mozzarella, and parmesan. Stir until sauce begins to thicken. Add salt and pepper to taste if desired.

Preheat oven to 350 degrees. Pipe ham and spinach mixture into each manicotti. Lay each filled manicotti in a baking dish, in a single layer. Top with pizza sauce and additional 1/2 cup mozzarella. Bake for 20 minutes and switch settings to broil. Broil for 5 minutes or until the cheese turns a beautiful golden brown. Remove from oven, garnish with basil, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"One day or day one, you decide." - Anonymous

BBQ Chicken Wings


Another flavorful recipe that's as easy as 1, 2, 3 with my new Instant Pot


- 2 lbs chicken wings
- 1 cup water
- favorite barbecue sauce

Add one cup of water to your Instant Pot. Place a steamer basket inside of the pot and add chicken wings. Select "Manual" and cook at high pressure for 5 minutes. When it's done, select cancel and use a natural release to allow steam to escape. Remove chicken wings and pat dry with a paper towel. 

Set oven temperature to 450 degrees. Cover wings in your favorite homemade or store-bought BBQ sauce. Line chicken wings in a single layer on baking sheet and bake for 10 to 12 minutes. Remove and enjoy these amazing finger-licking chicken wings! If you'd like a printer-friendly version of this recipe, Click Here.

"We accept the love we think we deserve." - Anonymous

Tuesday, July 18, 2017

Instant-Pot Pulled Pork and Slaw Sandwich


If you're coming over, bring an appetite! This mouthwatering sandwich is packed with flavor and the pork so tender, you can shred it with a fork in less than an hour!

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)


- 1, 3 lb. pork roast, boneless and trimmed of excess fat
- 3 Tbs packed brown sugar
- 1 1/2 Tbs smoked paprika
- 1 tsp. ground cumin
- 1 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
- 3/4 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- hamburger buns

Cut the pork roast into 4 equal pieces. In a small bowl, combine the brown sugar, paprika, cumin, salt, and pepper. Rub the pork roast on all sides with the spice mixture. 

Add the water, vinegar, and ketchup to the Instant Pot and stir. Add the pork and secure the lid.  Select "Manual" and cook at high pressure for 45 minutes. After the cooking is complete, select "Cancel" and use a natural release. Transfer pork to a plate and let it cool slightly. Shred with a fork. Select "Sauté" and simmer the sauce for 15 minutes. Add sauce to pork and stir to combine. Serve on soft hamburger buns and drizzle with more sauce if needed. Enjoy! 



- 1 medium head green cabbage, finely shredded
- 1/2 cup carrots, finely shredded
- 3/4 cup light mayonnaise
- 2 Tbs light sour cream
- 1 Tbs Splenda
- 2 Tbs white vinegar
- 1/2 to 1 Tbs dry mustard (depending if you want less or more of a kick to your slaw)
- 1/2 tsp. celery seed
- salt and pepper for taste, optional

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, Splenda, vinegar, mustard, celery seed, salt and pepper in a medium bowl, and then add the cabbage mixture. Mix well to combine and taste for seasoning. Enjoy! If you'd like a printer-friendly version of these recipes, Click Here.

"Write it on your heart that everyday is the best day of the year." - Ralph Waldo Emerson

Sunday, July 16, 2017

Instant-Pot Veggie Rigatoni and Meatballs


After receiving my new Instant Pot in the mail, I was a little intimidated after examining all the features and reading through the instruction manual. It seemed like it might take quite a bit of effort to use this contraption. I was very curious to see if it really cooked meals faster with less effort. I love to cook so it does not bother me to be in the kitchen for a little while preparing something amazing for my family. After creating this "one-pot" rigatoni and meatball meal in less than 30 minutes, I have to say, "This is one AWESOME pot!" Looking forward to creating many more dishes using my Instant Pot and sharing the recipes with my "Points In My Life" followers. :)

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)


- 1 lb ground turkey
- 1/2 cup Panko breadcrumbs
- 3 Tbs grated parmesan cheese, plus extra for garnish
- 1/4 cup yellow onion, chopped small
- 2 garlic cloves, minced
- 1 Tbs fresh basil, chopped small, and more for garnish
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbs olive oil
- 1, 14.5 oz. can diced tomatoes, undrained
- 1, 15 oz. can tomato sauce
- 1/2 cup water
- 8 oz. Veggie Rigatoni, uncooked

In a large bowl, combine turkey and next 8 ingredients, down to and including pepper. Mix well, and form 1 1/2 inch meatballs. Place meatballs on a plate. Preheat the Instant Pot by pressing "Sauté" on high heat. Once hot, add olive oil. Place the meatballs, in a single layer, in the pot. Cook for 1 minute. Add tomatoes, tomato sauce, water, and rigatoni. Carefully push the pasta down so it's submerged in the tomato mixture. Select "Manual" and cook at high pressure for 5 minutes (sealing lid). Once cooking is complete, select "Cancel" and let sit for a minute or two. Place a towel over the lid and use the quick release to let out the steam. Serve topped with more basil and parmesan if desired. Enjoy. If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes it's good to have a little patience. Other times, 
use the Instant Pot." - Me :) 

Friday, July 14, 2017

Open-Faced Chicken Pot Pie


This creamy chicken and vegetable mixture is placed on whole-grain toast for a twist on chicken pot pie. Still that same savory flavor without all the fattening crust.


- 3 Tbs olive oil
- 1, 8 oz package cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 1/4 cups chicken stock
- 1/2 cup matchstick carrots
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1/2 tsp. coarse salt
- 1/4 tsp. black pepper
- 6 oz. cooked rotisserie chicken, shredded
- 4 slices whole grain bread, toasted
- fresh parsley for garnish

Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until they are browned, about 4 minutes. Sprinkle flour in the pan and stir, coating mushrooms, about 1 minute. Add chicken stock and carrots and cook for about 4 minutes, until carrots become crisp tender and the stock begins to thicken. Add peas, corn, salt, pepper, and chicken; and stir until cooked through. Toast bread and top each slice with chicken pot pie mixture. Garnish with fresh parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes our greatest accomplishment is just keeping 
our mouth shut." - Anonymous

Wednesday, July 12, 2017

Chilled Sweet Corn Soup


Who wants hot soup when it's 100 degrees outside? This chilled corn soup is very refreshing and creamy, and can be topped with just about anything you'd like. I topped mine with fresh basil pesto as well as bacon and sour cream. 


- 4 large ears of sweet yellow corn, cooked and shucked (about 3 cups corn)
- 2 Tbs unsalted butter
- 1/2 cup yellow onion, chopped
- 2 garlic cloves, chopped
- 1/2 tsp. coarse salt
- 1/2 tsp. pepper
- 1 cup water
- 2 Tbs olive oil
- 1 tsp. white wine vinegar
Toppings of your choice: bacon, sour cream, pesto, corn relish, etc. 

Cut kernels from corncobs and place in a bowl. Using a grater, scrape pulp from corncobs into another small bowl. Discard cobs.

Melt butter in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper and let cook until tender, about 4 minutes, stirring often. Add water and reserved corn pulp. Bring to a boil and then reduce heat and let simmer 4 minutes. Transfer to a blender and add olive oil. Remove center piece from blender lid to allow steam to escape. Hold a towel loosely over the lid to prevent any hot liquid from splashing on you. Process until smooth. Pour mixture into a bowl, add vinegar, and stir. Cover and place in the refrigerator until chilled. Spoon into small bowls and top with your favorite toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"H.O.P.E - Hold on. Pain ends." - Anonymous

Sunday, July 9, 2017

Pan-Seared Tuna Steaks


These tuna steaks are seared to perfection without overcooking the center. Sprinkled with cracked pepper and seared in sesame oil, they have a robust flavor that keeps you coming back for more!


- 4, 6 to 7 oz. yellowfin tuna steaks
- cracked pepper
- 2 tsp. sesame oil
- 2 Tbs soy sauce
- 1/4 cup dry sherry
- fresh chives

Sprinkle cracked pepper on both sides of tuna steaks. Heat a large skillet over medium-high heat with sesame oil. Place tuna steaks in skillet and sear about 3 minutes on each side (until you have a good sear on the outside and the inside is just opaque but not too done. It should still be pink in the center.) Remove tuna to a plate and keep warm. Add soy sauce and sherry to the skillet and cook until liquid is slightly reduced (about one minute) scraping any brown bits in the skillet. Spoon sauce over tuna steaks and add fresh chives. Serve immediately and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Ways to my heart: Buy me food. Make me food. Be food." - Anonymous

Grilled Pineapple Lemonade


A delightful twist on lemonade. The grilled charred pineapple adds terrific flavor to this already refreshing drink!


- 6 oz. fresh pineapple, sliced
- 4 cups hot water
- 1/4 cup sugar
- 3/4 cup fresh lemon juice

Heat a grill pan over medium-high heat. Add pineapple slices and grill 3 to 4 minutes on each side, until dark char marks appear. Remove and cool. Combine hot water and sugar in a pitcher and stir until sugar dissolves. Place the pineapple and lemon juice in a blender, and process until smooth. Pour through a fine mesh sieve/strainer into pitcher with sugar mixture. Discard solids. Serve over ice and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If life gives you lemons... and pineapple, make 
grilled pineapple lemonade." - Me

Tuna Ceviche


One of my husband's favorite things to eat. I've never made ceviche, and for some reason, I thought it would be a lot more difficult. Nothing could be easier! Now that I know that, I'll definitely be making it a lot more for him. 


- 1 tsp. chopped garlic
- 1/2 tsp. ground ginger
- 1/2 cup low-sodium soy sauce
- 1/4 cup fresh lime juice
- 2 Tbs chopped cilantro
- 1 lb good quality yellowfin tuna
- sesame seeds
- pinch diced jalapeños, optional

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in cilantro. Slice tuna into very thin strips or very small cubes. Place tuna on a serving platter and top with a little bit of the sauce. Add a few sesame seeds and diced jalapeños and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Good food... good mood." - Anonymous

Saturday, July 8, 2017

Chicken and Shrimp Kabobs with Basil Oil


Summer vegetables, fresh shrimp, juicy chicken and mouthwatering pineapple make these brightly colored kabobs easy to make and even easier to eat!


- 12 (10-inch) wooden skewers
- 2 cups water
- 2 cups loosely packed fresh basil leaves
- 1 Tbs white balsamic vinegar
- 3/4 cup olive oil, divided
- 2 tsp. coarse salt, divided
- 1 tsp. black pepper, divided
- 1 1/2 to 2 lb. boneless skinless chicken breast, cubed
- 1 lb peeled and deveined raw medium shrimp
- 1 orange bell pepper (red or yellow is fine as well)
- 1 large zucchini, cut into 1/2" to 1" pieces
- cocktail tomatoes
- fresh pineapple, cubed

Soak wooden skewers in water 30 minutes and then drain. In a medium sauce pan, bring 2 cups water to a boil. Add basil and stir constantly until all the leaves have wilted. Drain and pat leaves with a paper towel. Place basil, vinegar, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender. Process until smooth.

Preheat grill to 400 degrees. Thread chicken, shrimp, bell pepper, zucchini, tomatoes and pineapple on each skewer. Drizzle remaining 1/4 cup olive oil over skewers and sprinkle with remaining salt and pepper. Grill, turning skewers after 3 to 5 minutes, until chicken is done (the shrimp will cook a lot faster than the chicken). Transfer kabobs to a serving platter and brush evenly with basil oil. Use remaining basil oil for dipping sauce. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't waste your time looking back. Keep 
moving forward." - Anonymous

Friday, July 7, 2017

Tomato Basil Corn Salad with Shallot Miso Dressing


A very easy-to-make dish containing a white miso dressing that adds an earthy flavor to enhance the meaty flavor of the tomatoes. By salting the tomatoes and letting them set for 20 to 30 minutes, draws out their juices so they'll meld with the dressing when you combine all the components. Definitely a favorite! 


- 3 large ripe heirloom tomatoes, cored and cut into 1-inch pieces, or 2 cups halved cherry tomatoes
- 1/2 tsp. salt
- 1/3 cup extra virgin olive oil
- 1 Tbs parsley, minced
- 3 Tbs red wine vinegar
- 1/2 Tbs Dijon mustard
- 1 Tbs reduced-sodium soy sauce
- 1 Tbs white miso
- 1/4 cup diced shallots
- 3 cups fresh corn kernels
- 1/4 cup shaved parmesan cheese
- 1/2 cup fresh basil, torn into small pieces

Place tomatoes in a large bowl and sprinkle with salt. Let set 20 to 30 minutes. Combine oil, parsley, vinegar, mustard, soy sauce, miso, and shallots in a pint jar. Seal and shake until blended. You can also add these ingredients to a blender to combine. Add the vinaigrette dressing, corn, cheese and basil to tomatoes. Toss gently to combine, serve immediately, and most importantly, ENJOY! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Life is 10% of what happens to you and 90% of how 
you react to it." - Anonymous

Monday, July 3, 2017

Turmeric-Pickled Deviled Eggs


What a beautiful color this tangy turmeric brine makes for these deviled eggs! A great-tasting smooth filling, that has a touch of curry, transform regular deviled eggs into something more appetizing and interesting. 


- 2 cups water
- 1 cup apple cider vinegar
- 2 Tbs ground turmeric
- 2 tsp. salt, divided
- 8 to 12 boiled eggs, peeled
- 3/4 tsp. curry powder
- 1/4 tsp. cumin or garam masala 
- 1/4 cup mayonnaise 
- 3 Tbs sour cream
- 1 Tbs yellow mustard
- 2 Tbs fresh chopped chives, divided

Combine 2 cups water, vinegar, turmeric, and 1 teaspoon of salt in a bowl or large jar. Add eggs and chill 4 to 8 hours (or overnight). The longer you leave the eggs marinating in the brine, the more vibrant the color gets. Drain eggs and pat dry. 

Heat a small skillet over medium heat. Add curry powder and cumin or garam masala (which is what I used), stirring constantly until fragrant; about one minute. Cool. 

Cut eggs in half cross-wise and carefully remove yolks. Place yolks in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat). Add mayo, sour cream, mustard, and remaining 1 teaspoon salt to the food processor. Pulse until smooth. Add 1 1/2 tablespoons of the chives to the processor and pulse until combined. Divide filling evenly among egg whites and top with additional chives. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Every new day is a chance to change your life." - Anonymous

Friday, June 30, 2017

Pork Cutlets with Red Wine Cherry Sauce


It's all in the sauce! That's what I've heard and deem it to be true. The concentrated fruit flavor, body, and thickness from the cherry preserves and red wine make this sauce a great complement to the pork. 


- 1 Tbs olive oil
- 1/4 cup onions, diced
- 1 lb. pork tenderloin (sliced) or pork cutlets
- 1 Tbs fresh thyme, divided
- 1/2 cup corn, optional
- 1/2 cup dry red wine
- salt and pepper to taste
- 1 cup chicken broth
- 1/3 cup cherry preserves

Heat oil in a large skillet over medium-high heat. Add onions and pork and cook pork for 2 to 3 minutes on each side, while stirring onions. The pork and the onions both should have a nice sear on them. Remove pork and onions to a plate and keep warm. Add the corn and 2 teaspoons of thyme to the skillet and cook until corn has a nice char or sear (about 1 to 2 minutes). Spoon corn over pork. Turn the heat to high and add wine and salt and pepper; cook two minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add the chicken broth and cherry preserves; cook until it's reduced to about 1/2 cup (about 6 to 7 minutes), stirring occasionally. Spoon cherry mixture over pork and sprinkle with remaining teaspoon of fresh thyme. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be more heart and less attack." - Anonymous 

Thursday, May 25, 2017

Sheet-Pan Salmon


Melted butter, garlic, Italian seasoning, and herbs are only part of what makes this meal magnificent! Even if you don't like to cook, this is so easy it will make your family wonder if you've been taking cooking classes. :) 


- 1 pound asparagus, ends trimmed
- 1 pound baby red potatoes, thinly sliced
- 2 Tbs olive oil, divided
- salt and pepper to taste
- 6 Tbs melted butter
- 1 Tbs minced garlic
- 2 tsp. Italian seasoning
- 1 Tbs lemon juice
- 2 pounds of fresh wild caught salmon, skin on
- Old Bay seasoning to taste, optional
- fresh parsley for garnish

Preheat oven to 450 degrees. Grease a sheet pan with cooking spray. Place potatoes in a bowl and drizzle with one tablespoon olive oil, adding salt and pepper to taste. Drizzle remaining olive oil over asparagus and season to taste with salt and pepper. In a small bowl, whisk together melted butter, garlic, Italian seasoning, and lemon juice. Place salmon in the center of the pan and sprinkle with Old Bay seasoning (optional). Surround salmon with baby potatoes and asparagus. Drizzle butter mixture on top of salmon (and a little on the veggies). Place in oven and bake 20 to 25 minutes. Remove and add fresh parsley. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Throw kindness around like confetti." - Anonymous

Monday, May 1, 2017

Pineapple Turkey Brats with Cilantro and Jalapeño


These are not your ordinary brats. With a little jalapeño for a spicy pineapple taste, along with purple cabbage to brighten the whole dish, make these ordinary brats eye-appealing and very flavorful!


- 3 turkey brats
- 2 Tbs soy sauce
- 3 Tbs Russian dressing (or Thousand Island salad dressing)
- 2 tsp. sesame seeds
- 2 Tbs lemon juice
- 1/4 tsp. garlic powder
- 1 1/2 cups diced pineapple
- 1/2 to 1 tsp. diced jalapeños (add to your liking)
- 1/4 cup purple cabbage
- 2 sliced of cooked bacon, crumbled
- 3 Tbs fresh cilantro

Preheat outdoor grill. Grill turkey brats for 10 minutes or until done. 

In a bowl, combine soy sauce down to jalapeños. Place brats on buns and top with pineapple mixture. Sprinkle each with cabbage, bacon, and top with fresh cilantro! Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be a pineapple. Stand tall, wear a crown, and 
be sweet on the inside." - Anonymous

Wednesday, April 26, 2017

Skillet Chicken with Creamy Sun-Dried Tomato Sauce


Turn a dish into a "creamy" meal and you'll always have my vote! This smooth sauce with fresh herbs makes this dish taste like it came straight from a top restaurant! "Laura's Restaurant"! 


- 3, 6 oz. boneless, skinless chicken breasts
- 2 1/2 Tbs olive oil
- salt and pepper to taste
- 1/2 cup diced onions
- 2 cloves of garlic, minced
- 1 1/3 cups + 1 Tbs chicken broth
- 1/2 cup sun-dried tomatoes (in oil) - finely chopped
- 1/4 cup fresh basil, plus more for garnish
- 2 tsp. corn starch
- 1/4 cup heavy cream
- 1/3 cup shredded parmesan cheese

Place a long sheet cling wrap on top of a cutting board. Place chicken on top of plastic wrap and lay another piece of wrap over the top of the chicken. Pound chicken to an even thickness using the flat side of a meat mallet (or in my case, a cast iron skillet). Season both sides of chicken with salt and pepper. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for about 4 to 5 minutes on each side (until chicken is cooked through).  Transfer to a plate and place another plate over the chicken to keep warm. Set aside.

Turn heat down to medium. Heat remaining 1 tablespoon olive oil in skillet. Add onions and sauté for a few minutes. Add garlic and sauté a minute longer. Pour in 1 1/3 cup chicken broth, while scraping bottom of skillet to release browned bits. Place sun-dried tomatoes and 1/4 cup basil in a blender and blend until tomatoes are chopped fine; or you can chop tomatoes and basil with a knife. Add mixture to the skillet and stir. In a small bowl, mix remaining 1 tablespoon of chicken broth with corn starch. Add to skillet, stirring constantly. Add cream and parmesan, stirring until cheese has melted. Remove from heat, and add chicken to the skillet mixture, spooning sauce over chicken. Garnish with more fresh basil and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Count your blessings, not your troubles." - Anonymous

Monday, April 24, 2017

Shrimp Foil


A little play on "shrimp boil", this tasty seafood dish has an incredible flavor that is magnified by the addition of smoked turkey sausage, potatoes, and a spice I cannot live without, Old Bay Seasoning! A very easy dish to make, with a preparation time that only takes a few minutes.


*- 1 lb. medium shrimp, shells on (see below for an alternative that I used), divided
- 1/2 lb. fully cooked smoked turkey sausage, sliced, divided
- 2 potatoes, peeled and cubed, divided
- 6 frozen corn on the cobs, half sizes (or cut 3 regular sized in half)
- 3 Tbs olive oil, divided
- salt and pepper to taste
- Old Bay Seasoning to taste
- Fresh parsley for garnish

Preheat oven to 425 degrees. Tear off 3 long sheets of aluminum foil. Spread each out on a counter and place equal amounts of the shrimp, frozen corn, potato cubes, and turkey sausage on top of foil. Drizzle each with 1 tablespoon of olive oil, and season with salt, pepper, and Old Bay. Seal foil on all 4 sides. Place on a baking sheet and place in the oven for approximately 40 minutes. Garnish with parsley.

* For my shrimp, I used a 12 oz. bag of fully cooked, peeled, and deveined, salad shrimp. Instead of adding the shrimp to the foil, I tossed the shrimp in a skillet with 2 Tbs butter and Old Bay Seasoning. I added it to the rest of the ingredients after they came out of the oven.

Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be a Light for All to See!" - Anonymous

Friday, March 3, 2017

Baked Mahi Mahi over Creamed Spinach


With these easy-to-find ingredients and a few minutes to throw it together, your family will enjoy an amazing dinner that will leave you looking like a true chef!


- 1, 10 oz. package frozen chopped spinach, thawed and drained
- 1 pound fresh or frozen Mahi flillets (thawed if frozen)
- 2 Tbs butter
- 2 green onions, diced
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. Old Bay seasoning
- 3 Tbs flour
- 1 cup 1% milk
- 6 to 8 halved cherry tomatoes
- 1 Tbs parmesan cheese
- 1/4 tsp. paprika

Preheat oven to 350 degrees. Line spinach in an 11" x 7" baking dish. Place Mahi fillets evenly on top of spinach. In a medium sauce pan, heat butter over medium-high heat. Add green onions, garlic, salt, pepper, and Old Bay seasoning. Cook for 1 to 2 minutes. Sprinkle the flour in the pan and gradually add milk, whisking to combine. Cook until mixture begins to thicken. Pour mixture over fillets. Add tomatoes, and sprinkle evenly with parmesan and paprika. Bake, uncovered, for 25 minutes. Remove and garnish with fresh parsley or cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't worry, God has gone before you and prepared the way. 
Keep walking." - Anonymous