Sunday, September 22, 2019

Coconut-Curry Collard Greens with Sweet Potato


Stop wrinkling your nose... it's good!!! Coconut milk, curry, and lemon juice are part of the reason this lively side dish is so tasty and healthy! 


- 1/2 of a 15 oz. can of coconut milk (*See note)
- 2 Tbs water
- 1 tsp. yellow curry powder
- 1/2 tsp. salt
- 1/4 tsp. ground turmeric
- 8 cups chopped collard greens
- 1/2 Tbs lemon juice
- 2 cups cooked sweet potato, cubed

In a large sauce pan, heat coconut milk, water, curry, salt, and turmeric over medium-high heat to boiling. Add collard greens, and reduce heat to a lively simmer. Cover and cook about 10 minutes, stirring occasionally, until collards are tender. Stir in lemon juice and cooked sweet potatoes. Cook until heated through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

*What do I do with the leftover coconut milk from the 15 oz. can? Well let me tell ya! You pour it into a small bowl or mason jar, add 1/2 cup chia seeds and 2 tablespoons of pure raw honey. Stir and cover. Put in fridge and enjoy a healthy chia seed pudding with fresh fruit for breakfast or a midday snack. It's incredible and very healthy. (Yes, coconut milk has fat, but it's good fat so no worries!) :) 

"We are here to love, encourage, and support everyone. 
And that's it." - Anonymous

Sunday, September 8, 2019

Butter-Basted Halibut with Curried Creamed Corn


You really need to make this just for the "halibut". Get it? haha! A wonderfully easy meal you can make in minutes that tastes like it took you hours! 


- 2 Tbs olive oil
- 1/4 cup shallots, diced
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. yellow curry powder
- 1, 14 oz. can of creamed corn
- 3 sprigs of thyme
- 1 cup of halved cocktail tomatoes
- 3 Tbs butter
- 2, 6 oz. Halibut fillets
- fresh basil 

Add olive oil to a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes, stirring frequently. Add salt, pepper, and curry powder and stir. Pour in can of creamed corn and add thyme sprigs and tomatoes. Cook until it starts to boil and then turn the burner off. Let set on burner (without heat) while preparing the halibut.

How to butter-baste your halibut: In another large skillet, heat butter over high heat. Once melted, add halibut. Let cook for 3 to 4 minutes on one side while continually spooning hot butter on top of the fish. (You can tilt the skillet slightly to easily spoon the silky butter). The hot butter will cook the top of the fish without the need to flip the fish over. Keep spooning hot butter on top until the fish is done (opaque and fish flakes easily with a fork.) 

Remove thyme sprigs from creamed corn mixture and discard. Spoon creamed corn mixture in a dish and place the halibut on top. Add basil and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here

"Basting, Poaching, Pan-Searing, or Deep-Frying.... 
I'll eat it." - Anonymous

Sunday, September 1, 2019

Quinoa and Broccoli Casserole


One of our favorite TV channels is the Food Network Channel. Alton Brown hosts a series called "Good Eats". He featured this recipe on an episode one night, and the next day I was at the grocery store buying all the ingredients. Slightly altered but still just as tasty. Need a great recipe for a gathering or party? Here it is. You're welcome! 


- 1 1/2 cups quinoa
- 3 cups chicken stock
- 3 tsp. kosher salt, divided
- 12 ounces broccoli florets, chopped
- 4 to 8 ounces button or cremini mushrooms, chopped (if you're a huge mushroom lover, 8)
- 4 Tbs unsalted butter, divided
- 1/2 large onion, diced
- 1 Tbs dry mustard
- 1 1/2 tsp. smoked paprika
- 1/4 tsp. fresh ground black pepper
- pinch of red pepper flakes (1/8 tsp. or less)
- 1/4 tsp. ground white pepper
- 3 cups half and half
- 1 large egg
- 16 ounces sharp Cheddar cheese
- 1/2 cup mayonnaise

Place quinoa in a fine sieve or strainer and rinse thoroughly under cool running water. Drain.

Position oven rack in the middle of the oven and heat to 350 degrees F. 

Bring quinoa, chicken stock, and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover, and cook for 10 minutes. Remove lid and add the broccoli right on top of the quinoa. Cover and continue to cook 5 more minutes.

Heat a large skillet over high heat and add the mushrooms and 1/3 cup water. Cook until the mushrooms collapse, 2 to 3 minutes, and then add 2 tablespoons of the butter. Cook until browned. Remove to a large bowl. 

Add the remaining 2 tablespoons of butter to the skillet along with the onions and remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, red pepper flakes, and white pepper; and cook for 1 more minute. Add the half and half to the pan and heat until warm.

Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the skillet and add the cheese, stirring until melted. 

Add the quinoa, broccoli, mayonnaise, and the melted cheese mixture to the large bowl of mushrooms and stir to combine.

Pour the quinoa mixture into a 9x13 baking dish. Bake until set and just beginning to brown, about 45 minutes.  Cool 10 minutes before serving and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Cooking with love provides food for the soul." - Anonymous

Mini Breakfast Quiches


The thing I love the most about these is after you make the quick egg batter mixture, you can add anything and everything to the mixture. We ate at a Hibachi grill last night and had plenty of leftovers... until this morning! I made each with a few different ingredients for a little different taste. Easy and delicious, which makes for a very good morning. 


- 6 slices of whole grain bread
- 3 large eggs
- 3/4 cup half and half
- 1/4 cup shredded cheese (any of your favorites)
- seasoning to taste
- Filling ideas: mushrooms, turkey kielbasa, broccoli, tomatoes, spinach, fresh herbs, onions, garlic, hibachi leftovers...  :) 
- chopped fresh chives 

Preheat oven to 350 degrees. Spray a muffin pan with cooking spray. Using a 4-inch circular biscuit or cookie cutter, cut out the center of each slice of bread. Press each bread circle into a cup of the muffin pan. Bake for 7 minutes and remove from oven.

In a large bowl, combine eggs, half and half, and any ingredients you'd like to use for your easy breakfast quiche. Top each with a little shredded cheese and bake for 25 minutes, or until eggs are set. ENJOY!  For a printer-friendly version of this recipe, Click Here

"Breakfast isn't the most important meal of the day, coffee is." - Me 

Friday, August 30, 2019

Eggplant Tomato Lasagna


I'll take some please! And probably seconds as well! This gooey lasagna appears to be super unhealthy; but alas, it is not! With the substitution of eggplant in place of pasta, you can now enjoy a plate of this magnificent Italian dish and even go back for more! 


- 1 large eggplant, sliced thin (I cut my slices into fourths so we could eat it easier)
- 1 large tomato, sliced thin (I cut these the same as the eggplant)
- 1, 32-ounce container part skim ricotta cheese
- 1.5 cups grated mozzarella cheese
- 1 tsp. minced garlic
- 1/4 cup chopped fresh basil
- 1 jar spaghetti sauce
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper

In a large bowl or kitchen aid mixer, mix ricotta cheese, garlic, basil, oregano, salt and pepper.

In a 9x13 baking dish, layer eggplant, tomato, 1/2 of the ricotta cheese mixture, and 1/2 of the spaghetti sauce. Repeat without the tomato.  Bake, uncovered for 45 minutes. Sprinkle mozzarella cheese on top and bake for another 15 minutes. 

Remove, let stand about 10 minutes, and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"I never met a lasagna I didn't like." - Jim Davis

Wednesday, August 7, 2019

Seared Scallops with Avocado-Parmesan Vegetable Spaghetti


After enjoying this wonderful dinner, we had quite a bit of leftover spaghetti. The next day I ate that cold. It was such a refreshing dish on a hot summery day with the fresh tomatoes, avocados, and basil! 


- 1 cup (tightly packed) fresh basil, chopped
- 3 Tbs almond slivers
- 2 cloves garlic, minced
- 1/4 cup grated parmesan
- 1/2 tsp. salt and pepper 
- 1 tomato, chopped
- 1 avocado, chopped
- About 4 to 6 oz. vegetable spaghetti
- 1/4 cup olive oil
- 2 Tbs butter
- 1/2 lb. sea scallops
- 1/4 tsp. Old Bay Seasoning

Add basil, almonds, garlic, parmesan cheese, salt, pepper, tomato, and avocado in a bowl. Toss lightly. Set side. 

Cook spaghetti per instructions on the box. Drain and let cool slightly. Stir in olive oil. Add the basil mixture and combine.

Add butter to a large skillet over medium-high heat. Pat sea scallops with a paper towel to soak up any moisture. Sprinkle Old Bay Seasoning over sea scallops. Sear sea scallops for about 2 minutes on both sides. Remove to a plate.

Add spaghetti to a plate and arrange scallops on top. Garnish with a little more fresh basil and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Love is that condition in which the happiness of another person is essential to your own."* - Anonymous

Saturday, June 29, 2019

Pizza Frittata


And who doesn't like pizza? Breakfast is served! 


- 8 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbs olive oil
- 8 oz. sliced mushrooms
- 1/2 cup pepperoni
- 4 oz. shredded mozzarella cheese
- 1/4 to 1/2 cup pizza sauce
- chopped basil

Set rack about 6 inches from the broiler; preheat broiler. In a large bowl, beat eggs with salt and pepper. Set aside.

In an oven-proof skillet (about 10 inches) heat oil over medium-high heat. Add mushrooms and cook, stirring often, for about 5 minutes. Add pepperoni and then pour in eggs. Tilt pan to evenly distribute and then scatter mozzarella on top. Reduce heat to medium. As eggs on bottom set, gently slide spatula under, lifting so the raw eggs flow underneath. When eggs are about halfway cooked, spoon on the sauce. 

Broil until top is set and starts to brown. Let set 5 minutes before serving, garnishing with freshly chopped basil. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Who doesn't have a nice day when there's pizza for breakfast?" - Me 

Instant Pot Pork Tenderloin with Watermelon Panzanella


Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. This version keeps the same look but is made with watermelon instead of tomatoes. It goes from sweet to savory, which is a huge hit in this household! 


- 1.5 lbs. pork tenderloin
- 5 Tbs olive oil, divided
- 1/2 tsp. creole seasoning
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1/3 cup chicken stock
- 3 slices toasted/crusty whole-wheat bread, cubed
- Zest and juice of one lime
- 1/2 tsp. jalapeno peppers, minced
- 4 cups watermelon, cubed
- 1/2 cup fresh basil, chopped
- 1/2 cup crumbled feta cheese

Turn on Instant Pot to sauté mode. Rub pork tenderloin with creole, pepper, and salt. Add 2 tablespoons olive oil to the pot. Once hot, brown the pork on both sides. Add the chicken stock while scraping bits off the bottom of the pot. Secure lid and cook pork on Manual - high pressure mode for 7 minutes. After the 7 minutes, allow pot to natural release for 5 minutes before doing a manual release (always put a towel over the release valve before performing a manual release so you don't burn yourself with the steam).  Remove pork and let set while making the panzanella. 

Toast bread until it's very crusty. Once cool to the touch, cut it into cubes. In a large bowl, add 3 tablespoons of olive oil, the zest and juice of the lime, jalapeño peppers, watermelon, basil, and feta cheese. Add the bread and toss to coat. 

Slice pork and serve with watermelon panzanella. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sweet summer vibes leaves no room for negativity." - Anonymous 

Tuesday, March 19, 2019

Instant Pot Honey-Glazed Pork Tenderloin


If you don't have an Instant Pot, do yourself a favor and buy one! You will not be disappointed. This pork tenderloin, in a crock pot, would have taken about 8 hours to make. In the Instant Pot... 20 MINUTES! 


- 1 1/2 lbs pork tenderloin
- 2 cups chicken broth
- 2 bay leaves

For the Glaze:

- 1/4 cup low-sodium soy sauce
- 1/2 cup Raw organic honey
- 4 cloves garlic, minced
- 1/2 tsp. ground ginger
- 1/8 to 1/2 tsp. red pepper flakes (depending on your desired spice level)
- 1/2 cup water
- 2 Tbs cornstarch

Add chicken broth and bay leaves to the Instant Pot. Place the trivet in the pot and the set the pork tenderloin on top of the trivet. Close lid and make sure release button is in the sealed position. Cook on Manual High Pressure for 20 minutes. 

Meanwhile, combine the ingredients for the glaze in a small bowl, and mix thoroughly. When the 20 minutes are up, let the Instant Pot natural release for 7 to 8 more minutes before putting a towel over the vent to do a manual release. Remove the pork to an oven-proof baking sheet lined with aluminum foil, and discard bay leaves and chicken broth from the Instant Pot. 

Set the IP to saute' mode and once hot, add glaze mixture. Stir until it begins to thicken. Spoon half of the mixture over the pork, brushing the glaze on the top and sides of the pork. Broil the pork in the oven for a few minutes until the top starts to set and become a dark golden-brown. Remove and let set about 5 minutes before slicing. Slice pork and spoon remaining glaze/sauce over pork as desired. Enjoy! For a printer-friendly version of this recipe, Click Here.

"I want to be like a caterpillar. Eat a lot. Sleep for awhile, 
and wake up beautiful!" - Anonymous

Thursday, March 7, 2019

Instant Pot Beef Stew


This! I consider this comfort food, and we all need comfort food. Filled with vegetables, this stew is not only easy to make but healthy to eat as well! One of the few dishes you can make where the leftovers are actually almost better, with all that seasoning and sauce saturating the meat and vegetables overnight! Looking forward to my second bowl tonight!


- 1 1/2 pounds beef stew meat, cubed
- 1 Tbs olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian seasoning
- 3 cups beef broth
- 2 Tbs Worcestershire sauce
- 3 cloves garlic, minced
- 1 cup copped onion
- 1 1/2 cups chopped carrots
- 2 large potatoes, cubed
- 1 can diced tomatoes
- 3 Tbs cornstarch
- 3 Tbs water
- 2 Tbs chopped scallions (green parts only)

Add the olive oil to the Instant Pot. Turn the Instant Pot on saute mode. When the oil is hot, add the meat, salt, pepper, and Italian seasoning. Brown the meat on all sides. Add the beef broth. Stir for one minute, scraping the brown bits off the bottom of the pan. Add Worcestershire sauce, garlic, onion, carrots, potatoes, and diced tomatoes. Set the Instant Pot on Manual High mode for 10 minutes (making sure the steam valve is closed). After the 10 minutes is up, let the Instant Pot natural release for 10 more minutes before doing a quick release. Note: I always put a towel over the vent before doing a quick release so you do not get burned by the steam. Mix together cornstarch and water in a small bowl and add to stew. Stir until thickened. (If your stew doesn't seem to be thickening, you can remove the liquid to a small sauce pan and heat over high, stirring until thickened; and then add it back to the Instant Pot. Stir until all ingredients are combined. Spoon beef stew into bowls and garnish with fresh scallions. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"I am an optimist. It does not seem to be much use 
being anything else." - Winston Churchill

Sunday, February 17, 2019

Bay Scallop and Tarragon Chowder


Made a pretty large pot of this, thinking my husband would have several meals out of it. I was right; however, the meals were in one sitting. haha! I told him that is a compliment to the chef. :) Fantastic flavor with the scallops, potatoes, and tarragon all combined in one creamy bowl of chowder. No wonder it's already gone! 


- 2 tsp. olive oil
- 2 slices of bacon, cut small
- 1 large shallot, chopped small
- 2 cloves of garlic, minced
- 1/2 cup celery, chopped small
- 1, 8 oz. bottle all natural clam juice
- 1 1/2 cups low-sodium chicken broth, plus 1/4 cup (divided)
- 1/8 tsp. red pepper flakes
- salt and pepper to taste
- 1 1/2 cup petite red potatoes, cubed small
- 1/2 cup half and half
- 1 1/2 tsp. lemon juice
- 2 Tbs thickening agent (flour, cornstarch, arrowroot)
- 1 pound bay scallops
- 1 to 2 Tbs fresh tarragon

In a large soup pan or dutch oven, heat olive oil over medium-high heat. Add chopped bacon and cook until bacon is golden brown (about 3 to 5 minutes). Add shallots and garlic, and let cook for 2 to 3 minutes. Stir in celery and cook for another minute. Pour in clam juice and 1 1/2 cups chicken broth and stir. Add red pepper flakes, salt and pepper, and potatoes. Cook on medium heat about 10 minutes or until potatoes are tender. Pour in half and half and lemon juice. Bring to a boil. Pour the remaining 1/4 cup chicken broth into a small container and add 2 tablespoons of a thickening agent. Shake until mixed thoroughly. Pour thickening agent into soup. Stir until it begins to thicken and add then add scallops. Cook 1 to 3 minutes until scallops are done. Remove from heat and add tarragon. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best part of any meal is the company at the table." - Anonymous

Monday, January 28, 2019

Creamy Coconut Avocado Sorbet


Step aside Ben and Jerry's, there's a new frozen dessert in town! A much healthier choice without sacrificing taste! 


- 2 avocados, peeled and pits removed
- 1, 13.5-ounce can Thai coconut milk
- 1/2 tsp. salt
- 3 Tbs cocoa powder
- 1/4 to 1/2 cup pure maple syrup

In a food processor or blender, combine all ingredients except maple syrup and blend/puree until smooth. Add maple syrup, and blend until combined.

Transfer mixture to a freezer-safe container and place in freezer for several hours or until sorbet is set. Remove and enjoy with choice topping. For a printer-friendly version of this recipe, Click Here.

"Your life as a Christian should make nonbelievers question 
their belief in God." - Anonymous 

Thursday, January 24, 2019



Who are we kidding? We all know one of the best things about watching the Super Bowl is all the scrumptious food we get to devour! Here are a few amazing ideas for your Super Bowl party that will definitely score a touchdown with your friends and family! 


Butternut Squash Soup

Butter Chicken



Saturday, January 12, 2019

Instant Pot Butternut Squash Soup


Smooth, creamy, and satisfying! An easy Instant Pot recipe that is perfect for these cold-wintery months! 


- 2 Tbs olive oil
- 3/4 cup yellow onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, chopped
- 24 oz. butternut squash, peeled, seeded, and chopped (I find the butternut squash that is already cubed and ready to go. #convenience)
- 12 oz. petite white potatoes (or golden potatoes), chopped
- 1 Tbs fresh sage
- 1 tsp. salt
- 3 cups chicken stock (or just enough to cover the veggies)
- 1/4 cup heavy cream

Set Instant Pot to sauté mode and add oil. Sauté onions, celery, and garlic until onions are a golden yellow and your home is filled with the most amazing aroma coming from the kitchen. :) Add squash, potatoes, sage, salt, and chicken stock. Stir and close lid. Turn valve to "seal" and set the Instant Pot on manual "high" mode for 15 minutes. Let it natural release for 10 minutes and then do a quick release (putting a towel over the vent). Open the lid carefully. Transfer everything to a blender. Blend until smooth. Add heavy cream and blend until combined. Serve with crackers, croutons, pepitas, sunflower seeds, or whatever you desire. Enjoy! If you'd like a printer-friendly version of this recipe, Click here.

"Keep calm, the Instant Pot is on!" - Anonymous