Sunday, June 26, 2016

Chocolate Truffles.........

Is there any thing better than a chocolate truffle? They are rich with heavy cream and chocolate, now I ask you......isn't that just divine? This recipe is perfect as it is only 20 truffles and it has just a "kick" of Cayenne. Not much, just a gentle warmth on your throat.
Chocolate Truffles
         7 ounces, weight Bittersweet Chocolate
         1/3 cup Heavy Cream
         1/4 teaspoon Salt
         1/4 cup Unsweetened Cocoa Powder
         1/4 teaspoon Cayenne Pepper (Optional)

Break the chocolate into pieces and place in a small saucepan. Pour the heavy cream and the salt into the pan and set over medium heat. Once the chocolate starts to melt, stir until the mixture is very smooth. Move the pan to the refrigerator and chill until firm, approximately 1 hour. In a small bowl, mix the cocoa powder and cayenne together. Set aside. Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls. Use your hands to quickly roll the balls and smooth out the creases. Your hands will get very chocolaty, so you may want to wear plastic gloves. Place the balls in the bowl of cocoa powder and roll around to thoroughly coat. Then store them in an airtight container until ready to serve. Serve the chocolate truffles at room temperature. Set them out on the counter about 30 minutes before serving. They can be stored in the fridge for up to 2 weeks. 20 Servings
Till next time..........

Friday, June 24, 2016


Gyros are one of my favorite sandwiches. Not that I want to eat one every day; but when I do, I really enjoy it. It is lamb strips, with tomato, onion, sometimes lettuce and a tzatziki sauce. The sauce is a combination of plain Greek yogurt, garlic, lemon juice, minced cucumber, dill, salt and pepper. It is an amazing sauce. All of this is then put in a grilled Pita bread. They are a bit sloppy to eat, but so worth it. Find your nearest good Gyro shop and enjoy. Not all Gyro shops are the same. Ask around and find a good one.
Till next time..........

Thursday, June 23, 2016

Apple Sausage.........

A friend of mine from "across the pond" introduced me to this breakfast meat from his area. I had never heard of it before. Just take a lb of pork sausage (any kind) and add a small cored and grated Granny Smith apple to it. Mix well. It just adds another layer of flavor it to it. You don't even have to peel the apple!!
Till next time.......

Wednesday, June 22, 2016

Lobster Roll.........

You can laugh if you want to but when I went to Maine the first time; I did not know what a lobster roll was. I was thinking maybe something like a egg roll w/lobster. I truly had no idea. So before leaving, I had to stop and get one. Just to say I had eaten a Lobster Roll. So coming back to the Inn from Kennebunkport I stopped at a little place on the side of the road. They soak the lobster meat in butter and then fill the grilled bun. As you can see, the roll is full. I was quite pleased to say the very least. It was so yummy! In Maine, lobsters are quite cheap. At that time, you could get two large lobsters on a plate for dinner for $9.95!! That included steamed corn on the cob and rolls. Any place else it would have been three or four times that price.
Till next time.........

Tuesday, June 21, 2016


Nothing like an apple raisin turnover to brighten your day. Just take an apple, dice it, put it in a skillet with a little water and brown sugar and some raisins. Then cook till the apples are done. Take some puff pastry and cut it into squares, add some fill and bake. So good. There really isn't a recipe. Just puff pastry and some fruit. (your choice of fruit or pie filling). Experiment and have some fun making your own turnovers. Put a glaze on them if you like.
Till next time........

Monday, June 20, 2016

Oreo Cookie Frozen Dessert...........

Summer is here, in full force and what could be better than a frozen dessert. This is the best of both worlds, chocolate and ice cream.

Oreo Cookie Frozen Dessert
1 package (15-1/2 ounces) Oreo cookies, crushed, divided
1/2cup butter, melted
1/2 gallon vanilla ice cream, softened
1 8 oz container of cool whip
In a large bowl, combine 1 pkg cookie crumbs and butter. Reserve a few crumbs for garnish. Press cookie mixture into a greased 12” cheesecake pan or 9x13 pan. Mix ice cream and cool whip and spread over crust. Sprinkle reserved cookie crumbs on top and freeze until firm or overnight. Serves 12.
Till next time..........

Sunday, June 19, 2016

Pineapple Rumaki..........

You've all heard of Rumaki with chicken livers. But let's face it; not everyone is thrilled over eating chicken livers. So for your next party try Chicken Pineapple Rumaki.
Chicken and Pineapple Rumaki
Vegetable oil, for the pans
3 small boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 bunch scallions, cut into 1 1/2-inch pieces
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt and  ground black pepper
15 pineapple chunks
1 pound bacon, cut in half crosswise
2 tablespoons toasted sesame seeds
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack. Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet. Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack. Bake the chicken and pineapple Rumaki until the bacon is crisp, 20 to 25 minutes. Serve the Rumaki on a platter, sprinkled with the sesame seeds. Crisp bacon is a MUST! I guarantee these will be the hit of the party!!
Tip: Soak the toothpics in water if you don't want them to burn.
Till next time.......

Friday, June 17, 2016

Raspberry Vinaigrette.........

If you want something refreshing this summer for your salads, give this fruity vinaigrette a try. It makes one cup, so you don't have to worry about having a lot of it around. I can tell you, it won't last long.

Raspberry Vinaigrette
1/2 cup fresh raspberries
1/4 cup raspberry jam
Whisk in:
1/3 cup raspberry wine vinegar
2 Tbsp minced shallots
2 Tbsp extra virgin olive oil
2 tsp fresh tarragon, chopped
1 tsp Dijon mustard
Salt and Pepper to taste.
Puree the raspberries and jam in a food processor and strain with a sieve, discarding the seeds. Transfer puree to a bowl and whisk in the next 5 ingredients and season with salt and pepper. Then enjoy on your favorite salad.

If that seems like too much work, you can always buy Panera Bread's Raspberry Vinaigrette. It is fat free and has only 5 grams of carbohydrates in 2 Tablespoons of their vinaigrette. You know if it is Panera's, it's got to be good.
Till next time.........

Thursday, June 16, 2016

Lettuce Mandarin Salad............

I am so trying to be good in my food choices. I want to drop several pounds this year.  I figure this summer is a good time to do it. All those great fruits and veggies will help. This is my supper for tonight with 4 little shrimp on top of it. 
Till next time.........

Monday, June 13, 2016

Indoor S'mores........

Summer is here and campfires will be burning throughout the summer. But what if you can't go camping? Why can't you still enjoy a camping dessert? Well, you can! Just follow the simple directions below.

Indoor S'mores 
1 3/4 cups of graham crackers
1 stick of butter 
1 cup of chocolate chips (I used semi sweet) 
3 marshmallows for each cup (you could also use the mini ones)
Butter your muffin tins WELL or use aluminum cupcake papers. Melt the butter in the microwave and combine with the graham crumbs using a fork. Press onto a muffin tin and bake for 10 min or until golden brown. Top each cup with chocolate chips right after removing from the oven (so that they melt). Set aside. When you are ready to eat or serve, place 3 marshmallows on top and place in the oven on broil (high setting) for just 45 seconds. Don't let them broil for longer than that because they will burn!
Enjoy your S'mores!
Till next time.......

Sunday, June 12, 2016

Orange Crates & Glass Blocks.......

How many of you remember the revered orange crate? Yes, oranges used to come packed in wood crates to the grocery stores. They were generally thrown out by the stores and of course the neighborhood children were there to get the "free wood". The girls would make a vanity out of two crates and a top or bookcases to hold a multitude of things. The boys were more into making scooters with old roller skate wheels race cars, wagons and swords. AND no one ever got hurt with them. You could make a guitar out of an old wooden cigar box and different sizes of rubber bands, with a handle made from old orange crate wood. The children also made a bookcase or desk for homework. If you painted them or stained them, they even made it college dorms. But alas, the wood crates were changed out for cardboard ones, that were useless to make anything out of.
These are glass blocks that also made their way to the college dorm rooms. With a board put across two of them you had a bookshelf. Put another tier of them and you had a bookcase. Yes, I know, people don't do that anymore, but when I grew up, this was very economical and it worked. Children and young adults now miss out on the creativity that was born out of necessity.
Till next time.........

Saturday, June 11, 2016

Southern Pimento Cheese Spread.........

If you live in the South or have lived there, you know what this spread tastes like. Make a grilled cheese sandwich out of it or tea sandwiches, or just spread on crackers and you will love the taste.
Southern Pimento Cheese Spread
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional) 
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Till next time...........

Friday, June 10, 2016

Camper's Favorite Dip.........

Summer is finally here and so is the camping season. While you are sitting around the campfire, relaxing among the trees and waiting for the meat and veggies to get done on the grill, you need something to snack on. This is perfect for that. Dig out an aluminum pie pan and start to layer this crazy good dip.
Camper's Favorite Dip
8oz pkg of cream cheese
1 (15oz) can of chili w/beans
2 cups cheddar cheese
2 scallions, thinly sliced (optional)
A bag of Scoop corn chips
Spread the softened cream cheese in the bottom of a nine inch aluminum pie pan, top with the chili w/beans and cheddar cheese. Heat on grill until cheese is melted, about 8 minutes. Keep an eye on it so it doesn't burn. Sprinkle with sliced scallions and serve with corn chips.
Till next time........

Thursday, June 9, 2016


Baklava is that gooey honey, nutty, crispy and sweet pastry that we all love. But have you noticed that no matter how much you love it, two bites are usually enough. It is so rich and sweet, it is hard to eat. But those 2-3 bites that you do manage to eat; are divine. There is just no other word for it.
Till next time.......

Wednesday, June 8, 2016

Recycle Veggies...........

Want to save a little money this summer? Recycle some of your veggies, like scallions, celery and Romaine lettuce. Yes, you can regrow these items with little effort and you will have half of your salads at not cost! Cut off about an inch or so of your scallions and put it in water to just cover the bottom of the onion and it will regrow itself.

Celery is another veggies that will regrow itself. Just cut off the bottom and put it in water. As you can see, before long you will have more celery to use as you want. And it is always fresh! You can't ask for more than that.

You do the same with the Romaine lettuce and it will definitely cut down on the price of it and you will have fresh lettuce whenever you want it.
Till next time.........

Monday, June 6, 2016

Tomato Pie..........

Have you heard of tomato pie? With the summer tomatoes arriving before long, think about making a tomato pie. It is a pie crust with scallions, tomatoes, basil and cheese goodness. Serve it up with some nice greens and it is a perfect summer supper. This is best at room temperature. So it can be made ahead and just warmed up a little before serving. You can spice it up by using different cheeses, like Mexican Blend or Pepper Jack for one of the cheeses.

Tomato Pie
2 - 3 fresh Tomatoes, sliced or cubed and drained.
8 fresh Basil leaves, finely chopped.
1/2 cup Scallions, chopped.
1 Pre-Baked Pie Crust, 9 inch.
1 cup of grated Cheddar Cheese.
1 cup of grated Mozzarella Cheese.
1/2 cup of Mayonnaise.
Salt and Pepper to taste. Slice and chop the Basil, set aside. Slice and chop the Onion, set aside. Slice and cube the Tomatoes, place in colander to drain. Sprinkle the Tomatoes with Black Pepper. Sprinkle on the Salt, stir and let continue to drain. In a separate mixing bowl, add the Cheddar Cheese. Add the grated Mozzarella Cheese. Add the Mayonnaise, stir until combined, set aside. To assemble the Pie, place chopped onions in bottom of crust. Sprinkle with the chopped Basil. Add the drained Tomatoes, spread around evenly in crust. Top with the Cheese mixture, spread almost to edges of pie crust. Bake at 350º for about 30 minutes or until lightly browned. Remove from oven and allow to cool on a wire rack. Serve warm and Enjoy! Makes 6 slices.
Till next time.........

Saturday, June 4, 2016

Corn Salsa.........

It's summer time and time for picnics galore. Mayonnaise does not keep well in the heat. So why not bring something that will. This corn salsa is so good. The lime juice really brings out the freshness. This does have a bit of a "kick" to it. Use 1/4 of a green pepper instead of the Poblano for less "kick".
Corn Salsa
1/2 small Poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt, to taste
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small Jalapeño pepper, seeded and chopped
2 tablespoons chopped fresh cilantro (or parsley)
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Till next time...........

Friday, June 3, 2016

Italian Dressing........

I have tried many Italian Dressings and none of them was I fond of. So many of them have ingredients I can't even pronounce and are thick from emulsifiers and preservatives. Yuck!!
Anyway, while browsing the recipes I found this one. It is said to be a family favorite. I made it this afternoon. Then I had a lovely salad for my supper with this dressing. So good. It will be my favorite from now on! 
Italian Dressing
1 1/3 cup olive oil
3 1/2 tablespoons vinegar
2 tablespoons grated Parmesan cheese
1 teaspoon granulated sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/4 teaspoon garlic powder

Add all of the ingredients to a salad shaker, mason jar or other container. Close with a tight-fitting lid and shake for about 10 seconds to combine. Let it sit for 2 hours and let the flavors do their thing. Leftover dressing can be stored in the refrigerator for up to 2 weeks.
Till next time.......

Sunday, May 29, 2016

A Memorial Thank You.........

Today, a time to remember
 those who gave all.
God bless them &
Thank you so much.

Saturday, May 28, 2016

White BBQ Sauce.......

Our summer season for grilling starts this weekend, with Memorial Day. We all love a good BBQ sauce. Most of them are tomato based. But Bob Gibson from Decatur Alabama, concocted a white BBQ sauce back in 1925. It is different from any other sauce, but in the South, it is considered a household staple. Give it a try and see what you think. Cut up some chicken pieces and get to grilling. This sauce is good on pulled pork, burgers and chicken and for marinating, basting and dipping.

White BBQ Sauce from Alabama.
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1/4 cup water
1 Tbsp restaurant ground black pepper
1 Tbsp Creole mustard
1 tsp salt
1 tsp sugar
2 cloves garlic, minced
1/2 tsp cayenne OR 2 tsp prepared horseradish
Whisk all ingredients together and refrigerate up to 1 week.
Till next time.........

Friday, May 27, 2016

Corn Hole (Bean Bag Toss) ..........

How many of you have played Corn Hole as a child or adult? I grew up playing this game. Here is a sample of what the game board looks like. You can make the board as plain, fancy or funny as you want to make it. Sometimes there is a clown head and the hole is the mouth. There are 8 bean bags or corn filled bags in two different colors. You stand at the given line and toss the bag to sink it in the hole for 3 points. A bag on the wood is only 1 point. You take turns tossing the bag. The first person to get to 21 wins. This game is popular because it is age and gender friendly. As they say in the South, Ya'll kin play! With Summer coming up maybe this is the time to bring out the board and get everyone involved in a fun game.
Till next time...........

Tuesday, May 24, 2016

Southern Cheese Dip (Charleston Style)..........

With football season not too far away, I was looking for a dip that was different. This one fit the bill perfectly.  Sometimes you just get tired of the same old food and REALLY need a change. You will love this warm dip.
Southern Cheese Dip (Charleston Style)
1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
8 slices bacon, cooked and crumbled
Corn chips, crackers or bagel chips, for serving
Preheat the oven to 350 degrees F.
In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.
Till next time........

Saturday, May 21, 2016

Baked Apples.........

Got some apples that need used up? Well, in my house, that means baked apples or apple crisp. It may be an old fashion dessert but it's still delicious and wonderful.
Baked Apples
4 large baking apples
4 tablespoons butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans
Preheat the oven to 375 degrees F.
Wash and core apples, leaving enough of the core at the base of the apple to contain the filling. Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.
Till next time.......

Friday, May 20, 2016

Portobello Burger.........

On a healthy note, why not try a Portobello Burger. This burger looks as good as any beef burger and is so much healthier and it has the feel of beef. Sliced avocado is also a nice touch to this burger. You can add all sorts of veggies to this burger and it will be great. Give it a try.
Till next time.......

Portobello Burger
1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Olive oil
4 cups arugula (about 2 ounces)
4 slices provolone cheese
Sliced red onion and tomato
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly
toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill,
round side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms
are tender, about 4 minutes. Place provolone on mushroom to melt. Place 1 mushroom on each roll bottom. Top each with red onion & tomato pieces to cover, then with Arugula or Butter lettuce. Press rolltops over and serve. YIELD: Makes 4 servings

Thursday, May 19, 2016

Homemade Bread...........

Today was bread making day at my home. So got out my recipe, ingredients and the bread machine. It takes about 3 hours from start to finish and then at least an hour to cool it before slicing it. So you want to make bread on a day you are staying home.

There is nothing like the smell of bread baking in your home. Or the taste of it after you slice into it. This is a white bread and turns out perfect every time.
Till next time........

Wednesday, May 18, 2016

Caribbean Jerk Seasoning........

I truly enjoy a good Jerk Seasoning. Season your chicken wings, legs, thighs and breasts. This seasoning will definitely darken your chicken, but it's supposed to. That's all those yummy spices and seasonings doing their job.

Caribbean Jerk Seasoning
2 Tbsp dried onion flakes
1 Tbsp garlic powder
4 tsp dry thyme leaves, crushed
2 tsp salt
2 tsp ground allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 Tbsp sugar
2 tsp black pepper
1 tsp cayenne pepper
In a jar with a tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temperature.This is one time when you do NEED all these ingredients. You can't have Jerk Chicken without all of them. Don't skimp or take shortcuts on this seasoning. Hope you enjoy the Caribbean Jerk Seasoning.
Till next time.......

Tuesday, May 17, 2016

Asian Dry Rub........

We all like to spice up our menu from time to time and this will definitely do it. I like to use spice rubs a lot, as it give a great flavor, without a lot of work.

Asian Dry Rub
1 tsp black pepper
1/4 tsp salt
1 tsp brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 1/2 tsp crushed anise seeds
1/4 tsp ground clove
Combine all ingredients and store in an air tight container.
Good on pork or poultry.
Till next time.......

Monday, May 16, 2016

DIY Cleaner.........

Many of you use Lysol or Clorox wipes to tidy up your homes. But what if you didn't have to use chemicals to clean with. Here is a DIY cleaner that works on faucets, glass sliding doors, glass table tops, door knobs and even your computer keyboards. It has 3 ingredients and it's items you already have in your home; water, dish soap and alcohol. I have allergies and I do try to stay away from any unnecessary chemicals. Give this little cleaner a try, you will love it!!
DIY Cleaner
12 oz water
1/4 cup alcohol
4 drops of dish detergent
Stir and pour into a spray bottle and it is ready to use as a spray. Or cut about 6 inches off of a good paper towel roll (not the cheap kind), put it in a plastic container with a lid and pour the liquid over it. Then pull out the cardboard roll and pull a paper towel from the center. Make sure there is plenty of the cleaner to dampen the roll. There you go, you have a DIY wipe and no chemicals.

Till next time........

Sunday, May 15, 2016

Cannoli Dip.............

One of my favorite flavors is cannoli filling. There is just nothing better than that in my world. For some reason, the Italian restaurants here do not serve Cannoli. I have requested it several times to no avail. So this dip is my answer to having that taste. 
Cannoli Dip
2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon orange liqueur 
(or 1 Tbsp orange zest)
3/4 cup mini chocolate chips
Mix the ricotta, confectioners' sugar and liqueur in a bowl. Fold in the chocolate chips. Serve with strawberries and wonton triangles, pita chips or graham crackers for dipping. 8 appetizer servings. 
Till next time...........

Thursday, May 12, 2016

Jalapeno Butter...........

You all know my penchant for few ingredients in a recipe. I've always maintained you do not need ALOT of ingredients to make a dish taste good. No matter what the Food Shows tell you; you do not need 20+ ingredients. Here is one of my favorite butters for steak and it only uses 3 ingredients. You can use any grilled steak; but porterhouse and filet mignon are really good with this.

Jalapeno Butter
1/2 cup (1 stick) salted butter, softened 
1 fresh Jalapeno chile, seeded and finely chopped 
1 clove garlic, minced
You can mixed this with a spoon but I like to make it in my food processor. If you have a small processor, like I do, it is so much easier. Then put it on some plastic wrap and form it into a roll, twist the ends of the plastic and refrigerate till it holds it's form so it can be sliced on the steak. This is also good on veggies, when you want that extra kick.
Till next time.......

Wednesday, May 11, 2016

Pesto Cheesy Chicken Rolls...........

This is what's for dinner in the near future. It's different and that pesto adds just the extra element you are looking for. There's only 5 ingredients plus your cooking spray; so how simple is that!!
Pesto Cheesy Chicken Rolls
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 thick slices of mozzarella cheese
1 cup prepared basil pesto
1 or 2 beaten egg whites
Bread crumbs
cooking spray
Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Dip in beaten egg whites and roll in bread crumbs.  Place in a lightly greased baking dish and spray with cooking spray. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Till next time..........

Sunday, May 8, 2016

Nishnabotna River..........

A rare opportunity was granted to me one morning. This was along the Nishnabotna River. A quiet place to just relax.

As you can see, the water was really low and the sand bars were visible.
Till next time........

Saturday, May 7, 2016

Apricot Mustard Mayo..........

I'm guessing this time of year, you are looking for something different to eat. Well, with the grilling season upon us, here is my idea of the perfect lunch. Take a chicken breast and pound it out to about 1/4 inch or maybe 3/8 inch. Season chicken breast with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and set aside. Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed. 
Spread apricot mustard mayo on two slices of marble rye bread (my favorite bread) or a sesame seed bun. Then lay down some baby spinach, very thin slices of red onion and the chicken breast. Now that's a perfect spring or summer sandwich! 
Apricot Mustard Mayo
1/4 cup mayonnaise
1/4 cup whole grain mustard
1/4 cup apricot preserves
Cayenne to taste (optional), but I like it.
Salt and freshly ground black pepper
Mix the mayonnaise, mustard, apricot preserves in a bowl. Season with salt and pepper.
Till next time.........

Friday, May 6, 2016

Wax Begonia..........

Some things are just too pretty not to share with everyone. This is a yellow wax begonia. It was taken after the rain was over and the sun had gone down.
Till next time........

Thursday, May 5, 2016

Mexican No Fry Ice Cream............

Not everyone has a deep fryer or wants to take a chance on frying ice cream balls. However, if you freeze the ice cream very hard; it is not a major deal. You only have them in the hot fat for 10-15 seconds till the corn flakes are golden and crispy. 
But here is a recipe I like: no frying involved. Don't leave out the cinnamon, it is a very important part of this recipe.

Mexican No Fry Ice Cream
5 cup Corn Flakes
1/2 cup Butter
2 tsp Cinnamon
4 tsp Sugar
Vanilla Ice Cream
Scoop and form Ice cream into approx 2 1/2″ balls. Place in muffin pan and then into freezer for 1 hour. Pulse corn flakes in food processor to crush. Melt butter in a medium skillet over medium heat. Stir in crushed corn flakes and cinnamon and cook, stirring constantly, about 3-5 minutes or until golden brown. Remove from heat and stir sugar into mixture. Pour into a shallow dish and allow to cool. Place ice cream ball into mixture and roll to evenly coat.
Press corn flake mixture around outer surface if a thicker coating is desired. I like to drizzle honey over it and top with whipped cream and a cherry; as that's the way it was always served to me at La Mesa. But you can serve it topped with chocolate syrup, caramel topping, whipped topping and cherries; as desired. It's your ice cream, so top it anyway you want to.
Till next time.......

Cinco de Mayo...........

The Fifth of May!, commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage. They hold parades, have Mariachi music, Pinatas and dancing. A time to party!
Till next time........

Wednesday, May 4, 2016

Black Bean Salsa..........

Another dish for Cinco de Mayo is Black Bean Salsa or Cowboy Caviar. This is good anytime! So mix up a batch and give it a try!! Open the bag of tortillas and have yourself a snack.
Black Bean Salsa
1 Tbsp red wine vinegar
4 Tbsp lime juice        
2 Tbsp olive oil
Salt and Pepper, to taste
2 cans black beans, rinsed well and drained
1 can corn, drained
2 large tomatoes, chopped
1/4 cup red onion, diced fine
Fresh Cilantro, 1 handful, chopped
1 avocado, diced (optional)
*Celery and/or green pepper can be used instead of avocado.
Pour dressing over all and chill.
Put this delicious side dish on your party table and enjoy!
Till next time.......